So love that title! This old grey matter is still puzzling how it could be done but at least it has given me something to think about…like I need another thought in this brain of mine….I’m sure if anyone travelled through my mind they would come out staggering,their face a picture worth taking for posterity….. it would probably go viral…such are the workings of my mind…ha ha
Come on! Come on! I can just hear you ….she is rambling again! Is it not RECIPE time??????
225 gm Plain Flour.
115 gm butter.
55 gm Sugar.
1 egg yolk.
Chilled water to mix.
450 gm Golden Syrup.
85 gm Breadcrumbs.
Pinch ground ginger( optional)
Zest of 1 lemon plus 2 tbsp juice.
Sift flour into bowl and rub in butter to resemble fine breadcrumbs. Stir in sugar. Add egg yolk and chilled water a tbsp at a time until mixture comes together to form ball. Wrap in cling film and chill 20/30 mins in fridge.
Gently roll out pastry and line 9 inch tin or dish, lightly prick bottom of pastry with a fork , line with baking parchment and cooking beans . Put in pre heated oven 180 degrees/gas 6 and bake 15 mins remove baking parchment and beans and bake for further 5 minutes.Remove from oven and set aside.
Make filling by gently warming syrup in saucepan with fresh breadcrumbs, ginger, lemon zest and juice. When mixed together pour into baked case .NB. Mixture should be fairly thick consistency but pourable …..if required add more breadcrumbs.
Put into oven at 190 degrees and bake for further 25 minutes.
Serve with cream or hot custard.
Lamb is very expensive here and a treat for us…Monday we had a lovely butterflied shoulder and had some left overs ..cold lamb is not very nice so decided to make some flat bread..a first time for me and I was really pleased at how they came out..very quick and easy to make and use the left over lamb. Hence my Egyptian Lamb flat breads.
1/4 cup milk.
1/2 cup water.
2 cups flour.
1 tbsp Baking Powder.
2 tbsp oil
1/2 tsp salt.
300 gm leftover cooked lamb…can use beef, pork or chicken.
1 lemon finely zested.
juice half lemon.
2 tsp black pepper.
1 tsp oregano or marjoram.
1 tsp dried thyme
I tsp Paprika.
1 tbsp cumin seeds, toasted.
2 eggs beaten.
1 tsp sea salt….I always use Himalayan salt.
4 Spring onions finely sliced.
Make flat breads.
Sift dry ingredients together. Add liquids and mix thoroughly…I used my food processor and it took literally 2 mins…. if that and formed a ball. If it is too sticky add little more flour. Divide into 8 pieces. Flatten with heel of hand and roll out very thin.
My first attempt at this and I didn’t roll mine out thin enough to start with .
Chop lamb into rough little chunks and pieces. Put in large bowl with lemon zest and squeeze half of lemon juice into mix. Add all your spices, the eggs, salt and pepper and most of spring onions..retain some for garnish. Mix together thoroughly.
Lay out flat breads and cover half with filling, then fold over and press together. You get half-moon shape.
Get 2 large baking trays rub one with Olive oil Lay flat breads on oiled tray, lightly rub other tray and pop this on top of flat breads. Put trays into pre heated hot oven and cook 6-8 minutes. This way flatbread will get lovely and crispy on top. If you have small trays you may need to do in batches.
Depending on size of flat breads cut in two …I left mine whole as I served individually( see picture) and not on large serving plate but for party or just because you want to….. serve on one dish with Houmous….Recipe can be found on a previous blog ..published June 18th ..titled ..If you think sunshine brings you happiness, then you haven’t danced in the rain.
Yoghurt dip made with some chopped mint, good squeeze lemon juice and a pinch of salt.
Scatter over reserved onions, sprinkle with little cumin. Serve with lemon/ lime wedges.
Voila ………… Eat and enjoy!