Ulkoy with a Twist

Ingredients

This adapted version of Ulkoy introduces a new filling made with spiced ground lamb, onions, and herbs. The traditional Ulkoy typically features a filling of cheese or vegetables. By incorporating the rich flavors of lamb, we add a new dimension to the dish, making it even more satisfying and flavorful. We alse have the original recipe for Ulkoy, so you can check it out.

• 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 baking powder 1 teaspoon baking powder
• 1 cup (240ml) warm water 1 cup (240ml) warm water
• 2 tablespoons olive oil 2 tablespoons olive oil
• For the filling: For the filling:
• 300g ground lamb 300g ground 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 fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• For cooking: For cooking:
• Olive oil for frying Olive oil for frying

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 22g, 7g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 22g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, salt, and baking powder. 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 with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the ground lamb to the skillet and cook until browned, breaking it up with a spoon. Stir in the cumin, paprika, coriander, salt, and pepper. Cook for an additional 2-3 minutes until the lamb is fully cooked and the spices are fragrant.
4. 4.
   Remove the skillet from heat and stir in the chopped parsley. Set aside to cool.
5. 5.
   Divide the dough into small balls, about the size of a golf ball. Roll out each ball into a thin circle.
6. 6.
   Place a spoonful of the lamb filling onto one half of the dough circle, leaving a small border around the edges. Fold the other half of the dough over the filling and press the edges firmly to seal.
7. 7.
   Heat olive oil in a large skillet over medium heat. Fry the stuffed flatbreads until golden brown and crispy on both sides, about 2-3 minutes per side. Repeat with the remaining flatbreads.
8. 8.
   Serve the Ulkoy warm, either as a main dish or as a delightful appetizer.

Treat your ingredients with care...

• Ground lamb — Make sure to use lean ground lamb for a healthier option. If you prefer a milder flavor, you can substitute ground beef or chicken.
• Fresh parsley — For a burst of freshness, use fresh parsley instead of dried. It adds a vibrant flavor to the filling.

Tips & Tricks

• To save time, you can prepare the dough in advance and refrigerate it overnight. Just make sure to bring it to room temperature before rolling it out.
• Experiment with different fillings such as feta cheese, spinach, or roasted vegetables to create your own unique Ulkoy variations.
• Serve the Ulkoy with a side of tangy yogurt or a refreshing cucumber and tomato salad for a complete meal.

Serving advice

Serve the Ulkoy warm as a main dish accompanied by a fresh salad or as an appetizer for a Turkish-inspired feast. Garnish with a sprinkle of fresh parsley for an extra touch of color.

Presentation advice

Arrange the Ulkoy on a platter, showcasing their golden-brown crust. Serve them whole or sliced into halves, allowing the delicious filling to peek through. Add a drizzle of olive oil and a sprinkle of paprika for an attractive finishing touch.