Yoghurt Bread Dough
250 g (9 oz) minced lamb, not too lean
1 tomato, seeded and finely diced
1 small purple onion, finely diced
1⁄3 cup flat-leaf parsley leaves, finely shredded
1 teaspoon ground allspice
1 red bullet chill, seeded and finely diced
1 teaspoon pomegranate molasses
Salt and pepper
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.
Prepare the dough. Preheat the panggangan 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.
Created by Greg Malouf
Recipe from Saha by Greg and Lucy Malouf, with photographs by Matt Harvey.
Published by Hardie Grant Books.