Serves 25
135 min
Turkish-Style Sharing Bread
Recipe GLPR4cf56854706013
A rustic Turkish-inspired flatbread topped with seasoned ground lamb, finished with pickled red onions, creamy baba ganoush dressing, toasted pine nuts, and fresh parsley. Perfect for sharing at the table as a warm, aromatic centerpiece.
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Ingredients
500g ciabatta bread mix
2 tbsp olive oil
Directions
Prepare the ciabatta dough according to the package instructions. Once the dough has finished its first rise, punch it down gently to release some air, then knead briefly. Shape the dough into a large oval approximately 35 cm × 25 cm and transfer to a lined baking tray. Brush the entire surface lightly with olive oil, cover with plastic wrap, and allow to rest and rise for 30 minutes.
While the dough rises, preheat your oven to 220°C (200°C fan / Gas Mark 7).
Distribute the prepared lamb topping evenly across the surface of the risen dough. Using your fingertips, gently press the mixture down to distribute it evenly, but avoid pressing out too much of the dough's air. Bake for 15–20 minutes until the bread base is risen and golden brown, and the lamb is cooked through to an internal temperature of 160°F with caramelized edges.
While the bread bakes, combine the baba ganoush, lemon juice, and additional olive oil in a small bowl, stirring until smooth. Refrigerate until serving.
Once baked, transfer the warm bread to a wooden serving board. Scatter the pickled red onions over the surface. Drizzle the baba ganoush dressing across the top, reserving some as an optional dip. Sprinkle with toasted pine nuts and fresh parsley. Serve warm and invite guests to tear and share.
