Pulled lamb shoulder in flatbread with hummus, labneh and spicy sauce

Ingredients for 4 servings:

• 1 boneless lamb shoulder(s), approx. 1 kg meat
• 2 tbsp coriander seeds
• 1 tsp allspice berries
• ½ tsp chili flakes, e.g. B. Pul biber
• 1 tsp sugar
• 1 tsp salt
• 100 ml pomegranate syrup (pomegranate molasses), possibly more
• 1 pomegranate
• 2 beefsteak tomatoes
• 1 cucumber(s)
• 4 small flatbreads
• 1 small can of chickpeas
• olive oil
• 1 clove(s) garlic
• ½ tsp harissa
• 1 tsp cumin
• 100 ml yogurt
• dash of lemon juice
• Salt
• olive oil
• 1 tomato(s)
• 1 clove(s) garlic
• 2 tsp harissa
• salt and pepper
• 500 g yogurt, Greek or Turkish
• ¼ tsp salt
• some walnuts
• some pomegranate seeds
• some pomegranate syrup (pomegranate molasses)

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 day 5 minutes; Total time approx. 2 days 25 minutes

Sous Vide

A quick note on the schedule: Marinate the meat two days before the planned meal. The day before, drain the yogurt and place the meat in the sous vide cooker to cook for about 24 hours. Preparation: Crush the coriander seeds and allspice berries in a mortar and pestle, then mix with salt, sugar, and chili flakes. Rinse the lamb shoulder and remove any thick fat. Rub the meat all over with the spice mix, then generously drizzle with pomegranate molasses. Vacuum-seal it in a bag and refrigerate until the next day. The day before, heat the sous vide cooker to 65°C, place the bag with the meat in it, and leave it there for 24 hours. Thoroughly mix the yogurt for the labneh with a pinch of salt and let it drain in a sieve lined with kitchen paper for 24 hours. On the day of the meal, pour the drained yogurt into a bowl. Before serving, scatter some pomegranate seeds and crushed walnuts on top. Drizzle with a little pomegranate molasses. For the hummus, drain the chickpeas and sauté them with a clove of garlic and a little olive oil over medium heat for a few minutes until the garlic clove is soft. Then puree with harissa, cumin, and yogurt. Season with salt and lemon juice. Serve cooled. For the spicy sauce (salsa), sauté a medium tomato with a clove of garlic in a little olive oil over medium heat for a few minutes until the garlic clove is soft. Then puree with harissa until creamy and season with salt and pepper. Serve cooled. Remove the pomegranate seeds from the pomegranate. Thinly slice the beefsteak tomatoes. Peel the cucumber and slice them too. Bake the mini flatbreads, if desired. Preheat the oven to keep them warm. When the meat is done, carefully lift the bag out of the water. There will be a lot of liquid in the bag, so carefully cut off a corner and pour the liquid into a saucepan. Let it simmer for a few minutes. Remove the meat from the bag to a baking dish and pull it apart with two forks. Keep the meat warm in the oven until the sauce has reduced somewhat. Then pour the sauce over the meat, mix with half of the pomegranate seeds, and serve. To serve, cut the mini flatbreads in half, spread hummus on the bottom half, and arrange tomato and cucumber slices on top. Then pile the meat and pomegranate seeds on top, along with labneh and hot sauce if desired.