Turkish · Dinner
Turkish Meat Flatbread
Ground beef and tomato paste simmered with onion and Turkish spices, spread over a gluten-free flatbread base made from chickpea and rice flour, baked until crisp, then finished with fresh parsley, sumac, and lemon.
$4
25 minsPrep
15 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
589Calories
34.2gProtein
28.9gFat
48.1gCarbs
5.4gSugar
6.8gFiber
520mgSodium
97mgChol
8.9gSat Fat
780mgPotassium
95mgCalcium
5.4mgIron
2.9mcgVitamin B12
14mgVitamin C
Goes well with
Turkish red wine or Efes beer
local
Turkish Ayran
international
gluten-free
high-fiber
gluten-free
Instructions
1
Prep
Whisk chickpea flour, rice flour, tapioca starch, xanthan gum, baking powder, and salt together. Stir in warm water and olive oil until a soft, sticky dough forms.
2
Rest
Cover bowl and let dough sit at room temperature for 20 minutes to hydrate.
3
Build
Mix ground beef with grated onion, tomato paste, minced garlic, paprika, smoked paprika, cayenne, cumin, diced tomato, salt, and pepper until combined. Press dough into a thin 22cm oval on parchment, spread beef mixture to edges, leaving 5mm border.
4
Bake
Bake at 220°C (425°F) for 8–10 minutes until edges crisp and meat cooks through with no pink showing.
5
Plate
Toss sliced red onion with sumac and lemon juice. Slide flatbread onto plate, scatter onion mixture and parsley over top, serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g ground beef
- 1/2 cup120g chickpea flour
- 1/2 cup70g white rice flour
- 4 tbsp4 tbsp tapioca starch
- 1/2 tsp1/2 tsp xanthan gum
- 1/2 tsp1/2 tsp baking powder
- 6 tbsp90ml warm water
- 2 tbsp30ml olive oil, plus extra for brushing
- 6 tbsp90g onion
- 2 tbsp30g tomato paste
- 2 clove2 clove garlic
- 1 tsp1 tsp paprika
- 1/2 tsp1/2 tsp smoked paprika
- 1/4 tsp1/4 tsp cayenne
- 1/2 tsp1/2 tsp ground cumin
- 4 tbsp60g tomato
- 2 tbsp8g parsley
- 4 tbsp40g red onion
- 1/2 tsp1/2 tsp sumac
- 22 lemon wedge
- salt, a pinch
- black pepper, a pinch
