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🍽️ Meatball pockets made from flatbread

508 kcal · 30 min · 4 servings

Ingredients

• 200 g flour
• 0.5 tsp salt
• 2 tbsp soft ghee
• flour (for the work surface)
• 1 handful arugula
• 0.5 radicchio
• 0.5 cucumber
• 1 slice toast bread
• 1 shallot
• 1 clove garlic
• 4 tbsp olive oil
• 250 g mixed minced meat
• salt
• cayenne pepper
• ground cumin
• 0.5 tsp lime zest (organic)

Instructions

1. 1. Mix flour, salt, and ghee in a bowl.
2. 2. Add about five tablespoons of water and knead everything into a firm, smooth dough.
3. 3. Add a little more water if the dough seems too dry.
4. 4. Wrap the dough in cling film.
5. 5. Let the dough rest for one hour.
6. 6. Wash the arugula and radicchio thoroughly.
7. 7. Remove any wilted leaves and spin the greens dry.
8. 8. Tear the leafy greens into small, bite-sized pieces.
9. 9. Wash the cucumber.
10. 10. Slice the cucumber into thin rounds.
11. 11. Soak the toast slice in a little water.
12. 12. Squeeze the water out of the toast slice.
13. 13. Peel the shallot and the garlic.
14. 14. Finely chop the shallot and garlic.
15. 15. Heat one tablespoon of oil in a pan.
16. 16. Sauté the chopped vegetables in the oil until translucent.
17. 17. Add the sautéed ingredients to the minced meat.
18. 18. Add the squeezed toast slice to the minced meat.
19. 19. Knead the meat mixture well until everything is combined.
20. 20. Season the mixture with salt, cayenne pepper, cumin, and lime zest.
21. 21. Taste the filling and adjust seasoning if needed.
22. 22. Moisten your hands with a little water.
23. 23. Form small balls from the meat mixture.
24. 24. Heat the remaining oil in a pan.
25. 25. Fry the meatballs on all sides for about ten minutes until golden brown.
26. 26. Divide the dough into four equal parts.
27. 27. Dust your work surface with flour.
28. 28. Roll out each piece of dough as thinly as possible.
29. 29. The dough piece should be about 22 centimeters in diameter.
30. 30. Heat a large non-stick pan without fat over medium heat.
31. 31. Bake the flatbreads for one to two minutes per side.
32. 32. Press down any rising bubbles in the dough with a damp kitchen towel.
33. 33. Top the hot flatbread immediately with a few halved meatballs.
34. 34. Add some prepared salad and cucumber slices on top.
35. 35. Fold the flatbread into a pocket.
36. 36. Serve the pockets immediately.
37. 37. Serve the snack with a sour cream dip, for example.
38. 38. Add a mixed salad on the side.

Nutrition per serving

• kcal: 508
• Protein: 19 g · Fett/Fat: 29 g · Carbs: 44 g