Lebanese Lamb Bread

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Ingredients

3 each Onion (chopped)

8 each Tomato (chopped)

2 Kg Lamb (grounded)

1 tsp Cinnamon

1 tsp Cardamom

1 tsp Salt

1 tsp Pepper

4.5 cup Flour

3 cup Greek Yoghurt

Mix flour and greek yoghurt together to form a smooth ball
Knead dough for 5 minutes
Roll dough on a lightly floured surface. This versatile dough can be used for scrolls, pizza bases or this recipe.
Preheat the oven to 230°C (450 F).
Heat 2 tbsp oil in a skillet. Add onion and tomatoes and cook until softened. Remove from heat and let cool.
Add onion mixture to lamb. Mix in cinnamon, cardamom, 1 tsp salt and pepper. Return to pan and drizzle over remaining olive oil. Stir and cook until lamb starts to brown but is not completely cooked.
Roll bread dough into 10-inch (25 cm) rounds. Make indents with your fingers on the dough. Spread the lamb mixture onto the bread rounds.
Bake in the oven at 230°C (450 F) for 10 minutes, or until dough is golden-brown.

Serve this Lebanese lamb bread warm with fresh salad leaves, cucumber, tomato, olives and lemon wedges.