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

Preparation method

  1. Preheat the oven to 220c.
  2. 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.
  3. Tip into a sieve or clean tea towel, set over a bowl and press out the excess liquid.
  4. Add to the minced lamb with the crushed garlic, chopped parsley, Aleppo pepper and two teaspoons salt.
  5. Mix together well using your hands.
  6. Divide the mixture into 8 equal portions.
  7. 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.
  8. Bake for about 2 or 3 minutes until the tortilla is lightly browned.
  9. 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.

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