Markook with Spiced Lamb Filling

Ingredients

• For the Markook: For the Markook:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (235ml) warm water 1 cup (235ml) warm water
• 1 tablespoon olive oil 1 tablespoon olive oil
• For the Spiced Lamb Filling: For the Spiced Lamb Filling:
• 1 pound (450g) ground lamb 1 pound (450g) ground lamb
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 tablespoons olive oil 2 tablespoons olive oil

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 10g
• Carbohydrates (total, sugars): 28g, 2g
• Protein: 22g
• Fiber: 2g
• Salt: 1.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the Markook. Gradually add the warm water and olive oil, mixing until a soft dough forms. Knead the dough for about 5 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. 2.
   In the meantime, prepare the spiced lamb filling. Heat olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing until translucent and fragrant.
3. 3.
   Add the ground lamb to the skillet and cook until browned, breaking it up with a spoon. Stir in the ground cumin, ground coriander, ground cinnamon, salt, and black pepper. Cook for an additional 5 minutes until the lamb is cooked through and the spices are well incorporated. Remove from heat and set aside.
4. 4.
   Divide the rested dough into 4 equal portions. On a lightly floured surface, roll out each portion into a thin circle, about 10 inches in diameter.
5. 5.
   Heat a large griddle or non-stick skillet over medium-high heat. Cook each Markook bread for about 1-2 minutes on each side until lightly browned and cooked through. Repeat with the remaining dough portions.
6. 6.
   To assemble, place a spoonful of the spiced lamb filling in the center of each Markook bread. Roll the bread tightly around the filling, tucking in the sides as you go.
7. 7.
   Serve the Markook with Spiced Lamb warm and enjoy!

Treat your ingredients with care...

• Ground Lamb — Make sure to use lean ground lamb for a healthier option. If desired, you can substitute ground beef or chicken for the lamb.
• Markook Bread — Rolling the dough thin is key to achieving the desired texture. Dusting the surface with flour will prevent sticking.

Tips & Tricks

• For added flavor, you can sprinkle some chopped fresh parsley or mint over the spiced lamb filling before rolling.
• If you prefer a spicier filling, add a pinch of cayenne pepper or red pepper flakes to the lamb mixture.
• Serve the Markook with a side of tangy yogurt sauce or a refreshing cucumber and tomato salad for a complete meal.

Serving advice

Serve the Markook with Spiced Lamb as a main course, accompanied by a fresh salad or your favorite Middle Eastern side dishes. It can also be enjoyed as a delicious appetizer or snack.

Presentation advice

To enhance the presentation, you can garnish the dish with a sprinkle of sumac or a drizzle of olive oil. Serve the Markook rolls on a platter, arranged neatly, to showcase their beautiful flaky texture.