Atlas Masterclass

Lamb Sharwarma Pita



1.     Shawarma spiced lamb

2.     Flatbread 

3.     Pickled turnips

4.     Bulgur 

5.     Garlic sauce

6.     Cucumber

7.     Tomato

8.     Parsley 



1. Medium sized pan

2. Chopping board

3. Knife

4. Heat-proof bowl

5. Oil (vegetable or grapseed)



  1. Boil the kettle.

  2. Soak the bulgur in a bowl with two parts boiling water to one part

    bulgur for 15 minutes, ensuring the bulgur is completely submerged.  Strain any excess water and set aside.

  3. Preheat a splash of your preferred oil in a pan over a medium heat. Add the lamb to the pan with a touch of salt, and cook until nicely browned - about 2 minutes each side (longer if you prefer your lamb well done.) It is best to cook the lamb in batches as overcrowding the pan will stew the meat rather than brown it.

  4. To make the tabouli, thinly chop the parsley by tightly rolling the leaves together and slicing across. Dice the tomato and cucumber. Transfer to a bowl with the buglar and dress with olive oil and salt.

  5. Toast the flatbread over an open flame for 30 seconds each side until pliable, then transfer to a plate. Stack the flatbreads and cover with a tea towel. If you don’t have a gas stove, heating in the oven for a few minutes will suffice.

  6. To plate up, spread a generous amount of garlic sauce on the base of the flatbread. Add the tabouli, then the lamb (with a drizzle of the oil from the pan if you like) and finish with pickled turnips. Garnish with some extra garlic sauce.

For downloadable pdf version, click here.