Super-tasty, super-quick. The perfect weeknight supper.
- ½ red pepper, roughly chopped
- 2 tomatoes, roughly chopped
- 1 small onion, roughly chopped
- 3 cloves garlic
- Handful parsley stalks, roughly chopped
- 400g lamb mince
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp allspice
- 1 tsp pul biber
- ½ tsp salt
- 4 lavash (or other plain, thin) flatbreads
- Puree the red pepper, tomatoes, onion, garlic and parsley stalks and pour into a bowl
- Add the lamb mince and spices and mix well until completely combined
- Divide the lamb mixture into 4 and press firmly onto the surface of each flatbread with your fingertips, pushing the mixture into a thin layer that covers the surface of the bread, leaving a thin ‘crust’ ring around the outside – like a pizza
- Heat a large frying pan over medium/high and add a touch of oil, spreading it across the surface of the pan with a paper towel
- Fry the flatbreads face down until crisp and golden, then flip out onto a plate
- Serve topped with sliced tomato, parsley salad (parsley leaves, thin-sliced red onion, salt, sumac, lemon juice and olive oil) and plain yoghurt – roll up and eat with your hands
Sophie cooks 