Middle Eastern flatbread with stewed meat

Ingredients

• Lamb or beef (500 grams, cut into pieces)

• Onion (1, chopped)

• Garlic (3 - 4 cloves, minced)

• Tomatoes (2 - 3, cut into pieces)

• Potatoes (2 - 3, cut into pieces)

• Carrots (2, cut into pieces)

• Chickpeas (1 can, drained, optional)

• Olive oil (2 tablespoons)

• Salt (1 - 1.5 tablespoons)

• Black pepper powder (1 teaspoon)

• Cumin powder (1 - 2 teaspoons)

• Coriander powder (1 - 2 teaspoons)

• Cinnamon powder (0.5 - 1 teaspoon)

• Turmeric powder (0.5 - 1 teaspoon)

• Broth or water (an appropriate amount)

• All-purpose flour (300 grams)

• Yeast (1.5 - 2 grams)

• Salt (0.5 tablespoon)

• Warm water (180 - 200 milliliters)

• Olive oil (1 tablespoon)

• Tea seasoning: 3- 5g

Instructions

1. Marinate the lamb or beef cubes with salt, black pepper, and 1 tablespoon of olive oil for 15-20 minutes.

2. Heat the remaining olive oil in a saucepan and sauté the onion and garlic until soft and translucent.

3. Add the marinated meat and fry until the surface changes color.

4. Add the chopped tomatoes, potatoes, carrots, and chickpeas (if using) and stir well.

5. Add the cumin powder, tea rubs, coriander powder, cinnamon powder, and turmeric powder and stir to combine the spices.

6. Pour enough stock or water to cover the ingredients, bring to a boil over high heat, then simmer on low heat for 1.5-2 hours, until the meat is tender and the sauce is thick. Add more water as needed to prevent it from drying out.

7. In a large bowl, mix the flour, yeast and salt.

8. Slowly add warm water and olive oil, stirring until a soft dough forms.

9. Transfer the dough to a floured board and knead for 10 - 15 minutes until the dough is smooth and elastic.

10. Place the dough in a bowl coated with olive oil, cover it with a damp cloth, and leave it in a warm place to rise for 1 - 1.5 hours, until the dough doubles in volume.

11. Take out the risen dough, deflate it, divide it into several small doughs, and roll them into pancakes.

12. Preheat the oven to 220 - 250°C, place the rolled pancakes on a baking sheet, and bake in the oven for 8 - 10 minutes, until the surface of the pancakes is golden and puffy.

13. Serve the stewed meat on a plate and serve with freshly baked Middle Eastern flatbreads. You can sprinkle some fresh herbs or chili powder on it as you like.