Turkish · Dinner
Cured Beef Sausage Flatbread
Turkish-style flatbread topped with cured beef sujuk, melted kaşar-style cheese, and a garlicky tomato-pepper base, finished with sumac onions and parsley. The dough is rolled thin and baked hot until the edges blister and the sausage renders its paprika-spiced fat into the crust. Served folded with a lemon wedge.
$5
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
538Calories
27.1gProtein
21.4gFat
59.4gCarbs
4.5gSugar
5.1gFiber
1450mgSodium
62mgChol
8.7gSat Fat
518mgPotassium
245mgCalcium
4.3mgIron
1.8mcgVitamin B12
14mgVitamin C
gluten-free-adaptable
low-cholesterol
high-fiber
mediterranean
thirty-min-meals
hidden-gems
Instructions
1
Prep
Stir instant yeast into warm water and let sit 5 minutes until foamy. Combine flour, salt, and olive oil with the yeast mixture and knead by hand for 5 minutes.
2
Rest
Cover the dough with a damp cloth and let it rest at room temperature for 30 minutes until puffed.
3
Prep
Stir canned tomatoes, tomato paste, minced garlic, smoked paprika, and cumin together to make the base sauce.
4
Bake
Roll dough into a thin oval about 1/4 inch thick on a floured surface. Spread tomato base leaving a 1/2 inch border, scatter cheese and arrange sliced sujuk over top. Bake on a preheated baking sheet at 500°F for 8 minutes until edges blister, cheese bubbles, and crust crisps.
5
Plate
Scatter sliced red onion, sumac, and chopped parsley over the hot flatbread. Fold in half and serve with a lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g cured beef sausage (sujuk-style)
- 1 1/2 cup190g all-purpose flour
- 1/2 tsp1/2 tsp instant yeast
- 1/2 cup120ml warm water
- 1 tsp1 tsp olive oil, plus extra for brushing
- 3.6 oz50g, a quarter of a 14.5 oz can canned tomatoes
- 2 tsp2 tsp tomato paste
- 22 small clove garlic
- 1/2 tsp1/2 tsp smoked paprika
- 1/4 tsp1/4 tsp ground cumin
- 2.2 oz60g shredded mozzarella cheese
- 11 small red onion
- 1/2 tsp1/2 tsp sumac
- 2 tbsp2 tbsp parsley
- 22 lemon wedge
- pinch of salt
