1 clove garlic
1 yellow onion
3 tbsp fresh basil
0.5 cup parsley leaves
2 tbsp mint leaves
0.5 tsp paprika
0.5 tsp cumin
0.5 tsp coriander seed
1 yellow bell pepper (1 cup diced)
juice of half a lemon
1 tbsp olive oil
10 cherry tomatoes
8 oz tomato paste
1 lb ground lamb
Add all components but the lamb and tomato past to a food processor. Process until it's a paste.
Cover and refrigerate for 1-2 days.
Prepare pita bread using 2 tsp yeast, 1.25 cup water, 1 tsp salt and 3 cups of flour. Allow to rise and cut into four balls. Slowly roll out into four discs on parchment paper.
Preheat oven to 425F with a baking stone. Add 1/8 of the topping per bread. Bake for 2-4 minutes, until bread is light brown.
Serve with garlic, yogurt sauce (1 cup of yogurt, 2 cloves crushed garlic, 0.25 cup minced parsley) and shredded cabbage or lemony coleslaw.
Traditionally it is served with good yellow onions, chopped parsley and sumac. I'm a sucker for spicy foods, so I added Sriracha onto the prepared flatbreads. I think it was delicious!