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Warm flatbreads topped with fragrant spiced lamb mince, cooked quickly for a juicy centre and lightly crisp base, finished with fresh herbs and cooling accompaniments.
Chef Samir Haddad
Public Recipe
Combine lamb mince with spices, garlic, onion, parsley, salt and black pepper until evenly mixed.
Preheat the oven to 220°C (fan 200°C) and place a baking tray inside to heat.
Lay the flatbreads out and spread the lamb mixture evenly over each, pressing lightly.
Brush the edges lightly with olive oil, then transfer to the hot tray.
Bake until the lamb is fully cooked and the edges are lightly crisp.
Serve hot with yogurt sauce, salad or pickles. Consume immediately and avoid holding at room temperature for extended periods.
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