Lamb flatbread with pomegranate and mint from Eating Out Loud: Bold Middle Eastern Flavors for All Day, Every Day (page 142) by Eden Grinshpan

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Accompaniments: Labneh; Lemony yogurt

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • breakthroughc on May 23, 2021

    I have made this several times, but used store bought flatbread dough. The topping is delicious and the lemon yogurt is really good and adds a lot, but I found that I need to thin it to be able to drizzle it on the top.

  • dc151 on October 23, 2020

    I really liked the lamb topping; the pomegranate molasses added such great flavor! The lemony yogurt worked really well with this. The flatbread recipe, however, did not work for me. I tried twice, the first time followed the directions to the letter and could not get a shaped dough. The second time I added an extra 1.5-2 cups of flour to make the dough come together at all, and even then it remained super sticky. 2.25 cups water seems like a lot, but I've very limited experience baking bread, so not sure what I did wrong. I'd love to hear someone else's experience.

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