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Categories:
flour salt lemon wedges oil onion garlic ground cumin sumac red pepper ground lamb Feta cheese baby spinach
Viewed: 34 - Published at: 9 years agoIngredients
- 4 cups flour
- 1 teaspoon salt
- lemon wedges to serve
- 1 tablespoon oil
- 1 onion finely chopped
- 2 cloves garlic crushed
- 1 tablespoon ground cumin
- 1 tablespoon sumac
- 1 teaspoon red pepper flakes
- 1 pound ground lamb
- 2 cups crumbled feta cheese
- 5 ounces baby spinach leaves coarsely chopped
Method
- Sift flour and salt into a large bowl. Gradually stir in 1 1/2 cups warm water, mixing to form a firm dough.
- Knead dough on floured surface about 5 mins, or until smooth and elastic. Return to bowl. Cover with a clean tea towel.
- For the filling, heat oil in a large skillet on high heat. Saute onion and garlic 3-4 mins, until tender. Stir in cumin, sumac and red pepper flakes; cook 1 min. Add ground lamb; cook 4-5 mins, until browned. Transfer mixture to a bowl. Cool 10 mins. Stir in cheese and spinach; season to taste.
- Divide dough into 6 portions. Roll each piece into a 16 x 12-inch rectangle. Spoon filling evenly over one half of each rectangle. Fold over dough to enclose filling. Fold edges under to seal.
- Wipe skillet clean. Heat on medium heat. Brush flatbread with oil; cook 3-4 mins each side, until browned and crisp. Repeat with remaining flatbread. Cut into squares. Serve with lemon wedges.
