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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Iraqi

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sift flour into a large mixing bowl and warm in a low oven. | 2. Dissolve yeast in 1/4 cup warm water, and stir in the remaining water and sugar and salt. | 3. Remove about 2 cups flour from bowl and keep aside. | 4. Make a well and pour the yeast mixture into the center and blend in a little of the flour to thicken the liquid. | 5. Cover with a cloth and leave until frothy. | 6. Stir in the rest of the flour in a bowl to make a soft dough, adding oil gradually. | 7. Beat by hand for 10 minutes. | 8. Turn onto a flour dusted board and knead until smooth and elastic, using just enough flour from the reserved flour to stop the dough sticking. | 9. Shape into a ball. | 10. Oil bowl, put dough in and turn over to oil top. | 11. Cover the top of the bowl with plastic wrap and leave in a warm spot until doubled in bulk- about 1 hour. | 12. Meanwhile make the topping. | 13. Gently fry the onion inoil until transparent, add garlic and increase heat. | 14. Add lamb and stir over high heat until juices evaporate and meat starts to brown. | 15. Add the remaining topping ingredients, cover and simmer over gentle heat for 30 minutes, removing the lid towards the end of coking so that the excess moisture can evaporate. | 16. The mixture should be thick. | 17. Allow to cool. | 18. Punch down the dough and turn onto a floured board. | 19. Knead for a couple of minutes and then divide into 24 equal portions shaping each into a ball. | 20. Roll out each ball to a 12 cm round and place on greased baking sheets. | 21. spread a generous tablespoon of topping on each and bake at 220 deg C/425F for 12-15 minutes until cooked. | 22. Serve hot or cold. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
plain flour	5 -6	cups		-	-	-	-
active yeast	1	envelope		-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0
sugar	2	teaspoons		36.708	9.1816	0.0	0.0
salt	2	teaspoons		-	-	-	-
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
onion	1		chopped	60.0	14.01	1.65	0.15
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
garlic	2	cloves	chopped	8.94	1.9836	0.3816	0.03
lamb	500		ground	605556.0	0.0	38283.84	48966.12
tomato	1 1/2	cups	chopped peeled	62.1	13.77	3.24	0.54
zucchini	1 1/2	cups	grated	31.62	5.7846	2.2506	0.5952
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
thyme	1/2	teaspoon	dried	0.40399999999999997	0.0978	0.0222	0.0067
chili	1		seeded chopped	-	-	-	-
salt				-	-	-	-
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.