Turkish · Dinner
Turkish Stuffed Flatbread (Keto)
Ground lamb spiced with cumin, paprika and sumac is folded inside a thin almond-flour flatbread and pan-fried until the crust crisps and the filling turns juicy. Sliced tomato, onion and fresh parsley top it, with a dollop of garlic yogurt alongside for a savoury, low-carb take on Turkish gozleme-style stuffed bread.
$5
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
658Calories
43.2gProtein
48.2gFat
14.1gCarbs
4.2gSugar
5.9gFiber
712mgSodium
344mgChol
13.8gSat Fat
751mgPotassium
237mgCalcium
5.1mgIron
2.4mcgVitamin B12
8.2mgVitamin C
low-carb
gluten-free
high-fiber
protein-rich
keto
Instructions
1
Prep
Whisk almond flour, egg, cream cheese and baking powder until a smooth thick batter forms. Mix ground lamb with onion, garlic, cumin-ground, sumac, smoked paprika, parsley, salt and pepper.
2
Rest
Cover the batter and let sit at room temperature for 10 minutes until hydrated and firm.
3
Build
Spread half the batter into a thin 7-inch round in a cold non-stick pan. Scatter lamb mixture over one half, spread remaining batter over top to seal.
4
Fry
Set the pan over medium heat and cook 5 minutes per side, pressing gently with a spatula, until crust is deep golden and firm and lamb is no longer pink.
5
Plate
Slide flatbread onto a board. Cut in half, arrange tomato and red onion alongside, stir grated garlic and lemon juice into yogurt, serve on the side with extra parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g ground lamb
- 1 1/2 cup150g almond flour
- 22 large eggs
- 2 tbsp28g cream cheese
- 1/4 tsp1/4 tsp baking powder
- 4 tbsp36g onion
- 2 clove2 clove garlic
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp sumac
- 1/2 tsp1/2 tsp smoked paprika
- 2 tbsp2 tbsp parsley, plus extra for topping
- 4 tsp20ml olive oil, for the pan
- 44 thin tomato slices
- 44 thin red onion rings
- 4 tbsp60g plain full-fat yogurt
- 1 clove1 clove garlic
- 1/2 tsp1/2 tsp lemon juice
- salt, to taste
- black pepper, to taste
