Ingredients
- Dough:
- 1 package dry active yeast
- 1 cup warm water (110 degrees)
- 2-1/2 cups flour
- 1/2 teaspoon sugar
- 1 teaspoon kosher salt
- 1/4 cup vegetable oil
- Meat Topping:
- 1 lb. ground beef
- 3 tablespoons tomato paste
- 1 tablespoons kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon sweet paprika
- 1 tablespoon dried mint
- 1/2 teaspoon all spice
- 1-1/2 onions chopped
- 2 cloves garlic crushed and finely chopped
- 3 tablespoons finely chopped green pepper
- 1 teaspoon finely chopped jalapeno pepper
- 1/2 cup finely chopped fresh parsley
- 1 (14 oz.) can seedless chopped tomatoes, well drained and rinsed
- Lemon wedge and plain yogurt for garnish
Preparation
Step 1
Dough:
Bloom yeast in warm water for 5 minutes until foam appears. In large bowl sift together the flour, then add sugar and salt, mix with a spatula. Create a well in center and pour in oil and the bloomed yeast. Fold together all ingredients until combined.
Rub hands with a little vegetable oil and knead the dough thoroughly for about 10 minutes, the dough should be smooth and thick. Cover with plastic wrap and let dough proof for 2-1/2 hours. Once risen, punch it down, divide the dough into 13 egg sized balls and roll each by hand. Roll each ball with rolling pin into 7-8” diameter cakes, about 1/8” thick. Preheat oven to 450 degrees.
Meat Topping:
Combine meat, tomato paste, salt, garlic powder, black pepper, paprika, mint and allspice in bowl. In food processor pulse onion and fresh garlic until it has a thick chunky texture, then add meat mixture. Next add bell pepper, jalapeno and parsley to food processor and pulse just until fine, add to meat and onion mixture. Lastly add the tomatoes to the food processor, puree and then add to meat mixture. Mix well by hand or spatula. Let mixture marinate in refrigerator covered for 2 hours. Spread a thin layer of the meat mixture, about 2 ounces on each cake and place on lightly oiled sheet pan. Bake for 15-20 minutes or until meat is cooked through and edges of dough start to brown. To serve, stack the cakes on top of each other in tower. Squeeze a bit of lemon juice on top, followed by a dollop of plain yogurt, roll up like a wrap and eat.