Egyptian Lamb Flatbreads

Looking for something different for dinner this weekend… Carol Taylor shares a tried and tested recipe for tasty lamb in flatbreads.

Retired? No one told me!

Lamb is very expensive here and a treat for us…Monday we had a lovely butterflied shoulder and had some leftovers ..cold lamb is not very nice so decided to make some flat bread..a first time for me and I was really pleased with how they came out..very quick and easy to make and use the leftover lamb. Hence my Egyptian Lamb flatbreads.

Ingredients:

Flat Bread:

1/4 cup milk.

1/2 cup water.

2 cups flour.

1 tbsp Baking Powder.

2 tbsp oil

1/2 tsp salt.

Filling Mix:

300 gm leftover cooked lamb…can use beef, pork or chicken.

1 lemon finely zested.

juice half lemon.

2 tsp black pepper.

1 tsp oregano or marjoram.

1 tsp dried thyme

I tsp Paprika.

1 tbsp cumin seeds, toasted.

2 eggs beaten.

1 tsp sea salt….I always use Himalayan salt.

4 Spring onions finely sliced.

Method:

Make flatbreads.

Sift dry ingredients together. Add liquids and…

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