Middle Eastern Flatbread with Spiced Beef and Mint
Middle Eastern Flatbread with Spiced Beef and Mint, which is easy to make, easy to store and easy to eat! Gone in a flash!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings: 6 people
- 400 gr all purpose flour
- 100 gr semolina flour (Norwegian: semulegryn)
- 1/2 tsp salt
- 1 1/2 tsp caster sugar
- 10 gr yeast or more if you'd like
- 325 ml warm water 11 oz
- 1 tbsp canola oil
- 1 shallot onion finely chopped
- 2 cloves garlic minced
- 1,5 tbsp baharat see recipe link notes*
- 1 tsp coriander, ground
- 1 tsp cumin, ground
- 400 gr minced beef or lamb
- 300 ml chicken stock 10 oz
- 50 gr sultanas or regular raisins**
- salt and pepper
- 250 ml natural yoghurt 1 cup
- 2 green chiles finely chopped
- fresh mint finely chopped, for garnish
- fresh cilantro finely chopped, for garnish
Add the dry ingredients to a bowl. In another bowl, dissolve the yeast in warm (37C/98F) water. Make a well in the center of the flour mixture and pour in the watered yeast. Mix to form a soft dough. The dough should be smooth and elastic and just letting go of the bowl.
Divide into 4 equal parts, place on a baking tray, cover and leave to rise for around 1 hour. The balls should double in size, so just give it time.
Meanwhile the dough is rising, make the filling. Add oil to a heated skillet, add in chopped shallot, garlic and spices and fry for around 2 minutes. Add the minced meat and brown the meat completely.
Pour in the chicken stock and sultana raisins and bring everything to a boil before reducing it to a simmer for 20 minutes. The stock should be almost completely evaporated, just keep going if not. Taste and season with salt and pepper. Cool.
Heat the oven to as high as it will go and leave an (empty) baking tray in it to make sure everything will be piping hot when ready to bake the flatbread. Roll with a rolling pin each ball on a lightly floured countertop, until about 20cm x 15cm, 5mm thick.
Top each flatbread with the beef topping, scatter with yoghurt and green chiles. Add a little more beef than you think, because the flatbread will rise a little. Bake in the oven for around 6-10 minutes, depending on your oven. It should be golden and crisp.
Top with cilantro and mint leaves, scatter with a little bit of fresh yoghurt and serve immediately! I thought it delicious with some fresh salad next to it.
Did you make it? I'd love to see it! Tag me @thegingerwithspice on Instagram.
Author: Stine Mari from Ginger with Spice
Adapted from: Delicious Magazine
* Recipe for baharat can be found here, or you can buy in Asian stores
** Sultana is a sweeter kind of raisin and works well in savory dishes like this, but regular raisins are more than fine as a subsitute