John Myers
Filled Arabic Flatbread Topped with Sheep Cheese
The perfect filled arabic flatbread topped with sheep cheese recipe with a picture and simple step-by-step instructions.
- 4 Rabid thin flatbreads from the Turkish shop
- 300 gr Minced beef or lamb
- 1 Onion
- 1 Clove of garlic
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Ground cumin
- 0,5 bunch Flat leaf parsley
- 200 gr Sheep cheese
- Oil for frying
- 1 tbsp Black cumin
- Finely chop the onion and garlic and fry in oil, add the minced meat and season with spices. Finely chop half of the half bunch of parsley and add to the fried mince. Put aside.
- Finely crumble the sheep’s cheese, finely chop the remaining parsley and mix in. Add black cumin.
- Now you take a flat cake and open it and tear it in two parts, not pulling it apart completely. ( See photo! )
- Fill with 2-3 tablespoons of mince and sprinkle with 1 tablespoon of sheep cheese. Roll it up and put 1 spoonful of sheep cheese on top again.
- Process all flatbreads like this. Place on a baking sheet and bake at 200 degrees for 10 minutes until the sheep’s cheese slowly begins to melt …
- Fast, tasty snack :)))
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