I found this recipe in a english food magazine. Looked soo delicious. A iraqi flatbread (khubz) filled with lamb, herbs and spices. Took a while to make but it was well woth it, belive me. Tasted and smell awsome
Middle eastern flatbread with lamb and herbs
3 servings
Dough
3 3/4 cup (450 grams) all purpose flour
7 g sachet ( or 1 tsp) fast action yeast
1 tsp salt
1 1/4 cup water
Filling
12 oz ground lamb mince
3 tbsp fresh parsley, chopped
1 small onion, finely chopped
1 tsp salt
1 tsp ground cumin
1/2 tsp tumeric
3/4 tsp freshly ground black pepper
1/2 tsp dried chili flakes
Mint yoghurt
3/4 cup thick greek yoghurt
salt
1 crushed garlic clove
Freshly chopped mint
Put flour, yeast and salt in a food prossesor with paddle attatchment. Pour in lukewarm water and mix for about 5 minutes until a firm dough. You can also mix and knead the dough by hand for about 7 minutes if you do not have a foodprossesor. Cover with plastic wrap or bag and set to rise for 1 hour.
Meanwhile make the filling. Warm up a frying pan on high heat. Add the lamb mince and fry for 5 minutes until golden. There will be a lot of fat in the pan from the lamb so you don`t need oil at this stage. Pour out most of the excess oil/liquid, put back on the heat.
Add onion and spices. Turn the heat down to medium high and cook for another 3 minutes.
Add parsley. Taste and season. Set aside to cool.
Knead the dough again for a couple of minutes by hand and leave to rise for another 30 minutes.
Preheat the oven to 250 with the grill element on.
Carefully mix and knead the filling into the dough until evenly blended.
Divide the dough into 8 balls. Roll out each until 0.5 cm thick. Prick all over with a fork and lighly dust with a litte flour and season with a little bit more salt.
Put under the grill in the oven, cooke each side for 3-4 minutes until golden brown.
Watch so it does not burn. Serve hot with mint yoghurt.
3 servings
Dough
3 3/4 cup (450 grams) all purpose flour
7 g sachet ( or 1 tsp) fast action yeast
1 tsp salt
1 1/4 cup water
Filling
12 oz ground lamb mince
3 tbsp fresh parsley, chopped
1 small onion, finely chopped
1 tsp salt
1 tsp ground cumin
1/2 tsp tumeric
3/4 tsp freshly ground black pepper
1/2 tsp dried chili flakes
Mint yoghurt
3/4 cup thick greek yoghurt
salt
1 crushed garlic clove
Freshly chopped mint
Put flour, yeast and salt in a food prossesor with paddle attatchment. Pour in lukewarm water and mix for about 5 minutes until a firm dough. You can also mix and knead the dough by hand for about 7 minutes if you do not have a foodprossesor. Cover with plastic wrap or bag and set to rise for 1 hour.
Meanwhile make the filling. Warm up a frying pan on high heat. Add the lamb mince and fry for 5 minutes until golden. There will be a lot of fat in the pan from the lamb so you don`t need oil at this stage. Pour out most of the excess oil/liquid, put back on the heat.
Add onion and spices. Turn the heat down to medium high and cook for another 3 minutes.
Add parsley. Taste and season. Set aside to cool.
Knead the dough again for a couple of minutes by hand and leave to rise for another 30 minutes.
Preheat the oven to 250 with the grill element on.
Carefully mix and knead the filling into the dough until evenly blended.
Divide the dough into 8 balls. Roll out each until 0.5 cm thick. Prick all over with a fork and lighly dust with a litte flour and season with a little bit more salt.
Put under the grill in the oven, cooke each side for 3-4 minutes until golden brown.
Watch so it does not burn. Serve hot with mint yoghurt.
RSS Feed
