Lachmajou (Middle-Eastern Lamb Dish)

READY IN: 50mins




  • For the bread:
  • Crumble the yeast into a bowl, sprinkle with the sugar and add 310ml (1 1/4 cups) tepid water.
  • Leave for 10-15 minutes until the yeast begins to activate.
  • Mix in the flour, salt and butter and mix well.
  • Turn out onto a well floured work surface and knead well until the dough is smooth and elastic.
  • Leave in a warm place for approximately 1.5 hrs to rise.
  • For the lamb topping:
  • Heat the olive oil in a saucepan and cook the onion for approximately 5 minutes until softened.
  • Add the lamb, cinnamon and most of the parsley, and season well with salt and pepper (you'll need to season it quite a lot).
  • Cook for approx 10 minutes until most of the moisture has evaporated, remove from the heat and stir in the tomato.
  • Preheat your oven to 220c.
  • Back to the bread:
  • Knock down the dough by punching out all of the air to bring it back to its original size.
  • Divide into 14 balls (less if you prefer) and keep them well covered to ensure they don't dry out.
  • On a well floured surface, roll to dough balls to approximately 1-2mm thick and 12-15cm in diameter.
  • Arrange on a lightly floured baking try.
  • Cover each disk of dough with just more than 1 heaped tablespoon of mixture, ensuring you leave a thin border around the edge.
  • Drizzle approximately 1tsp of olive oil over each one and bake for 10 minutes or until the dough is cooked but has not dried out.
  • Serve immediately sprinkled with the remaining parsley and chili flakes (to taste).