Entree: Bahrain – خبز محشي ➤ Khubz Mahshi (Yeasted flatbread pockets stuffed with seasoned minced meat)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 40 min

Cook 15 min

Additional 1 hr 30 min

Total 2 hrs 25 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 3 cups all-purpose flour, plus extra for dusting
- 1 cup (240 ml) warm water (about 105–115°F / 40–46°C)
- 2 tsp instant dry yeast
- 1 tsp granulated sugar
- 1 tsp fine salt
- 2 tbsp (30 ml) olive oil, plus 2 tbsp (30 ml) for filling
- 1 lb ground lamb
- 1 medium onion, finely chopped, about 5 1/4 oz
- 1/4 cup finely chopped fresh parsley
- 2 cloves (0.21 oz) garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground allspice or baharat
- 1/2 tsp ground cinnamon
- 1 tsp kosher salt, or to taste
- 1/2 tsp freshly ground black pepper
- 1/4 cup toasted pine nuts (optional)
- 1 large egg, approx. 1 3/4 oz, beaten for egg wash
- Sesame seeds for sprinkling (optional)

Show original ingredient measurements

- 3 cups (375 g) all-purpose flour, plus extra for dusting
- 1 cup (240 ml) warm water (about 105–115°F / 40–46°C)
- 2 tsp (6 g) instant dry yeast
- 1 tsp (4 g) granulated sugar
- 1 tsp (6 g) fine salt
- 2 tbsp (30 ml) olive oil, plus 2 tbsp (30 ml) for filling
- 1 lb (454 g) ground lamb
- 1 medium onion, finely chopped, about 150 g
- 1/4 cup (15 g) finely chopped fresh parsley
- 2 cloves (6 g) garlic, minced
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground allspice or baharat
- 1/2 tsp (1 g) ground cinnamon
- 1 tsp (6 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (35 g) toasted pine nuts (optional)
- 1 large egg, approx. 50 g, beaten for egg wash
- Sesame seeds for sprinkling (optional)

Instructions

Gram weights below are shown as approximate US weights.

1. In a bowl, combine warm water, sugar, and yeast. Let sit until foamy, about 5–8 minutes.
2. In a large mixing bowl, combine flour and salt. Add the yeast mixture and 2 tbsp (30 ml) olive oil. Mix to form a soft dough, adding a little extra water or flour if necessary.
3. Knead the dough on a lightly floured surface until smooth and elastic, about 8–10 minutes. Place in a lightly oiled bowl, cover, and let rise until doubled, about 1–1.5 hours.
4. Meanwhile prepare the filling: heat 2 tbsp (30 ml) olive oil in a skillet over medium heat. Add chopped onion and cook until soft and translucent, 5–7 minutes.
5. Add minced garlic and ground lamb to the skillet. Cook, breaking up the meat, until browned and cooked through, about 6–8 minutes. Drain any excess fat if necessary.
6. Stir in cumin, coriander, allspice or baharat, cinnamon, salt, and pepper. Cook another 1–2 minutes to bloom the spices. Remove from heat and stir in chopped parsley and toasted pine nuts if using. Let the filling cool to warm.
7. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment.
8. Punch down the risen dough and divide into 8 equal pieces. On a lightly floured surface, roll each piece into a 6–7 inch (15–18 cm) round, about 1/8 inch (3 mm) thick.
9. Place about 1/4 to 1/3 cup of the cooled meat filling in the center of each round. Fold the dough over the filling to enclose (you can form a half-moon or seal into a round pocket), pinching edges tightly to seal with no open seams.
10. Place stuffed breads seam-side down on the prepared baking sheet. Brush with beaten egg and sprinkle sesame seeds if desired. Bake for 12–18 minutes until golden brown and cooked through.
11. Let rest a few minutes before serving warm. Serve with plain yogurt, pickles, or a simple salad if liked.

1. In a bowl, combine warm water, sugar, and yeast. Let sit until foamy, about 5–8 minutes.
2. In a large mixing bowl, combine flour and salt. Add the yeast mixture and 2 tbsp (30 ml) olive oil. Mix to form a soft dough, adding a little extra water or flour if necessary.
3. Knead the dough on a lightly floured surface until smooth and elastic, about 8–10 minutes. Place in a lightly oiled bowl, cover, and let rise until doubled, about 1–1.5 hours.
4. Meanwhile prepare the filling: heat 2 tbsp (30 ml) olive oil in a skillet over medium heat. Add chopped onion and cook until soft and translucent, 5–7 minutes.
5. Add minced garlic and ground lamb to the skillet. Cook, breaking up the meat, until browned and cooked through, about 6–8 minutes. Drain any excess fat if necessary.
6. Stir in cumin, coriander, allspice or baharat, cinnamon, salt, and pepper. Cook another 1–2 minutes to bloom the spices. Remove from heat and stir in chopped parsley and toasted pine nuts if using. Let the filling cool to warm.
7. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment.
8. Punch down the risen dough and divide into 8 equal pieces. On a lightly floured surface, roll each piece into a 6–7 inch (15–18 cm) round, about 1/8 inch (3 mm) thick.
9. Place about 1/4 to 1/3 cup (60–80 g) of the cooled meat filling in the center of each round. Fold the dough over the filling to enclose (you can form a half-moon or seal into a round pocket), pinching edges tightly to seal with no open seams.
10. Place stuffed breads seam-side down on the prepared baking sheet. Brush with beaten egg and sprinkle sesame seeds if desired. Bake for 12–18 minutes until golden brown and cooked through.
11. Let rest a few minutes before serving warm. Serve with plain yogurt, pickles, or a simple salad if liked.