Lebanese Stuffed Flatbread

Ingredients

While the original Sha balep from Kazakh cuisine is a meat-filled flatbread, the Lebanese Stuffed Flatbread focuses on vegetarian fillings such as cheese, herbs, and vegetables. Additionally, the spices used in the Lebanese version are distinctively Middle Eastern, giving it a unique flavor profile. We alse have the original recipe for Sha balep, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon instant yeast 1 teaspoon instant yeast
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1 cup (100g) crumbled feta cheese 1 cup (100g) crumbled feta cheese
• 1/2 cup (75g) diced tomatoes 1/2 cup (75g) diced tomatoes
• 1/4 cup (30g) chopped fresh parsley 1/4 cup (30g) chopped fresh parsley
• 1/4 cup (30g) chopped fresh mint 1/4 cup (30g) chopped fresh mint
• 1/4 cup (30g) chopped red onion 1/4 cup (30g) chopped red onion
• 1/4 teaspoon ground cumin 1/4 teaspoon ground cumin
• 1/4 teaspoon ground sumac 1/4 teaspoon ground sumac
• 1/4 teaspoon paprika 1/4 teaspoon paprika
• Pinch of salt and pepper Pinch of salt and pepper

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 12g (7g saturated)
• Carbohydrates: 40g (3g sugars)
• Protein: 12g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.
2. 2.
   Add the olive oil and warm water to the dry ingredients. Mix until a dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
5. 5.
   Preheat the oven to 220°C (425°F).
6. 6.
   In a separate bowl, combine the crumbled feta cheese, diced tomatoes, chopped parsley, chopped mint, chopped red onion, ground cumin, ground sumac, paprika, salt, and pepper. Mix well.
7. 7.
   Punch down the risen dough and divide it into 4 equal portions.
8. 8.
   Roll out each portion into a thin circle or oval shape.
9. 9.
   Spread a generous amount of the cheese and vegetable mixture onto one half of each dough circle, leaving a small border around the edges.
10. 10.
    Fold the other half of the dough over the filling and press the edges firmly to seal.
11. 11.
    Place the stuffed flatbreads on a baking sheet and bake for 12-15 minutes, or until golden and crispy.
12. 12.
    Remove from the oven and let them cool for a few minutes before serving.

Treat your ingredients with care...

• Feta cheese — Use a good quality feta cheese for the best flavor and texture. If desired, you can substitute it with a similar crumbly cheese like goat cheese or halloumi.
• Sumac — Sumac is a tangy spice commonly used in Middle Eastern cuisine. It adds a unique citrusy flavor to the filling. If you can't find sumac, you can substitute it with a combination of lemon zest and a pinch of salt.

Tips & Tricks

• For a more authentic Lebanese flavor, sprinkle za'atar spice blend on top of the stuffed flatbreads before baking.
• Experiment with different fillings such as olives, roasted red peppers, or spinach to customize the flavors.
• Serve the Lebanese Stuffed Flatbread with a side of labneh (strained yogurt) or hummus for a complete Middle Eastern experience.
• If you prefer a softer texture, brush the baked flatbreads with olive oil or melted butter immediately after removing them from the oven.
• Leftover flatbreads can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a toaster oven or oven to regain their crispiness.

Serving advice

Serve the Lebanese Stuffed Flatbread warm as a main dish for breakfast, lunch, or dinner. Cut it into wedges or squares for easy sharing. It can also be enjoyed as a snack or appetizer.

Presentation advice

Arrange the stuffed flatbreads on a platter and garnish with fresh herbs such as parsley or mint. Serve them alongside a bowl of labneh or hummus for dipping. The vibrant colors of the filling will make the dish visually appealing.