- 300g lamb, chopped into small pieces
- 500ml chicken broth
- 1 jalapeno (optional)
- 2 cloves garlic,
- 1 sweet red bell pepper, diced
- 300g Tomatoes,
- 1 Onion
- 1 tsp Lebanese 7 spices
- 1 tsp ground coriander
- 1/2 tsp ground ginger
- 1/2 tsp black pepper
- cayenne pepper (optional for more heat)
Homemade Shrak Bread
- 150g Wheat flour
- 150g Plain flour
- 1 Teaspoons Instant yeast
- 1 Tablespoons sugar
- 0.5 Teaspoon Salt
- Olive oil
- 150ml warm water (or as needed)
- Mix the yeast and sugar in, add 50ml of warm water. Mix and leave for 10 minutes until yeast is bubbly. In a large bowl add all the remaining ingredients except the water. Then add the yeast and another 50ml of water. Knead the dough for 10 minutes. If you notice that it is too dry and difficult to form into a smooth ball, then it needs more water, but only add a bit at a time. Once kneaded, cover the bowl, and leave for an hour until the dough doubles in size.
2. Place your Lamb into a saucepan and cover with the chicken broth, bring to the boil and then reduce the heat and allow to simmer. If you have bought your lamb pre-diced, you may only need to let it simmer for 20 mins, but if you have bought a joint, you will need longer. Find some instructions online to cater to your needs, but make sure the lamb is tender and cooked through.
3. Next it’s time to prep! Dice the Onion, Jalapeno (and de-seed) and red pepper. Mince the garlic and chop up the tomatoes into small pieces.
4. Once the dough has been given an hour to rise. Divide the dough into 4 equal pieces. Form the pieces into balls and place them on a clean kitchen towel. Cover them with a towel and leave to rise for half an hour.
5.Next Boil a kettle, and get 160g of rice (This is enough for 2 people) cover it with 300ml of boiling water. Add some salt and oliv oil, give it a mix, and then leave to cook for 5-8 mins.
6. Once the meat is cooked (keep the broth in case you need it later). Heat a large saucepan with a matching lid with some oil over medium heat. Once hot add the onions and sauté until soft. Then add the peppers and sauté until soft too.
7. Next add in the lamb and let the sides brown off.
8. Add the garlic, tomatoes, and all the spices. Reduce the heat to medium-low, cover with a lid and let it cook for 20-25 mins, if it starts to look a little dry at any point, add some chicken stock from the previous stages (only a bit at a time!) but you may find the juices from the tomatoes, will be more than sufficient.
9. Sprinkle some flour on a surface top. And roll the dough balls out until flat and thin. Repeat this with the remaining dough balls.
10. Place a wok upside down over the heat.
11. Place the flattened-out dough ball on top of the wok and cook. Cook on each side for 5-8 mins or until browned, this may vary depending on how hot your wok gets. Then remove from the wok, place on top kitchen towel to not let it go too dry, and repeat with the remaining balls.
12. Once you have cooked all your Shrak bread, your Galayet will be almost done, make sure it’s nice and thick sauce and prepare to serve.
13. We’ve served ours with some rice, but you can serve with pine nuts on top and dip your Shrak bread in!