A crispy flatbread stuffed with a juicy lamb filling spiced with cumin and garlic, fried to a perfect golden brown. A Uyghur street food classic with a satisfying crunch.
Ingredients
- 1 piece Fried bread dough
- 400 g Ground lamb shoulder
- 1 piece Yellow onion
- 2 cloves Garlic
- 1 tbsp Cumin seeds
- 1 tsp Ground cumin
- 1 tsp Chili flakes
- 1 tbsp Soy sauce
- to taste Black pepper
- 2 tbsp Water
- 500 ml Vegetable oil
- 1 bunch Fresh cilantro
- 300 g Wheat flour
- 150 ml Warm water
- 1 pinch Salt
Method
- Finely mince the onion and garlic. In a bowl, combine the ground meat, onion, garlic, ground cumin, cumin seeds, chili, soy sauce, pepper, and a little water. Mix vigorously until the filling is uniform and slightly sticky.
- Divide the dough into equal portions. On a floured work surface, roll out each dough ball into a thin disk.
- Place a portion of lamb filling in the center of each dough disk. Fold the edges of the dough toward the center to completely enclose the filling, then pinch firmly to seal.
- Gently flatten the package with your fingers or a rolling pin to form a flatbread, taking care not to pierce the dough.
- Heat the vegetable oil in a deep skillet until a small piece of dough sizzles on the surface.
- Carefully place the stuffed breads into the hot oil. Fry until the bottom side is golden and crispy.
- Carefully flip the breads and continue cooking until the other side is also golden and the meat is cooked through.
- Drain the fried breads on paper towels to remove excess oil.
- Chop the fresh cilantro. Cut the fried breads into quarters and sprinkle with the chopped cilantro before serving hot.
Nutrition
Per serving
- Energy
- 729.1 kcal
- Protein
- 28.73 g
- Carbohydrate
- 69.96 g
- Fat
- 37.08 g
- Fibre
- 4.09 g
- Calcium
- 57.34 mg
- Iron
- 3.43 mg
- Magnesium
- 39.67 mg
