This dish is an inspired by the Turkish dish called “Gozleme.”Gozleme is a traditional savoury Turkish pastry filled with savoury meats, or spinach, with feta and of course lots of herbs. The variations are endless. I have chosen not to call this dish Gozleme, because of many differences from the original in taste, & texture.
I have taken a different approach to this recipe by using a spelt flour vs regular flour. Spelt is an ancient wheat variety that is naturally in low gluten and is easier to digest vs regular wheat. I prefer to use a sprouted wheat product vs the regular spelt, but both work well.
Why I use sprouted flour vs regular flour:
1. Increased bioavailability of nutrients which are generally dormant in whole grains before sprouting which increases the nutrient density of the foods they are used in.
2. Sprouting returns the whole grain to a plant state, making for products that digest in the body as vegetables.
3. The starches in whole grains are converted into simple sugars that the body can use for energy, rather than stored as fat.
4. The glycemic response is significantly reduced and satiety is increased, both of which are useful in the management of weight and type 2 diabetes.
5. Sprouting increases the antioxidants, Vitamins C, B and carotene which help in the absorption of calcium, magnesium, iron, copper and zinc during digestion.
6. Sprouting grains increases amylase activity, the beneficial organisms like lactobacilli that aid in digestion.
7. It also enhances the hydrolysis of phytic acid, an enzyme inhibitor, which allows for better absorption of nutrients.
8. The grain remains whole, meaning it includes the bran, which contains most of the vitamins, minerals, fiber and phytochemicals found in intact whole grains.
9. The flavor is deeply developed and not bitter like the flavor in many whole grain flours that are not sprouted.
10. Baking with sprouted flour is the same as with other flour…substituted one to one for other flours, your result will be light, with a wonderful texture and flavor. Info Source
Well if those 10 reasons don’t tempt you to try using sprouted flours then maybe this easy homemade pastry which only requires 3 ingredients will. But between you and I, we all know the filling is the star of the show….. (Not the flour, right?) We’ve got ground lamb that’s seasoned with lots of spices such as cinnamon, cumin, coriander and smoked paprika and cooked together with spinach making for an irresistible savoury filling.
But between you and I, we all know the filling is the star of the show….. (Not the flour, right?) We’ve got some ground lamb that’s infused with warming savory spices such as cinnamon, cumin, coriander and smoked paprika and cooked with spinach and then topped with aromatic herbs like mint and parsley making for an irresistible savoury filling in a crispy flat bread.
Flat Bread stuffed with Lamb
- 2¼ cup sprouted spelt flour or whole wheat flour
- ½ tsp sea salt
- ½ cup plain yogurt
- ½ cup water
- 1 tbsp olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- ½ lb ground lamb
- 1 tbsp tomato paste
- 1/2 tsp harissa or Turkish pepper paste
- 1 tsp each ground coriander seeds, smoked paprika, cumin seeds, & Allspice
- 1/2 tsp cinnamon
- 1 tsp pomegranate molasses
- salt and pepper to taste
- 2 cups of fresh spinach, or kale, collards, chard (any greens will do)
- ½ cup fresh mint, chopped
- 2-3 green onions, chopped
- a handful of fresh parsley, chopped
- 1 medium tomato, chopped
- lemon wedges and olives to serve
- Combine the flour and salt in a large bowl. Make a well in the center and pour in the yogurt and water. Combine with a spoon, by slowly bringing the flour into the yogurt mix until everything is well combined. If the dough is too dry adjust by adding a bit more water, start with a tablespoon at a time.
- Flour your work surface. place the dough on your work space and knead the dough for about 3 minutes, or until smooth. Cover with plastic wrap or a clean tea towel and set aside for 1 hour. The dough will soften a bit with rest.
- In a medium skillet, heat the olive oil over medium heat then add the chopped onion and garlic. Saute onion and garlic for 3 to 4 minutes or until the onions are soft and translucent.
- Add the ground lamb to the skillet and break it up with a wooden spoon. Cook for about 4 to 5 minutes, until browned. Stir in the tomato paste, harissa, coriander, paprika, cumin, salt, and pepper. If mix looks too dry add a splash of water. 1-2 tbsp
- Add the spinach, stir everything together and cook until the spinach is wilted. Remove from the burner and let the meat mixture cool slightly.
- In the meantime divide the dough into 4 equal portions. Roll each piece into a rectangle that’s about 12×10 inches.
- Spoon about 3 tbsp of the lamb mixture in the middle of the rectangle and spread it out a bit. Add a few pinches fresh mint, green onions, fresh parsley, and some chopped tomato.
- Fold over the longer edges of the dough to seal. Then use a rolling pin the outer edge of the bread to seal it the rectangle close and cut excess dough leaving a 1-inch seal. Throw out the unused dough. Repeat with remaining dough pieces.
- brush a large skillet with oil and heat over medium heat. Depending on the size of your skillet, add 1 or 2 of the parcels and cook on each side for about 3 to 4 minutes or until golden brown and crispy. brush more oil if needed.
- Cut each parcel in half diagonally and serve with lemon wedges, olives & Arugula.