Description
Flavorful ground lamb makes its way in between dough before being pan-fried with ghee and dipped in creamy tzatziki sauce.
Ingredients
Scale
- Tzatziki (follow the link above)
DOUGH
- 3 cups all-purpose flour
- 1/4 cup milk
- 1 egg
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 1/2 cup water
LAMB FILLING
- 1 tablespoon extra virgin olive oil
- 1 small red onion, finely chopped
- 2 garlic cloves, minced
- 1 1/2 pounds ground lamb
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/4 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1/2 tsp cinnamon
- 2 tablespoons chopped parsley
- 2 tablespoons ghee (clarified butter)
Instructions
- In the bowl of a standing mixer fitted with a dough hook, add the flour, milk, egg, salt, and olive oil. While on low speed, drizzle in 1/2 cup of water. (If you don’t have a standing mixer, knead by hand). The dough should be smooth in pliable. If the dough is too dry, slowly add 1 tablespoon of water at a time, until the dough comes together. Cover with a tea towel and allow to rest.
- While the dough is resting, work on the lamb filling. In a large sauté pan over medium-high heat, warm the olive oil. Add the red onion and cook until softened, about 2 minutes. Add the garlic and cook until fragrant, another minute. Add the lamb, breaking it up into small pieces. Stir in the salt, pepper, cumin, paprika, and cinnamon. Sauté until the lamb is cooked through, about 5 – 7 minutes. Turn off the heat, stir in the chopped parsley and set aside to cool.
- Preheat the oven to 165 degrees F.
- Dust a work surface with flour. Turn out the dough and cut into 6 equal pieces. Working with one piece at a time (cover the pieces you’re not working immediately working with, with a tea towel), roll out to approximately 8-9 inches in diameter, sprinkling a little flour as you roll the dough so that the dough doesn’t stick. Place 1/2 cup of lamb filling in the center and bring up the sides of the dough like a money bag. Press down and roll the lamb stuffed flatbread out to a thin disk. Preform the same process with the remaining balls of dough.
- In a large skillet, melt 1 teaspoon of ghee over medium heat. Working with one at a time, add the flatbread to the pan. Cook for 2 minutes or until golden-brown on the first side (be sure to press the flatbread down into the pan with a spatula). Flip and cook on the other side for 1 1/2 minutes or until golden-brown. Wipe out the excess ghee in-between flatbreads until all are cooked.
- Place the completed lamb stuffed flatbreads in the oven to keep warm. When you’re ready to serve, slice and serve with tzatziki. Enjoy!
- Category: Appetizer, Side
- Cuisine: Middle Eastern