Gower-inspired Stuffed Markook Bread

Ingredients

In this Gower-inspired version of Markook, we incorporate locally sourced ingredients and flavors that are characteristic of Gower cuisine. The stuffing is adapted to include ingredients commonly found in Gower, while still maintaining the essence of the original Arab dish. The cooking technique remains true to the traditional method of toasting the bread, ensuring a crispy exterior and a soft interior. We alse have the original recipe for Markook, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (235ml) warm water 1 cup (235ml) warm water
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 cup (150g) mushrooms, sliced 1 cup (150g) mushrooms, sliced
• 1 cup (150g) spinach, chopped 1 cup (150g) spinach, chopped
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 8g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Gradually add warm water while kneading until a smooth dough forms. Let the dough rest for 30 minutes.
2. 2.
   In a skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sauté until translucent.
3. 3.
   Add the sliced mushrooms and cook until they release their moisture and start to brown.
4. 4.
   Stir in the chopped spinach and cook until wilted. Season with paprika, cumin, salt, and pepper. Remove from heat and let the stuffing cool.
5. 5.
   Divide the dough into small balls and roll each ball into a thin circle, similar to a tortilla.
6. 6.
   Place a spoonful of the stuffing mixture onto one half of the rolled dough circle. Fold the other half over the stuffing, pressing the edges to seal.
7. 7.
   Heat a skillet over medium heat and lightly toast each stuffed bread on both sides until golden brown.
8. 8.
   Serve warm and enjoy!

Treat your ingredients with care...

• Mushrooms — Make sure to slice the mushrooms evenly to ensure even cooking.
• Spinach — Thoroughly wash the spinach leaves before chopping to remove any dirt or grit.

Tips & Tricks

• Experiment with different fillings such as roasted vegetables or crumbled feta cheese for added variety.
• For a spicier version, add a pinch of chili flakes to the stuffing mixture.
• Serve the stuffed Markook bread with a side of yogurt or a fresh salad for a complete meal.

Serving advice

Serve the Gower-inspired Stuffed Markook Bread warm as an appetizer or as a main course accompanied by a side salad. It can also be enjoyed as a delicious snack on its own.

Presentation advice

Arrange the stuffed Markook bread on a platter, garnished with fresh herbs such as parsley or cilantro, to add a pop of color. Serve with a side of yogurt or a drizzle of olive oil for an attractive presentation.