Delicious Lebanese beef pockets the entire family will love!
250g of 25% fat beef mince
1 red onion, grated
4 garlic clove, grated
2 tablespoons of tomato paste
1 teaspoon of cumin
1 teaspoon of smoked paprika
Half a teaspoon of ground cinnamon
Half a teaspoon of ground coriander or mixed spice
Salt and pepper
Handful chopped/dried parsley
200g mozzarella cheese
1 cup of full fat Greek yoghurt
1 and 1 3/4 cups of self-raising flour
In a bowl, add the beef mince, 1 grated red onion, 4 grated garlic cloves, 2 tablespoons of tomato paste, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, half a teaspoon of ground cinnamon, half a teaspoon of ground coriander, salt and pepper, one handful of fresh or one teaspoon of dried parsley and salt and pepper and mix to combine.
In a separate bowl add 1 cup of Greek yoghurt and 1 and 3/4 cups of self-raising flour with a pinch of salt and mix with your hands to create a dough. The dough should not stick to your hands but should also not be too dry that it seperates.
Using your hands, roll the dough into a sausage shape and divide into 8 small balls about the size of an egg.
Sprinkle some flour onto the surface you’re using then using a rolling pin or a similar shape, roll each piece of dough into long, thin ovals (a pitta bread shape).
Place a tablespoon of the meat mix onto each piece of dough.
Slice up your mozzarella cheese into 16 thin slices, layer 2 pieces on top of the meat on each piece of dough.
Fold over each piece of dough to close it, sprinkle some smoked paprika on top and place them in a frying pan with some oil. Fry on each side on low for 5 minutes and serve with salad.
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