Don’t buy lamb mince from the supermarket for this recipe as it’s far too fatty. You don’t want the lamb to be too lean, however. Ask the butcher for leg lamb with some fat, but no sinews.
- yoghurt bread dough
- 250 g (9 oz) minced lamb, not too lean
- 1 tomato, seeded and finely diced
- 1 small purple onion, finely diced
- ⅓ cup flat-leaf parsley leaves, finely shredded
- 1 tsp ground allspice
- 1 red bullet chilli, seeded and finely diced
- 1 tsp pomegranate molasses
- salt and pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Prepare the dough. Preheat the oven to its highest temperature.
To prepare the filling, place the mince on a large chopping board and put all the other ingredients, except for the salt and pepper, on top. Use a large knife to chop and mix everything together until well combined. It should be the consistency of a fine paste. Season with salt and pepper.
Roll dough out into rounds of 10 cm (4 in) in diameter and brush with olive oil. Smear the mix thinly over the rounds and bake for 3 minutes.
Recipe from Saha by Greg and Lucy Malouf, with photographs by Matt Harvey.