Directions

Heat oil over medium heat in a skillet; add onions. Cook, stirring occasionally, until they start to brown, about 10 minutes. Remove onions from the pan; set aside.
Add meat to the pan; cook until browned, stirring every couple of minutes, for about 10 minutes.
Return the onions to the pan. Add salt, garlic, paprika, cumin, and nutmeg. Turn heat to low; cook for 10 minutes. Set aside.

Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with Gefen Parchment Paper; set aside.
Roll out a malawach round to thin it slightly. Cut round into four to six wedges. Place on prepared baking sheet. Brush with oil. Repeat with remaining dough.
Bake for 18–20 minutes, until the dough starts to turn golden and crisp.

Spread hummus over the surface of a flatbread; top with meat mixture. Slice; serve warm.

Tips:

You can bake additional malawach dough wedges and enjoy them as crackers, perfect for dipping.

Variations:

Instead of malawach dough, you can use pizza dough. Roll dough into three rounds. Bake at 450 degrees Fahrenheit for 18–20 minutes. Cut into wedges; add hummus and meat mixture.

Notes:

Flatbreads can be baked ahead of time and frozen. Meat mixture can be made a day or two ahead of time and reheated before assembling. Flatbreads should be assembled just before serving

Description:

Reproduced from Real Life Kosher Cooking by Miriam Pascal with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.

Steak and Hummus Flatbreads

Name: Steak and Hummus Flatbreads
Cook time: 40 min
Total time: 40 min
Yield: 10
Ingredients: 1/4 cup oil; 2 onions, finely diced; 1 – 1 and 1/2 pounds pepper steak, thinly sliced; 1 and 1/2 teaspoons Haddar Kosher Salt; 1 teaspoon garlic powder; 1 teaspoon paprika; 1 teaspoon Pereg Cumin; 1/2 teaspoon nutmeg; 4 Ta’amti Malawach dough rounds; 1–2 tablespoons Bartenura Olive Oil; 10 ounces Sabra Classic Hummus

Miriam (Pascal) Cohen

ArtScroll

Recipe Description:

I was first introduced to “hummus v’basar” (a plate of hummus topped with spiced ground beef) by my sister Sarah. I instantly decided to take it up a notch by using steak instead, and serving it on a crispy flatbread. Yield 10-12 appetizer servings; 4-6 main dish servings

Ingredients

Steak Mixture

1/4 cup oil
2 onions, finely diced
1 – 1 and 1/2 pounds pepper steak, thinly sliced
1 and 1/2 teaspoons Haddar Kosher Salt
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon Pereg Cumin
1/2 teaspoon nutmeg

Flatbreads

4 Ta’amti Malawach dough rounds
1–2 tablespoons Bartenura Olive Oil

For Serving

10 ounces Sabra Classic Hummus

Directions

Step 1 - Prepare the Steak

Heat oil over medium heat in a skillet; add onions. Cook, stirring occasionally, until they start to brown, about 10 minutes. Remove onions from the pan; set aside.
Add meat to the pan; cook until browned, stirring every couple of minutes, for about 10 minutes.
Return the onions to the pan. Add salt, garlic, paprika, cumin, and nutmeg. Turn heat to low; cook for 10 minutes. Set aside.

Step 2 - Prepare the Flatbreads

Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with Gefen Parchment Paper; set aside.
Roll out a malawach round to thin it slightly. Cut round into four to six wedges. Place on prepared baking sheet. Brush with oil. Repeat with remaining dough.
Bake for 18–20 minutes, until the dough starts to turn golden and crisp.

Step 3 - To Serve

Spread hummus over the surface of a flatbread; top with meat mixture. Slice; serve warm.

Courses

Popular

Popular Sources

Occasions

Everyday

Community

Cooking Shows

Kitchen Academy

Family & Kids

Travel & Trends

Challenges and Competitions

Cooking & Hosting

Home & Lifestyle

Torah & Halacha

Steak and Hummus Flatbreads

Directions

Prepare the Steak

Prepare the Flatbreads

To Serve

Acknowledgement

Suggested Recipes

Explore

Tell Us How It Went: Share Your Experience

0 Comments

Your comment will be posted in a moment...