Flatbread Stuffed with Lamb
A Northwestern Chinese street food featuring slices of plain-boiled lamb tucked into a baked flatbread, served with vinegar and a garlic paste.
Ingredients
Boiled lamb (lean and fat)
50g
Half-proofed white flatbread (about 200g)
1
Salt
a pinch
Vinegar
a pinch
Mashed garlic
a pinch
Instructions
1
Prepare the flatbread and lamb
Place the flatbread flat on a cutting board. Cut a slit about two-thirds of the way through the middle of the bread with a knife. Slice the boiled lamb into thin pieces (about 3 mm thick), toss with a pinch of salt, and stuff them into the slit of the flatbread.
2
Season and serve
When eating, drizzle a small amount of vinegar and mashed garlic over the top with a small spoon and serve immediately.
