Cooking Tuesday: Egyptian Stuffed Flatbread

So, despite my initial idea that I had done quite a few of these recipe posts, turns out I only actually did two. Go figure. I thought I had at least three. Oh well. This is one of my go-to "we're hungry, it's a weeknight, hurry up!" recipes.

Egyptian Stuffed Flatbread

I have no idea if this is authentically Egyptian, but frankly, I don't care. It's good. Serves two as a meal, or 4 as a starter. Goes great with soups.

DO THIS FIRST

--Your Oven

Preheat it as high as it will go. Seriously.

--Prep Your Bits:

It just sounds so rude! Nah, basically, all this step involves is taking whatever bits you're using (chicken, lamb, pork, etc) and chopping it up into bite-sized pieces. Admittedly, if you don't have any leftovers, you can just buy a couple of thigh fillets, cook them on a grill and chop them up. But the idea here is to use what you already have in the fridge. Though not pizza. Anyway, chop the bits and put them in a mixing bowl.

--Start Your Mixture

You know that bowl with the bits in it? Crack in the two eggs, and dump in your spices. Zest your lemon, chop the zest up fine, and throw it into the bowl as well. Squeeze on half of the lemon over the bowl. Slice up your spring onions and put about 3/4 of them into the bowl too (keep a few aside for later). Pinch of salt, bit of pepper, into bowl. Mix the whole shebang together, making sure all your bits are coated and the eggs get beaten. You could beat the eggs before, but that's another step and another bowl to wash.

--Flatbreads

Get out your baking trays. This bit is done easiest with spray olive oil. Spray the inside of one tray and lay your flatbread in it. I use two if they're big, three or four if they're small. You're going to be folding them over like a quesadilla, so just put your filling onto one half. Smooth it out with your spoon, so it's level. Keep it clear of the edges, or it'll run out. Now spray the bottom of the second tray with your oil, fold the flatbreads over, and put the second tray on top, so it holds them down. This also means both sides will get crispy.

NOW THE ACTUAL COOKING (sort of)

Put the trays into the oven for 8 minutes.

WHILE THIS IS HAPPENING (I love dramatic headings)

Get a big plate. In the middle, dollop your yogurt. Grab a handful of mint leaves and tear them up over the yogurt.

Wait a bit. A small bit. Until the 8 minutes is up. I don't know, maybe sing a little song or something.

Ding! Flatbreads are done. Take them out of the oven (the top layer should make noise when you tap it with a fork. Seriously) and lay them out on your cutting board. Slice the flatbreads into triangles (or trapezoids or dodecahedrons) and arrange them in a circle on the plate around the yogurt. Leave one side of the plate free, and dollop on your hommous, making a little well in the middle of the homous and pouring on some olive oil.

Scatter over your leftover spring onions and a little bit more sumac, cumin and zahtar (don't go mad, though).

And that's it! Mine usually ends up looking something like this:

*Disclaimer: original recipe from JAMIE'S AMERICA by Jamie Oliver. I do not claim to own this recipe, I just make it a lot. Dude, why would I claim this is mine? I don't want to get sued.