Ingredients

• 150g Onion
• 140g Tomato
• 10g Fresh Parsley
• 1 Lemon
• 2 tablespoons Olive Oil
• 300g Minced Lamb
• ¼ teaspoon Allspice
• ¼ teaspoon Ground Coriander
• ¼ teaspoon Ground Cinnamon
• ¼ teaspoon Black Pepper
• ¼ teaspoon Ground Cumin
• ¼ teaspoon Ground Cloves
• ¼ teaspoon Ground Nutmeg
• 1 tablespoon Tomato Purée
• 1 tablespoon Pomegranate Molasses
• ½ teaspoon Light Brown Sugar
• 1 ½ teaspoons Sea Salt
• 345g Water
• 1 ½ teaspoons Dried Yeast
• ½ teaspoon Sugar
• 480g Plain Flour
• 1 teaspoon Olive Oil
• 300g Greek Yogurt
• 50g Tahini
• Pine Nuts as needed

Tools

• Oven
• Rolling pin
• Cooking Chef XL
• Cooking chef xl bowl
• Medium bowl
• Small bowl
• Lightly floured surface
• Baking tray - large
• Small bowl

Method

1. Attach the Stir Tool
2. Add olive oil to the Cooking Chef XL Bowl
3. Lift the Cooking Chef head and fit the heat shield
4. Heat with splashguard fitted until hot - 1 min, 120°C, Speed OFF
5. Then add onion to the Cooking Chef XL Bowl
6. Cook with splashguard fitted until translucent - 4 min, 120°C, Stir 2
7. Then add minced lamb to the Cooking Chef XL Bowl
8. Cook with splashguard fitted until browned - 4 min, 130°C, Stir 2
9. Then add allspice, ground coriander, ground cinnamon, black pepper, ground cumin, ground cloves and ground nutmeg to the Cooking Chef XL Bowl
10. Cook with splashguard fitted until fragrant - 2 min, 120°C, Stir 2
11. Then add tomato, tomato purée, pomegranate molasses, light brown sugar and sea salt to the Cooking Chef XL Bowl
12. Cook with splashguard fitted until combined - 3 min, 130°C, Stir 2
13. Then add fresh parsley to the Cooking Chef XL Bowl
14. Cook with splashguard fitted until combined - 1 min, 120°C, Stir 1
15. Transfer lamb to medium bowl
16. Set aside and let cool
17. Refrigerate in fridge until needed
18. Add water, dried yeast and sugar to a clean small bowl
19. Stir until combined then set aside - 5 min
20. Clean Cooking Chef bowl
21. Attach the Dough Tool
22. Add plain flour and sea salt to the Cooking Chef XL Bowl
23. Transfer yeast mixture to Cooking Chef XL Bowl
24. Mix with splashguard fitted until mixture comes together - 30 sec, Speed Min
25. Mix with splashguard fitted - 1 min 30 sec, Speed 1
26. Add water to the Cooking Chef XL Bowl slowly while machine is running
27. Mix with splashguard fitted until dough forms - 5 min, Speed 1
28. Remove the Dough Tool
29. Transfer the dough to a work surface
30. Shape into a ball
31. Add olive oil to the Cooking Chef XL Bowl
32. Transfer the dough ball back into the Cooking Chef XL Bowl
33. Prove with splashguard fitted until doubled - 1 hr, 30°C, Speed OFF
34. Pre-heat oven - 220°C
35. Transfer dough to lightly floured surface
36. Divide into 4 equal pieces
37. Shape into balls
38. Roll out into a circle
39. Transfer dough to baking tray
40. Remove the lamb mixture from the fridge
41. Transfer lamb to dough
42. Bake - 15 min, 220°C
43. Remove from oven and let cool
44. Add greek yogurt and tahini to a clean small bowl
45. Mix until combined
46. Drizzle bread with yogurt
47. Sprinkle with pine nuts
48. Serve with lemon

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