Minced lamb in mini-pointed peppers on brioche flatbread with lemon yoghurt

➊ For the brioche flatbreads, make a pre-dough with the flour, yeast, sugar and a little lukewarm milk. While this is resting, heat the butter carefully so that it melts but does not get very hot. First add the eggs to the dough, then the salt and butter (yeast does not like fat or salt when rising, otherwise it could be damaged). Knead everything together lightly - this dough should be airier than normal yeast dough. When it is smooth and shiny, it must rest in a warm place until it has doubled in volume.

➋ Form the dough into small flatbreads and leave to rest for another 15 minutes. Then bake on an oiled fire, grill plate or plancha at medium heat for about 20 minutes, turning occasionally. The flatbreads should be golden yellow in color and have risen a little. If you like, you can brush the brioche with egg yolk before baking, then the color will be even more intense.

➌ Wash the mini pointed peppers, open each one from the stem side and remove the seeds.

➍ Finely chop the garlic cloves, cut the onion into small cubes and add to the minced lamb. Add 1 egg to bind. Cut the feta into small cubes and fold into the minced meat. Season with salt, pepper and herbs.

➎ Use a piping bag to fill the mini peppers with the mixture. Then put them on the skewers and hang them in the rotisserie. Grill indirectly at 150 °C; the peppers may have slightly brown spots.

➏ Cut the pickled lemons and cucumber into small pieces and mix with the salad. Season with salt, pepper and olive oil. Place in a sieve and collect the juice. Mix this with the yoghurt.
To serve, spread the lemon-cucumber salad on the brioches, place the peppers on top and garnish with the yoghurt.