Sourdough Spelt Pides with Veal Filling

My recipe for flat breads with meat filling inspired by Pide- Turkish style flat bread topped with different ingredients.

The dough was made from spelt flour  leavened by whole wheat sourdough starter.  Thanks to spelt flour, the dough is soft and whole wheat sourdough makes it more nutritious.

Submitting toYeastspotting.

Veal Filling:

1 lb ground veal (or lamb)

1 cup cilantro, chopped

2 garlic cloves

1 bunch spring onions

1/2 long hot pepper

1 teaspoon marjoram

1 teaspoon za’atar

1/4 teaspoon salt

1/4 teaspoon black caraway seeds

1/4 teaspoon grains of paradise (Aframomum melegueta), ground or black pepper

2 tablespoon lemon juice

Blend all of the seasoning ingredients in blender until they form a paste. Combine with the meat, cover and refrigerate for a few hours.

Sourdough Pides Dough:

Sourdough Starter:

1 tablespoon whole wheat sourdough mother starter

100 g whole wheat flour

200 g water.

Combine the ingredients and let ferment for 5 hours.

Final Dough:

all of the starter

300 g spelt flour

4 g salt

65 g water

Knead the dough and let ferment for 1 hour. Roll  the dough.

Cut into pieces, stuff with the filling and shape.

Bake at 480 F for 16 minutes.

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