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Mardin-style lamb flatbread

Serves 41 h 13 minCommunity

Ingredients

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

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Allergens

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Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Ground lamb45%
  2. Wheat flour28%
  3. Water20%
  4. Egg yolk 4%
  5. Butter 2%
  6. Salt 1%
  7. Active dry yeast 1%
  8. Ground black pepper 0%
  9. Paprika 0%
  10. Ground allspice 0%
  11. Red pepper flakes 0%

Ingredients by weight, heaviest at the bottom.

Method

  1. Stir the yeast into the water and leave for 5 minutes.

    5 min

  2. Mix the flour and salt, pour in the yeasted water and knead until it no longer sticks to your hands.

  3. Cover and let it rise for an hour.

    1 h

  4. Press the dough into a square by hand. Put the lamb and spices on top and knead until everything is combined.

  5. Divide into four equal pieces. Roll each into a ball and open it out to about a hand-span wide.

  6. Heat the oven to 270 °C. Melt the butter, mix it with the egg yolks and brush it over the dough.

  7. Bake for 8-10 minutes.

    8 min

Where this recipe comes from

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Last changed: November 1, 2026

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