Prep 20 mins
Cook 2 hrs
This dough is the same you get in all the turkish kebab shops, filled with succulent lamb for an easy midweek meal or part of a middle eastern buffet. I will post another recipe for Dukkah - that is sensational to accompany.
- 3 teaspoons dried yeast
- 600 ml warm water
- 1 kg bakers flour
- 1 teaspoon salt
- olive oil
- 2 tablespoons olive oil
- 3 onions, peeled and chopped
- 1 kg ground lamb
- 1 kg diced lamb
- 300 ml red wine
- 3 garlic cloves, chopped
- 4 tablespoons ground cumin
- 4 tablespoons sweet paprika
- Greek yogurt
- chopped parsley
- chopped mint
- chopped tomato
- To make the dough:.
- Soak yeast in 200ml water until dissolved.
- Place flour in large bowl, make well in centre.
- Add dissolved yeast, remaining water, salt and stir to sticky mass.
- Place on highly floured bench and knead using additional flour to form a smoooth pliable dough.
- Rub over with olive oil and place in bowl covered with plastic wrap for 40 minutes.
- To make filling:.
- Heat olive oil in heavt based saucepan, add onions and fry until just brown.
- Add mince and wine breaking any lumps.
- Add diced lamb and sufficient water to cover meat.
- Simmer for 1 1/4 hours until almost soft.
- Add garlic, cumin and paprika and simmer a further 15 minutes.
- Remove from heat, season and cool.
- If too much liquid remains just pour it off.
- To assemble:.
- Preheat oven to 200 degrees celcius.
- Punch down dough.
- Roll out dough into either single serving sizes or one large dough on a baking tray.
- Spread dough with lamb mixture and fold up edge of dough, pinching them to ensure sauce does not run out.
- Bake in oven 15 minutes until browned.
- To serve:.
- Top with dollops of yoghurt and all the fresh herbs sprinkled on top.