The original recipe idea is from Ottolenghi Test Kitchen, and then I changed and added and made it more SKCC. The original has both ground lamb and chicken in it; I’m sure it has lots of flavor and more protein this way, but I condensed the idea to one meat and one pan with all the fixings, and I think it is a success.

If you are not a lamb person, ground beef is great. I imagine our vegetarian friends could use some well-chopped mushrooms and walnuts (3:1 ratio) as a ground meat substitute.

Aleppo pepper is usually found in Turkish and Middle Eastern cuisines. I have found it at Sprouts or online. Cayenne or a dry harissa spice can be used in its place for heat.