Spicy Lamb Flatbread

Matty Matheson gets good at cooking great with this Spicy lamb flatbread, complete with roasted eggplant and a hot green sauce. All in the Gozney Dome.

Equipment

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Dome Link

Dome Link 1

Dome

$1,999.99

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Pizza Server Link

Pizza Server Link 1

Pizza Server

Prices from $49.99

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Pizza Rocker Link

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Pizza Rocker

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Pro Placement Peel Link

Pro Placement Peel Link 1

Pro Placement Peel

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Ingredients

Step 1:

Preheat your Gozney oven to 750°F / 400°C (stone floor temperature).

Step 2:

Place the eggplant /aubergines into a cast iron pan and into the oven. Place on the far side away from the flame and allow to roast for 15-20 minutes, turning every few minutes to ensure the skin roasts evenly and the inside is nice and soft. Once cooked set aside to cool slightly.

Step 3:

Next, add the lamb mince, pork fat mince, cumin, sumac and berbere to a large mixing bowl, season, stir, and set aside.

Step 4:

In a blender, combine garlic, scallions/spring onions, parsley, spicy red pepper and olive oil. Blend until smooth and combine into the meat mixture, stir with your hands and place into the fridge.

Step 5:

For the hot green sauce, blend scallions/spring onions, hot green peppers, jalapeno peppers, Aleppo pepper seasoning, cilantro/coriander, olive oil, and a pinch of salt. blend until smooth. Place into a bowl and set aside.

Step 6:

Next, combine red onion, lemon juice, and salt in a bowl to pickle. Stir and set aside.

Step 7:

On a plate layer the tomatoes, sea salt and olive oil onto a plate and set aside.

Step 8:

Now that the eggplant is cooled peel off the skin and discard. Place the whole aubergines onto a platter and pat slightly so they are flat. Layer over the pepper, sea salt, lemon zest and juice, garlic and the olive oil. Set aside to serve.

Step 9:

For the flatbread, roll out the dough to roughly 12inch, place into the oven and cook for 2-4 minutes until it is holding its shape.

Step 10:

Pull flatbread out of the oven and spread with a generous handful of the meat mixture, work the meat all the way to the edges. Place onto the peel and back into the oven for 8-12 minutes, turning occasionally to ensure the meat is cooked and the dough is evenly baked, remove from the oven and slice into 10 pieces.

Step 11:

Layer each piece with a selection of toppings, hot green sauce, pickled red onions, tomato salad, parsley, cilantro/coriander and yogurt. Repeat with the remaining flatbread dough.