1tbspbaharatif you can't find it, below in TIPS is how you can make it yourself
500glamb mincelocally sourced or sustainably farmed
a handful of sultanas
300mlchicken stock
250mlnatural yoghurt
2green chillies, finely choppedor use chilli flakes if you can't get any
4fresh mint
16coriander
Instructions
For the dough
In a bowl, stir in the flours, salt and sugarIn a jug, add the yeast with a little of the water and mix to form a paste. Then add the rest of the water to the jug so the yeast dissolves. Now, make a well in the centre of the flour and pour in the yeasted water, and slowly mix to form a soft dough. Finally, tip out and knead on a lightly floured work surface. You want it to be smooth and elastic.
Split into 4 even pieces and roll into balls.Place on a tray, cover and leave for an hour or until they double in size.
For the lamb topping
Pre-heat your oven to it's maximum - think wood oven pizza cooking - and inside place a large baking tray (or you could upturn a baking tray) or a pizza stone.
In a pan, add the oil and cook the shallot, garlic and spices for around 2 minutes.Add the lamb mince and on a high heat, cook until browned by breaking the mince up.
Next, add the sultana's and chicken stock, bring to the boil, then reduce and simmer for 20 minutes or until the mince is soft and the stock has nearly gone.
Have a taste and season.Leave to cool.
The Lebanese flatbread assemble
Once your dough has risen, roll out each piece on a lightly dusted surface into an oval shape (around 20cm x 15cm and around 5mm thick).Place onto your pizza stone or baking tray and cover with the lamb mixture.Spoon some yoghurt in places and sprinkle your chillies over it.Now, place in the hot oven and bake for 5 - 10 minutes or until golden and crisp.(*you will probably do in batches)Serve with fresh coriander and mint scattered over.You can also serve with some chilli oil and extra yoghurt.
Notes
TIPBaharat spice mix is made up of:Cumin, cinnamon, coriander, paprika, cayenne, black pepper, nutmeg, cardamom. Just make equal parts of it all and mix together.Recipe inspired by my favourite magazine, Delicious