Armenian Stuffed Flatbread with Spiced Meat - Shamishi

Ingredients

• For the dough: For the dough:
• 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
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 2 tablespoons olive oil 2 tablespoons olive oil
• For the filling: For the filling:
• 1 lb (450g) ground beef or lamb 1 lb (450g) ground beef or lamb
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• 1/2 teaspoon coriander 1/2 teaspoon coriander
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 18g (7g saturated)
• Carbohydrates: 28g (2g sugars)
• Protein: 20g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, sugar, and salt for the dough. Gradually add the warm water and olive oil, and mix until a soft dough forms. Knead the dough for about 5 minutes until smooth and elastic. Cover the bowl with a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.
2. 2.
3. 3.
   In the meantime, prepare the filling. In a skillet, heat some olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent. Add the ground meat and cook until browned. Stir in the paprika, cumin, coriander, salt, and pepper. Cook for another 2-3 minutes, then remove from heat and let it cool.
4. 4.
5. 5.
   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
6. 6.
7. 7.
   Punch down the risen dough and divide it into small balls, about the size of a golf ball. Roll out each ball into a thin circle.
8. 8.
9. 9.
   Place a spoonful of the meat filling in the center of each dough circle. Fold the dough over the filling, sealing the edges by pressing them together. Place the stuffed flatbreads on the prepared baking sheet.
10. 10.
11. 11.
    Bake in the preheated oven for 15-20 minutes, or until the flatbreads are golden brown and cooked through.

Treat your ingredients with care...

• Ground beef or lamb — Make sure to use lean ground meat for a healthier option. You can also mix beef and lamb for a more robust flavor.
• Paprika — Opt for a high-quality sweet or smoked paprika to enhance the taste of the filling.
• Cumin and coriander — Toasting the cumin and coriander seeds before grinding them will intensify their flavors.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the meat filling.
• Serve Shamishi with a side of tzatziki or garlic yogurt sauce for a refreshing contrast.
• Experiment with different fillings such as cheese, spinach, or mushrooms to create variations of this traditional dish.
• If you prefer a softer crust, brush the stuffed flatbreads with melted butter before baking.
• Leftover Shamishi can be reheated in the oven or toaster oven for a quick and delicious snack.

Serving advice

Serve Shamishi warm, either as a main course or as part of a mezze platter. Garnish with fresh herbs like parsley or cilantro for an added burst of freshness.

Presentation advice

Arrange the Shamishi on a platter, showcasing their golden-brown crust. Sprinkle some paprika or sesame seeds on top for an attractive finishing touch.