Sharhat Ghanam Recipe - Great British Chefs

Ingredients

• 1kg lamb neck, sliced into very thin strips
• 1 tbsp of yoghurt, heaping
• 1/2 tbsp of Urfa chilli flakes
• 1/2 tbsp of Aleppo chilli flakes
• 1/4 tsp ground cardamom
• 1 tbsp of baharat powder
• 2 garlic cloves, minced, about 1 tbsp
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 50ml of olive oil
• 1/2 red onion, thinly sliced
• 2 spring onions, thinly sliced, soaked in cold water to make them crunchy
• 1 tsp sumac
• 100g of flat-leaf parsley, finely chopped
• 1 tomato, roughly chopped
• 2 tbsp of pomegranate molasses
• salt
• 100g of tahini
• 1 tsp ground cumin
• 1 tsp flaky sea salt
• 2 tsp minced garlic
• 60g of lemon juice
• 100g of iced water
• 5 pitta breads
• 1 pinch of sumac
• 1 pinch of chilli flakes
• olive oil, as needed