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Lamb and sesame flatbreads recipe

Lamb and sesame flatbreads recipe

3 ratings

Make your own flatbreads with just 2 ingredients, then top your crispy base with topped with tender shredded lamb and vibrant veggies. Drizzle with tahini and lemon juice - a great way to use up Easter leftovers! See method

  • Serves 2
  • 20 mins
  • 955 calories / serving


  • 2 tbsp olive oil​
  • 1 green pepper, finely chopped
  • 4 spring onions, whites and greens separated, both finely sliced
  • 2 tsp cumin seeds
  • ½ tsp cinnamon
  • 1 tsp paprika (not smoked)
  • 2 garlic cloves, crushed
  • 150g leftover lamb shoulder, finely shredded
  • 2 tbsp tomato purée​
  • 50ml water
  • 20g flat-leaf parsley, finely chopped

For the dough

  • 225g self-raising flour, plus extra to dust
  • 225g natural yoghurt, plus extra to garnish

To garnish

  • 1-2 tbsp tahini (to taste)
  • 1 tsp toasted sesame seeds
  • pinch sumac (optional)
  • drizzle extra virgin olive oil
  • lemon wedges
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    42g 61%
  • Saturates

    12g 60%
  • Sugars

    13g 14%
  • Salt

    1.8g 29%

of the reference intake
Carbohydrate 100.4g Protein 45.7g Fibre 10.6g


1. Heat the olive oil in a frying pan over a medium heat and fry the pepper and whites of the spring onions for 4-5 minutes until softening. Add the cumin seeds, cinnamon, paprika and garlic, and fry for 2 minutes more until fragrant.

2. Add the lamb and tomato puree and fry for 2 minutes, then add the water and fry for another 2-3 minutes until the water has reduced and the mixture is thick. Season well, then stir through most of the spring onion greens and the parsley and set aside.

3. Heat the grill to high. Put the flour and yoghurt in a mixing bowl with a large pinch of salt, and stir together into a ragged dough. Lightly dust your hands with flour, then knead the dough for a couple of minutes until it’s smoother and pliable. Tip out onto a lightly floured surface, then roll into a thin round, about 30cm diameter – it needs to fit in the base of your frying pan.

4. Put the pan over a high heat and allow it to warm up for a minute, then carefully transfer the bread dough to it and cook on the highest heat for 3-4 minutes, or until the base is crisp with dark brown patches on it. Spread the lamb mixture all over the top, then transfer to the grill for 4-5 minutes, until the crust is also golden and crisp.

5. Once cooked, drizzle with the tahini, extra yoghurt and a little extra virgin olive oil, then scatter with sesame seeds, the remaining parsley and spring onions and the sumac if using. Squeeze over the lemon wedges to taste, then serve immediately.

See more Easter leftover recipes

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