Adapted from Rick Stein’s Mediterranean Escapes. I’ve made a few changes. The most major one being that I usually don’t bother making the flatbreads anymore, I just use shop bought tortilla wraps, I then cook them for 2 or 3 minutes in a hot oven. So Good.
Ingredients for the topping
- 500g/1lb 5¼oz lean minced lamb
- 1 medium white onion
- 1 green pepper and 1/2 a red/yellow/orange pepper
- 1 garlic clove, crushed
- 25g flatleaf parsley leaves, finely chopped
- 3 tbsp Aleppo pepper
- 2 tsp salt
- Flatleaf parsley sprigs and lemon wedges, to serve
- Preheat the oven to 220c.
- Roughly chop the onion, red pepper and green pepper, put them into a food processor and process, using the pulse button, until very finely chopped, almost to a pulp is OK.
- Tip into a sieve or clean tea towel, set over a bowl and press out the excess liquid.
- Add to the minced lamb with the crushed garlic, chopped parsley, Aleppo pepper and two teaspoons salt.
- Mix together well using your hands.
- Divide the mixture into 8 equal portions.
- Using your fingertips, spread one portion of the lamb mixture evenly over each base/tortilla, taking it right up to the edges because the mixture shrinks as it cooks.
- Bake for about 2 or 3 minutes until the tortilla is lightly browned.
- Serve straightaway.
The traditional way to do this is to pile a few parsley sprigs into the flatbread, squeeze over a little (I like a lot) lemon juice and roll it up, in the same way you would a taco.