Turkish · Lunch
Turkish Stuffed Flatbread
A whole-wheat flatbread stuffed with lean lamb, onion, and warm cumin, paprika, and sumac, pan-toasted without butter. Served with cooling yogurt and parsley on the side, it maintains the smoky, herby character of traditional gozleme at under 400 calories per serving.
$4
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
400Calories
31.5gProtein
16.1gFat
32.8gCarbs
5.5gSugar
5.1gFiber
600mgSodium
107mgChol
5.9gSat Fat
630mgPotassium
159mgCalcium
3.9mgIron
2.1mcgVitamin B12
9mgVitamin C
Goes well with
Turkish Red Wine or Türk Kırmızısı
local
Turkish Ayran
international
low-calorie
high-fiber
low-calorie
Instructions
1
Prep
Dice the onion, mince the garlic, and pat the lamb dry with a paper towel to help it brown.
2
Sauté
Heat olive oil in a nonstick skillet over medium heat, cook the onion for 3 minutes until soft and translucent.
3
Brown
Add the lamb and garlic, breaking the meat up, and cook over medium-high heat for 5 minutes until no pink remains.
4
Toast
Fold the flatbread and place it on a clean skillet over medium-low heat, toasting 2 minutes per side until golden grill marks form and filling heats through.
5
Plate
Slice the stuffed flatbread in half, transfer to a plate, and serve with yogurt mixed with lemon juice and parsley alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g lean ground lamb
- 22 small whole-wheat flatbread (about 2.1 oz / 60g)
- 11 onion
- 2 clove2 clove garlic
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp sumac
- 1/2 tsp1/2 tsp smoked paprika
- 2 tbsp2 tbsp parsley
- 1/2 cup120g plain yogurt, for serving
- 2 tsp2 tsp lemon juice
- 1 tsp1 tsp olive oil
- 1/4 tsp1/4 tsp salt
- 2 pinch2 pinch black pepper
