Beef Flatbread with Yogurt Sauce

 

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Flatbread: 2/3 ounces wet yeast. 5 cups warm water. 3 pounds 6 ounces flour.

1 tablespoon plus 1 teaspoon salt. Zatar: 1/2 cup minced shallots. 1/4 cup sumac. Beef flatbread tacos with cucumber and yogurt sauce.. recipe. Learn how to cook great Beef flatbread tacos with cucumber and yogurt sauce… Crecipe.com deliver fine selection of quality Beef flatbread tacos with cucumber and yogurt sauce.. recipes equipped with ratings, reviews and mixing tips.

How to make flatbread step by step. Place Greek yoghurt in a mixing bowl and give it a stir. Add in 1 cup of flour and stir to combine. Gradually add in more flour until the dough starts to form into a ball. Tip the dough onto a well-floured surface and knead with your hands for a minute or two.

For yogurt sauce: In a small bowl stir together yogurt, remaining parsley, 1/2 teaspoon lemon zest, 2 tablespoons lemon juice, and 1/4 teaspoon each salt and black pepper. Serve skewers with yogurt sauce and, if desired, over lavash. Drizzle with. RETURNskillet with mushrooms and sauce to heat; stir in reserved browned beef and any juices.

When heated through, turn off heat under pan and add yogurt and dill, stirring until well blended. Taste and add additional salt and pepper if needed. Serve over.

Yogurt sauce is great cheap trick for livening up a bunch of leftovers—from yesterday’s grain salad to the weekend’s fritatta—or even whatever wilty, seen-better-days veggies that happen to be. Beef Carpaccio with Mustard and Black Pepper L’Antro dell’Alchimista. Dijon mustard, milk, low fat yogurt, sea salt flakes, dill, beef. Add beef broth, worcestershire sauce, and greek yogurt, stir. Add the amount of flour to reach your desired thickness, stir.

Add meat to pan, stir. Serve over egg noodles. Flatbread Ground Beef Tacos With Greek Yogurt Sauce. O.k., It reminds me of the beef shawarmas I adored in my childhood growing up in Dhahran because of the flatbread being similar to the Arab bread and even the crunch of the cucumbers mirroring whatever pickled ingredient was included in the shawarmas.

But it also reminds me of sloppy joes. Place 1/4 of beef mixture on flatbread and top with 1/4 of sauce mixture. Fold and garnish with additional jalapeno and cilantro,if desired.

I didn’t weigh this recipe for nutritional purposes. If you need more accurate serving information, place beef and sauce separately on food scale to get weight in.

List of related literature:

In an 8-by-8-by2 74-inch baking dish, make a layer of one-third of the sauce (about 1 cup) and one-half each of the lasagne, ricotta cheese, Mozzarella cheese, and tempeh.

“The Book of Tempeh” by William Shurtleff, Akiko Aoyagi
from The Book of Tempeh
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Chop the meat fine; add 1 Tbs. of grated parmesan cheese, one egg, a dash of nutmeg, a dash of grated lemon peel, and 1 Tbs. of butter, cold.

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Transfer the mixture to a mixing bowl and add the Pecorino cheese, parsley and sun-dried tomatoes.

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Substitute 3 ounces crumbled goat cheese (³∕ cup) for Parmesan, omit basil, and add 3 tablespoons minced fresh parsley, 1¹∕ teaspoons minced fresh oregano, and 3 tablespoons chopped black olives to bread­crumb mixture in step 2.

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Preheat the oven to 350°F. Combine the semolina, cottage cheese, honey, and egg, stirring thoroughly.

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Add the egg, butter, Parmigiano-Reggiano, 1 cup/115 g of the flour, and salt and stir together gently with a fork,

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Drizzle with 3 tablespoons bechamel and sprinkle with 2 tablespoons cheese.

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Some old recipes omit yogurt altogether and substitute onions lightly browned in butter.

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Mix the cooked onions and garlic with the cheeses, the assortment of raw vegetables, olives and tomatoes, and the fresh herbs.

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To make the herbed yogurt sauce: In a small bowl, stir together the yogurt, lemon juice, garlic, herbs, and 1/2 tsp salt.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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27 comments

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  • This is a great recipe for “Lebanese style bread” or khubz but this isn’t Lebanese mountain bread. Mountain bread is distinct from their regular flatbreads it’s paper thin, semi transparent and has a very rough texture.

  • I’m new to your videos. Where are you from? Is there a background into the way you speak? The way the tone of your voice elevates and lowers is very odd to me. Not trying to sound rude or anything. It just makes it hard for me to keep listening lol. Just asking though. Nice vid.

