• 5 Sheets of Mountain Bread
• 500g Lakey Farm Ryeland lamb mince
  Purchase our lamb online as a part of our monthly meat parcels, or as a single product at one of our farmers' market appearances
• 2 Cloves of garlic (minced or finely chopped)
• 0.50 tsp Spanish paprika
• 0.50 tsp Cumin
• 0.50 tsp Coriander
• 0.50 tsp Allspice
• 0.50 tsp Nutmeg
• 0.50 tsp Ginger
• 0.50 tsp Turmeric
• Cayenne pepper to taste
• 1 tsp Salt
• 0.25 tsp Chilli powder
• 1 tbsp Pomegranate syrup
• 1 tbsp Olive oil and a bit extra to lightly fry the rolls

Dipping sauce ingredients:

• Yoghurt
• Squeezed lemon
• Olive oil
• Salt
• Pepper
  
  

To make the dipping sauce, simply squeeze lemon juice over the yoghurt, drizzle on some olive oil, grind a little salt and pepper onto the ingredients, mix a few times and serve.

Let's get cooking!

1. Combine all spices, the garlic, salt and pomegranate syrup in a bowl.
   
   
2. Massage thoroughly through the lamb mince to create the 'soujok' mixture.
   
   
3. Spread a thin layer of 'soujok' onto each piece of Mountain Bread, ensuring the mixture covers the entire surface of the bread evenly, all the way to the edges.
   
   
4. Roll the 'soujok' covered bread tightly. Put each roll in a sealed container immediately after rolling, so that the rolls don't dry out.
   
   
5. Fry the rolls with olive oil in a frying pan, or on the barbecue, rotating each roll until golden brown. 
   
   
6. Cut each roll up into bite-sized piece and serve with lemon and the dipping sauce.
   
   
7. Enjoy and share with loved ones! This dish is wonderful accompanied by our Lakey Farm Heathcote Grampians Verdelho Viognier.