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“This dough is the same you get in all the turkish kebab shops, filled with succulent lamb for an easy midweek meal or part of a middle eastern buffet. I will post another recipe for Dukkah - that is sensational to accompany.”
2hrs 20mins

Ingredients Nutrition


  1. To make the dough:.
  2. Soak yeast in 200ml water until dissolved.
  3. Place flour in large bowl, make well in centre.
  4. Add dissolved yeast, remaining water, salt and stir to sticky mass.
  5. Place on highly floured bench and knead using additional flour to form a smoooth pliable dough.
  6. Rub over with olive oil and place in bowl covered with plastic wrap for 40 minutes.
  7. To make filling:.
  8. Heat olive oil in heavt based saucepan, add onions and fry until just brown.
  9. Add mince and wine breaking any lumps.
  10. Add diced lamb and sufficient water to cover meat.
  11. Simmer for 1 1/4 hours until almost soft.
  12. Add garlic, cumin and paprika and simmer a further 15 minutes.
  13. Remove from heat, season and cool.
  14. If too much liquid remains just pour it off.
  15. To assemble:.
  16. Preheat oven to 200 degrees celcius.
  17. Punch down dough.
  18. Roll out dough into either single serving sizes or one large dough on a baking tray.
  19. Spread dough with lamb mixture and fold up edge of dough, pinching them to ensure sauce does not run out.
  20. Bake in oven 15 minutes until browned.
  21. To serve:.
  22. Top with dollops of yoghurt and all the fresh herbs sprinkled on top.
  23. Fantastic!

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