Turkish · Dinner
Turkish Stuffed Flatbread
Gluten-free flatbread stuffed with spiced ground lamb, onion, tomato, and parsley, cooked in a skillet until the crust crisps and the filling turns aromatic with cumin, paprika and sumac. Served with garlicky yogurt and lemon wedge.
$5
25 minsPrep
15 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
628Calories
32.2gProtein
33.1gFat
49.4gCarbs
4.9gSugar
4.2gFiber
715mgSodium
125mgChol
12.6gSat Fat
750mgPotassium
105mgCalcium
4.5mgIron
2.8mcgVitamin B12
14mgVitamin C
Goes well with
Turkish Red Wine or Efes Beer
local
Turkish Ayran
international
gluten-free
gluten-free
Instructions
1
Prep
Whisk rice flour, tapioca starch, and xanthan gum together, stir in warm water and 1 tsp olive oil until soft dough forms.
2
Rest
Cover dough and let sit 20 minutes at room temperature.
3
Prep
Finely dice onion and tomato, chop parsley, then mix with ground lamb, cumin, paprika, sumac, salt, and pepper.
4
Build
Divide dough into two balls, roll each between parchment into 7-inch rounds, spread half the lamb mixture on one, top with second round, press edges to seal.
5
Sear
Heat olive oil in a nonstick skillet over medium heat and cook flatbread 5 to 6 minutes per side until golden and crisp, pressing gently.
6
Finish
Mince garlic and stir into yogurt until smooth.
7
Plate
Slice flatbread into wedges, top with garlic yogurt, serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g ground lamb
- 2/3 cup100g rice flour
- 4 tbsp40g tapioca starch
- 1/2 tsp1/2 tsp xanthan gum
- 1/2 cup120ml warm water
- 2 tsp2 tsp olive oil, plus extra for pan-searing
- 11 onion
- 11 tomato
- 2 tbsp2 tbsp parsley
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp paprika
- 1/2 tsp1/2 tsp sumac
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 4 tbsp60g plain yogurt
- 1 clove1 clove garlic
- 22 lemon wedge