  • Wow, looks amazing i lives Turkish food, I will definitely try this, thanks for sharing Sending you my full support, hope you can do the same for me. Let’s stay connected friend. ����������

  • Best Iskender kebab are in Izmir. We had restaurant near our apartment in Midhatpasa. Best Iskender kebab there. Waiter used bring the garlic oil sauce boiling in pan and pour it over fresh. Wow it was awesome. Best ingol kofte there as well.

  • You are an inspiration. And you have inspired a lot of people from around the world, to share amazing food recipes. http://www.youtube.com/FLFoodLoverz believe that food actually brings people together. Stay blessed.

  • This is not authentic. They actually stretch it over a large breast. In the mountain villages the early devoloper in the village gets called the bread maker.
    The man with the GF with the biggest boobs. Eats the best ��.
    True story…

  • Love it! I am Turkish so was happy to see you making this. I made Basbusa at wknd, was amazing, I added thick cream on top too. Can you please make Lokma next, or Tulumbra, pleeease!:-)

  • And what we’ll do is go ahead and what we’ll do is go ahead and what we’ll do is go ahead.

    I’d like to learn some of this but by Christ you need to stop with the same vocal pattern, over and over again.

  • I made this. It is beautiful. The Lebanese must be so smug when they think of their neighbours eating boring pittas. BTW, don’t skip the part about leaving it in the fridge overnight. I did on my 1st attempt and it turned out like a chapati /pitta Cross type thing.

  • A local mid-eastern market/bakery makes this bread among several others. It’s a favorite. Now I have to go gluten free. I hope this recipe will work to some degree with a gluten free all purpose flour. And it needs the gluten.

  • Way way too complicated. I can make Navajo fry bread, which is similar to this, in 5 minutes. Your bread looks, and I’m sure tastes, good, but this recipe is way too complicated for my tastes.

  • “bread”
    this is a salty pancake
    in the production of real bread the baker wants the dough to pre-digest the flour to make it easily digestible
    please knead the dough long enough to get rid of the lumps, to give the yeast a chance to get close to the raw flour
    this cook just uses the yeast to raise the bread… this is considered really shitty fast-food of the worst quality in a bread culture like mine
    this seems not to be a main source of food but more of a addition to a soup for dipping purpose

    this is not bread this is a waste of resources!

  • Is this guy deliberately using an annoying voice / delivery…?? It seems so fake.. and beyond irritating…is it in an “in joke” I’m not aware of?

  • Is it similar to Indian Naan flat bread?
    Also Norwegian Lefsé is my favorite flat bread… probably because my grandmother was Norwegian & my family makes it at Christmas lol

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  • The folding technique is very interesting, somewhat like Indian parathas. What stuffing can you put inside there between the folds? So it’d be kinda stuffed mini-bread.

  • Follow your channel and really like it,got inspired and opened a channel only entertainment for women,indian house stories,very normal life with fun and masti pls watch and let me know how is it?

  • I made this, and it was wonderful. I made a triple batch to freeze, and
    I’m having an issue with them being tough. Is there an alteration to the recipe that will help them stay tender after freezing? A little more oil?..

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  • During lockdown GOD let us see a lot of things in life..bake own bread, home cooked food for the family & have more time with our families instead of running up down to earn more n spend more outside..so better spend less n earn less all home made n some even grow own veges n started own organic garden..������

  • I really should say wow, you are super I can’t imagine making of pav is so easy before watching your video, I join you my friend please join me back and stay connected

  • We used gluten free flour and unfortunately the dough did not puff up like the recipe with regular flour
    It is rather flat. Also, this recipe could use more salt and oil.

  • this is actually called saj bread, we use it for making saj manakish mostly(the saj is the grill he was talking about, its basically an inverted wok), but you can use it for making anything really, my mom likes to make pizzas with it actually, Great work chef john!

  • I live alone and I was wondering how long would the dough keep in the fridge? I’d like to make one or 2 a day so they’re really fresh.

  • Amazing!! I’ve learned so much about cooking in such a different way on your channel. Freezing the chopped beef mixture and then slicing it thin is new to me. Great recipe!! Thank you!

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  • Yogurt is TURKISH not greek. Stop stealing credits from turkish cuisine. Baklava, cacık, musakka, kebap, unfiltered coffee and yogurt (and so many others)… All of these belong to turkish cuisine and culture. Learn how to respect for god sakes!