Turkish Spicy Meat-Filled Flatbread

Name: Turkish Spicy Meat-Filled Flatbread
Yield: makes 4 flatbreads
Ingredients: 1/2 teaspoon active dry yeast; 1/2 cup warm water (105° to 115°F); 1 3/4 cups all-purpose flour, plus more for kneading; 1/4 teaspoon kosher salt; 1 tablespoon olive oil; 2 tablespoons olive oil, plus more for sautéing; 1 yellow onion, finely chopped; 1 small unpeeled globe eggplant, cut into small dice; 1/2 teaspoon kosher salt, plus more for sprinkling; 1/2 pound lean ground lamb; 2 tablespoons pomegranate molasses; 1 large tomato, peeled and diced; 1/4 teaspoon ground allspice; 1/2 teaspoon ground cinnamon; 1/4 teaspoon freshly ground black pepper; 2 tablespoons pine nuts, toasted; 1 tablespoon freshly squeezed lemon juice, or as needed

January 24, 2012

These stuffed flatbreads are shaped much like meat-filled galettes. Lamb is the meat of choice in many Mediterranean cuisines, and here it is combined with other key ingredients of the region—eggplant and pomegranate—along with the warm aromatics often used in Turkish cuisine.

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