Turkish Stuffed Flatbreads
Course: Sandwiches & BurgersCuisine: MediterraneanDifficulty: Easy
Servings
8
servingsPrep time
5
minutesCooking time
30
minutesCalories
195
kcalTotal Carbs
3
gramsNet carbs
1
gramFat
12
gramsProtein
20
gramsThis is a recipe that I modified from Milk Street Magazine (July/August 2020). It has a wonderful Mediterranean flavor that will remind you a bit of gyros, but without being overpoweringly seasoned. This can be served on the low carb tortilla or flatbread of your choice. I also suggest serving this with tzatziki — the cucumber, dill and Greek yogurt really compliment the cumin in the meat.
Ingredients
1 lb lean ground beef 90% lean (450g-500g)
2.5 tsp ground cumin
1 tsp sea salt
1/2 tsp coarsely ground black pepper
3 TB tomato paste (50g)
1/2 cup water (120 mL)
1 package chopped frozen spinach, thawed (10 oz or 284g)
6 oz crumbled feta (170g)
Directions
- Add beef, cumin, salt, pepper, tomato paste and water to a 12 inch skillet. Cook over medium heat, stirring occasionally until beef is no longer pink.
- Add the spinach and continue to cook, stirring occasionally, until the pan is more or less dry.
- Transfer the contents to a mixing bowl and allow to cool for 10 minutes before stirring in the feta.
- At this point, you can serve this up however you’d like. You can use the keto flatbread or tortilla of your choice (see notes below). You can cook the stuffed flatbread in a Dash Mini Pocket Sandwich Maker, an air fryer, convection oven, panini maker, or on the stove top in some oil.
Recipe Video
Notes
- Macros are based on a serving size of roughly 4 oz / 115g (or 1/2 cup) and do not include the tortilla or flat bread.
- If you use my tortilla recipe as your flatbread, do not include the taco seasoning or corn extract. In the video, I also use a 10″ Carb Balance tortilla from Mission. To calculate total macros, you will need to add the macros from whatever tortilla/flatbread you use to the macros listed at the top of this recipe. My tortilla would add 1g net carbs per tortilla; a 10″ Carb Balance tortilla would add 5g net carbs.
Good one! I also modify or adapt various Milk Street recipes.
My question is: How would I do this in a convection oven? We have a convection feature in our newly installed oven but I have not yet used it. Do you have any advice for that?
I would spritz them with the oil of your choice (I use avocado oil), then bake them in a convection oven at 400F. I’d probably put them on a cookie sheet with a wire rack so that the air get to the bottom side. I haven’t done it this way, but I’d say that you should check on them at 4 minutes. Possibly spritz them again and rotate the tray 180 degrees and give them another 4 minutes. Ovens vary, so keep an eye on them and you may decide to adjust the temp/time after your first trial run.
ABSOLUTELY GREAT RECIPE with endless possibilities đź‘Ś
https://www.google.com/url?sa=t&source=web&rct=j&url=https://m.youtube.com/watch%3Fv%3DBoJbo0pVl94&ved=2ahUKEwiIvcS3yuTrAhU-hXIEHaeuAagQFjACegQIERAQ&usg=AOvVaw1frQ38I5PbHTokGy5OH1i3
OMG so good!!!
I made these over the weekend and they were great. I used the air fryer method. Im going to try
to change it to a chimichanga version next time.
Made these with ground lamb and your tz sauce. Magnificent! Thankyou.
I would recommend sometime trying this with herbs de provence instead of cumin. Delicious!
going to try this…with lamb. and wrap in vine leaves: keto dolmades!