Spiced, crumbly lamb on warm flatbread, with juicy tomato, parsley, red onion and tangy sumac yogurt. Set the toppings out separately so everyone can build their own flatbread.
This is a modern, Levantine-inspired flatbread, not a traditional regional classic. The idea is simple: warm, spiced lamb makes a hearty base; tomato and red onion add juiciness and crunch; parsley and pomegranate seeds bring freshness and brightness. Sumac gives the yogurt a citrusy note without thinning the sauce. Flatbreads vary in size and thickness, so choose ones sturdy enough to hold the toppings but still flexible when warmed.
Cumin and coriander seeds go well with rich lamb, but how you cook them matters just as much as the amount. Let the meat brown in a hot pan first, then break it up. This helps moisture evaporate more quickly and gives the meat more browned edges, rather than letting it cook in its own juices. Coarsely crush the coriander seeds, for example in a mortar, so the flavor is evenly distributed, with the occasional little aromatic burst. Black pepper and salt keep the seasoning bright.
Tomatoes are juiciest and most flavorful in summer. Choose ripe ones that are still firm enough to dice. Outside the season, firm plum tomatoes often work better than very watery tomatoes; if you like, leave the seeds and excess juice on the cutting board so the bread doesn’t get soggy. If you can’t find fresh pomegranate seeds, you can leave them out: they add a juicy, slightly sweet note, but aren’t essential for balance. Lemon juice in the yogurt helps keep the sauce fresh.
Sumac is a dark red, ground berry with a fruity, tart flavor. Its brightness varies by brand, so taste the yogurt before adding extra lemon juice. No sumac on hand? Stir a little lemon zest and a modest squeeze of lemon juice into the yogurt instead; it gives a similar fresh flavor, but not quite the same taste. Use thick yogurt if you want the sauce to stay put on the bread. Parsley adds a green, herbal note; roughly chop the leaves and keep them fresh until serving.
Serve the flatbreads open, with the toppings in separate bowls. This keeps the vegetables fresh and makes it easy for everyone to choose their own balance of meat, sauce and herbs. Warm the bread briefly in a dry frying pan or according to the package directions. Cover leftovers and refrigerate them within two hours of serving; it’s best to store the toppings and lamb separately. Heat the lamb through before eating and only then top the bread, so the tomato and parsley keep their fresh texture.
Stir the yogurt with the sumac, lemon juice and a pinch of the salt. Taste and set the sauce aside.
Heat the olive oil in a large frying pan over medium-high to high heat. Add the ground lamb and cook for a few minutes without stirring much, so it can brown.
Break up the lamb with a wooden spoon. Add the cumin, coriander seeds, black pepper and remaining salt. Cook for another 4–6 minutes, until the lamb is cooked through and browned in places.
Meanwhile, warm the flatbreads briefly in a dry frying pan or according to the package directions. Dice the tomatoes, slice the red onion and chop the parsley.
Lay the warm flatbreads out on a platter. Spoon the lamb over them and serve with the sumac yogurt, tomato, red onion, parsley and pomegranate seeds on the side. Let everyone add their own toppings.
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