Armenian Stuffed Flatbread with Spiced Meat Filling

Ingredients

• For the dough: For the dough:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 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 pound (450g) ground beef or lamb 1 pound (450g) ground beef or lamb
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat: 22g (Saturated Fat: 7g)
• Carbohydrates: 32g (Sugars: 2g)
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix until a dough forms.
3. 3.
   Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
4. 4.
   In the meantime, prepare the filling. In a skillet, cook the ground meat over medium heat until browned. Add the chopped onion and garlic, and cook until softened.
5. 5.
   Stir in the cumin, paprika, coriander, salt, and pepper. Cook for an additional 2 minutes to allow the flavors to meld together. Remove from heat and stir in the chopped parsley. Let the filling cool.
6. 6.
   Preheat the oven to 400°F (200°C).
7. 7.
   Punch down the risen dough and divide it into 6 equal portions. Roll out each portion into a circle, about 6 inches (15cm) in diameter.
8. 8.
   Place a generous amount of the cooled meat filling in the center of each dough circle. Fold the edges of the dough over the filling, pinching them together to seal.
9. 9.
   Transfer the stuffed flatbreads onto a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the bread is golden brown and cooked through.
10. 10.
    Serve the Shapkat warm, either as a main dish or as a delightful appetizer.

Treat your ingredients with care...

• Ground beef or lamb — Choose lean ground meat for a healthier option. If using lamb, look for grass-fed or organic varieties for a more robust flavor.
• Fresh parsley — Make sure to finely chop the parsley to evenly distribute its fresh herbal taste throughout the filling.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the filling mixture.
• Serve Shapkat with a dollop of plain yogurt or a side of tzatziki sauce for a refreshing contrast to the savory flavors.
• Experiment with different herbs and spices in the filling, such as mint or sumac, to add your own twist to the recipe.
• If you prefer a softer bread texture, brush the tops of the stuffed flatbreads with melted butter before baking.
• Leftover Shapkat can be reheated in the oven or toaster oven for a quick and delicious meal.

Serving advice

Serve Shapkat as a main course accompanied by a fresh salad or pickled vegetables. Alternatively, cut the stuffed flatbreads into smaller portions and serve as an appetizer or party snack.

Presentation advice

Arrange the Shapkat on a platter, garnished with a sprinkle of fresh parsley or a drizzle of olive oil. The golden-brown color of the bread and the visible filling will make for an enticing presentation.