Karaman sebit pilaf with lamb and flatbread

Method

1. For the flatbread, knead the flour, salt and lukewarm water. Cover the dough and rest it for 1 hour.

   1 h

2. Divide the dough into 6 equal balls. Roll each to 55-60 cm across and cook on a hot griddle.

3. Melt the butter in a pot. Add the paste, ground red pepper and the meat you boiled beforehand, fry for 5 minutes, then set aside to rest.

   5 min

4. In a separate pot, melt the butter for the pilaf. Fry the finely chopped green peppers in it.

5. Add the paste, salt, peeled and chopped tomatoes, rinsed bulgur and boiled chickpeas. Pour in the stock and water and cook on low heat for 15 minutes.

   15 min

6. Sprinkle in the black pepper and rest the pilaf for 10 minutes. Plate it, top with the spiced meat and serve with the flatbread.

   10 min