Lamb Shawarma Flatbread Recipe
hummus juniper apples apricot chutney pomegranate molasses
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Ingredients
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Flatbread
Lamb Shawarma
Hummus
Toppings
Method
Flatbread
- 1
Prepare Dough
In a small bowl, combine warm water and yeast. Let it sit for about 5 minutes until foamy. In a large mixing bowl, combine flour and salt, then make a well in the center. Add the yeast mixture and olive oil. Mix until a dough forms.
- 2
Knead and Rise
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
- 3
Shape and Cook Flatbreads
Preheat a skillet over medium-high heat. Divide the dough into 4 equal pieces. Roll each piece into a thin circle. Cook each flatbread for about 2-3 minutes on each side until puffed and slightly golden.
Lamb Shawarma
- 4
Marinate Lamb
In a large bowl, combine diced lamb, minced garlic, cumin, coriander, cinnamon, allspice, paprika, salt, pepper, olive oil, and lemon juice. Mix well, cover, and marinate in the refrigerator for at least 30 minutes.
- 5
Cook Lamb
Heat a skillet over medium-high heat. Add the marinated lamb and cook for about 10-12 minutes, stirring frequently, until browned and cooked through.
Hummus
- 6
Assembly
- 7
Assemble Flatbread
Spread a generous layer of hummus on each flatbread. Top with cooked lamb shawarma, crushed juniper berries, sliced apples, apricot chutney, and drizzle with pomegranate molasses.
- 8
Serve
Serve the lamb shawarma flatbreads warm, and enjoy!
