Middle Eastern · Dinner
Spiced Beef Stuffed Flatbread
A gluten-free Middle Eastern hand pie made from chickpea and rice flour dough, filled with ground beef cooked with onion, garlic, cumin, and cinnamon, then pan-seared until crisp. Served warm with garlicky yogurt sauce and fresh parsley.
$5
25 minsPrep
15 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
629Calories
34.9gProtein
32.5gFat
49.2gCarbs
4.8gSugar
6.2gFiber
798mgSodium
108mgChol
10.2gSat Fat
810mgPotassium
145mgCalcium
6.1mgIron
2.5mcgVitamin B12
9.2mgVitamin C
Goes well with
Amber ale or pale ale
local
Ayran
international
gluten-free
high-fiber
gluten-free
Instructions
1
Prep
Whisk chickpea flour, rice flour, tapioca starch, and xanthan gum together, then stir in warm water and 1 tbsp olive oil until a soft, tacky dough forms.
2
Rest
Cover the dough and let it sit at room temperature for 20 minutes.
3
Sauté
Heat a small skillet over medium heat with olive oil, add onion, and cook for 3 minutes until softened and translucent.
4
Bloom
Add garlic, cumin, cinnamon, and allspice to the skillet and cook for 30 seconds until fragrant.
5
Brown
Add ground beef to the skillet, break it up with a spatula, and cook over medium-high heat for 5 minutes until no pink remains.
6
Simmer
Stir in tomato paste, salt, and pepper, cooking for 2 minutes over medium heat until thickened; stir in parsley.
7
Build
Divide the rested dough in half and press each piece between parchment into a thin 6-inch round about 1/8 inch thick.
8
Stuff
Spoon beef filling onto one round, top with the second round, and press edges firmly to seal.
9
Sear
Heat a dry skillet over medium heat with olive oil and cook the stuffed flatbread for 4 minutes per side until deeply golden and crisp.
10
Finish
Whisk garlic, lemon juice, and a pinch of salt into the yogurt until smooth.
11
Plate
Slice the stuffed flatbread in half and serve warm with garlic yogurt sauce for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz428g beef-ground
- 1/2 cup60g chickpea-gram-flour
- 1/2 cup60g rice-flour
- 4 tbsp32g tapioca-potato-starch
- 1/2 tsp1/2 tsp xanthan-gum
- 1/2 cup120ml warm water
- 2 tbsp26g olive-oil, plus extra for pan-searing
- 11 onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp cumin-ground
- 1 tsp1 tsp cinnamon-ground
- 1/2 tsp1/2 tsp allspice
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black-pepper
- 2 tbsp30g tomato-paste
- 2 tbsp2 tbsp parsley
- 4 tbsp60g plain-yogurt
- 1 clove1 clove garlic, for yogurt sauce
- 2 tsp10ml lemon-juice, for yogurt sauce
- pinch of salt, for yogurt sauce
