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. Soak the bulgur in a bowl with two parts boiling water to one part bulgur. It will take about 15 minutes to soak, strain any excess water.

  2. Toast the flatbread over an open flame for 30 seconds each side then transfer to a plate. Stack the flatbreads and cover with a tea towel. 

  3. Preheat a splash of your preferred oil over a medium heat. Add the lamb to the pan and cook until brown nicely, about 2 minutes each side. It is best to do this in batches as overcrowding the pan will strew the meat rather than brown it.

  4. To make the tabouli, thinly chop the parsley and dice the tomato and cucumber. Mix through the bulgur and season with olive oil and salt.

  5. To plate up, spread a generous amount of garlic sauce on the base of the flatbread. Add the tabouli, then the lamb and pickled turnips. Garnish with some extra garlic sauce. 



Vegetarian: Falafel mix is provided. Mould into patties and shallow fry in 4mm of vegetable oil until golden brown on each side.

For downloadable pdf version, click here.