Turkish · Dinner
Turkish Stuffed Flatbread
A yeasted flatbread rolled thin and stuffed with spiced ground lamb, onion, tomato, parsley and sumac, folded into a half-moon and pan-seared in butter until the crust blisters and crisps. Served hot with lemon wedges and a dollop of garlicky yogurt.
$5
30 minsPrep
12 minsCook
42 minsTotal
MediumLevel
Nutrition per serving
701Calories
35.2gProtein
37.2gFat
59.7gCarbs
5.2gSugar
4.8gFiber
1050mgSodium
141mgChol
18.2gSat Fat
787mgPotassium
159mgCalcium
4.9mgIron
2.1mcgVitamin B12
16mgVitamin C
Goes well with
Turkish red wine or Efes Pilsen beer
local
Turkish Ayran
international
protein-rich
mediterranean
all-time-classics
Instructions
1
Prep
Whisk warm water, yeast, and a pinch of flour in a small bowl; let stand 5 minutes until foamy on the surface.
2
Knead
Combine flour and salt on a board, make a well, pour in yeast mixture, and knead by hand 5 minutes until smooth and springy.
3
Rest
Cover dough with a damp cloth and rest at room temperature 45 minutes until roughly doubled in size.
4
Build
Finely dice onion and tomato, mince garlic, and chop parsley. Mix ground lamb, onion, tomato, parsley, sumac, cumin, chili flakes, garlic, and a pinch of salt until combined.
5
Prep
Divide dough in half on a floured surface and roll each piece into a thin round about 20cm across.
6
Stuff
Spread lamb filling over one dough round leaving a bare border, cover with the second round, and press edges to seal.
7
Sear
Melt butter in a skillet over medium heat and cook the flatbread 5 to 6 minutes per side until golden, blistered, and pierced center runs clear.
8
Finish
Grate garlic into yogurt and stir until smooth.
9
Plate
Slice flatbread into wedges and serve hot with garlic yogurt and a lemon wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g all-purpose flour
- 15 oz426g ground lamb
- 1 cup240ml warm water
- 1 tsp1 tsp active dry yeast
- 1/2 tsp1/2 tsp salt, plus a pinch for the filling
- 11 small onion
- 11 small tomato
- 4 tbsp4 tbsp parsley
- 1 tsp1 tsp sumac
- 1/2 tsp1/2 tsp ground cumin
- 2 pinch2 pinch chili flakes
- 2 clove2 clove garlic
- 2 tbsp28g butter, for pan-searing
- 1/2 cup120g plain yogurt
- 11 small clove garlic, for the yogurt sauce
- 22 lemon wedge, for serving
