Although a traditional Turkish treat, they make something similar to this meat-filled flatbread in several Middle Eastern countries. The seasoning used varies from country to country. This dish is often served at Ramadan when the feasting begins. Classically, it is made with wholewheat flatbread dough, but mine is made with my Mozzy Dough to keep it lower-carb. I just chose spices and herbs reminiscent of our days in Teheran, as my Mom didn’t bring a recipe for this dish back to The States. The chosen seasonings here are typical of many Middle Eastern recipes. My husband ranted about this at lunch today! 
This recipe is not suitable for Atkins Induction as the dough has a small amount of flour product in it (Carbquik). Although this is a main course, it can be served in smaller portions as a pizza-like snack. It is substantial enough to require a plate, fork and knife to eat, however.
Many more delicious low-carb recipes can be at your fingertips with your very own copy of our cookbooks LOW CARBING AMONG FRIENDS. Volume 8, by Jennifer Eloff, Chef George Stella of Food Network fame, and myself, is almost exclusively comprised of my recipes with some new creations by Chef George Stella and Jennifer Eloff. Order your copy (or any of our cookbooks) from Amazon or our direct order site: amongfriends.us/order.php.
INGREDIENTS:
½ recipe my Mozzy Dough
8 oz. lean ground beef (or lamb, for more authentic version)
2 oz. onion, finely chopped
15 cherry tomatoes (or San Marzano minis), chopped
3/4 c. parsley, chopped
¼ tsp. each: dried mint, dried fenugreek leaves, my Baharat Spice Blend
¼ tsp. each salt and coarse black pepper
DIRECTIONS: Make the Mozzy Dough per that recipe’s instructions, reserving half the dough for another use. It freezes well in a plastic baggie. Roll the dough into a fat canoe shape about 12″ x 7″ on a parchment lined sheet pan. Set aside.
Preheat oven to 375º. Brown the beef (or lamb) in a skillet with the onion. Add the parsley and all seasonings listed above. Cook over medium-high heat for a few minutes to tenderize the onions. Remove and spoon evenly into the “canoe” of dough, leaving a good inch of dough free of filling. Sprinkle the chopped tomatoes on top. Fold the uncovered dough up over the meat to create the sides of the “canoe”, pinching the pointed ends together with your fingers to help maintain the “canoe” shape. Traditionally, they sprinkle sesame seeds on the sides of the “canoe” dough before baking but I did not, as the hubs isn’t fond of seeds on/in breads. Pop into 375º oven for about 20-25 minutes or until begins to brown. Remove from oven and cut into four equal portions.
NUTRITIONAL INFO: Makes 4 servings, each contains:
316 calories, 23.5g fat, 12.17g carbs, 6.2g fiber, 5.97g NET CARBS, 24.424 g protein, 476mg sodium
