Name: Yemeni Stuffed Crepe with Spiced Lamb and Tomato
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 stuffed crepes
Cuisine: Yemeni
Ingredients: 1 1/2 cups all-purpose flour; 1 1/4 cups water; 1 large egg; 1/2 tsp salt; 1/4 tsp ground turmeric; 1 lb (450 g) ground lamb; 1 large yellow onion, finely chopped; 2 medium tomatoes, finely diced; 3 cloves garlic, minced; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp black pepper; 1/4 tsp cayenne pepper; 1 1/2 tsp salt, plus more to taste; 1/3 cup chopped fresh cilantro; 3 tbsp vegetable oil, divided; 2 tbsp ghee or butter

A traditional Yemeni street-food favorite, this stuffed crepe features a tender wheat crepe wrapped around a warmly spiced filling of ground lamb, tomatoes, and onions. Pan-folding the filled crepe in ghee gives it crisp golden edges while keeping the savory interior moist and aromatic.

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Servings4

Yield4 stuffed crepes

Nutrition Facts

Per serving (estimated)

485 kcalCalories
24 gFat
8 gSaturated Fat
38 gCarbs
3 gFiber
5 gSugar
28 gProtein
640 mgSodium
520 mgPotassium
75 mgCalcium
4.2 mgIron
12 mgVitamin C
85 mcgVitamin A

Ingredients

For the crepe batter

1 1/2 cups all-purpose flour
1 1/4 cups water
1 large egg
1/2 tsp salt
1/4 tsp ground turmeric

For the spiced lamb filling

1 lb (450 g) ground lamb
1 large yellow onion, finely chopped
2 medium tomatoes, finely diced
3 cloves garlic, minced
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp black pepper
1/4 tsp cayenne pepper
1 1/2 tsp salt, plus more to taste
1/3 cup chopped fresh cilantro

For cooking and assembly

3 tbsp vegetable oil, divided
2 tbsp ghee or butter

Directions

In a medium bowl, whisk the flour, water, egg, salt, and turmeric until completely smooth; let the batter rest for 10 minutes while you prepare the filling.
Heat 1 tablespoon of oil in a skillet over medium heat. Add the chopped onion and cook for 4-5 minutes until softened and translucent, then stir in the garlic and cook 30 seconds until fragrant.
Add the ground lamb to the skillet, breaking it apart with a spatula. Cook for 6-8 minutes until browned, then mix in the cumin, coriander, black pepper, cayenne, and salt.
Stir in the diced tomatoes and cilantro. Reduce heat to medium-low and simmer for 5-7 minutes until the mixture thickens and most liquid has evaporated; remove from heat.
Heat a non-stick skillet over medium heat and lightly grease. Pour about 1/3 cup of batter, swirling to form a thin 8-inch crepe; cook 60-90 seconds per side until set and lightly golden. Repeat with remaining batter to make 4 crepes.
Spoon roughly 1/3 cup of the lamb filling onto the center of each crepe, fold the sides inward to form a square or rectangle packet, and press gently to seal.
Wipe the skillet, add 1 tablespoon of oil and 1 tablespoon of ghee, and place the folded crepes seam-side down. Cook 2-3 minutes per side over medium heat until crisp and deeply golden.
Serve hot, optionally with a side of plain yogurt, lemon wedges, or a simple green chili chutney.

Cook’s Notes

Resting the batter for at least 10 minutes allows the gluten to relax and produces more tender, tear-resistant crepes.
Do not overfill the crepes; the filling should sit in the center with room on each side to fold neatly without splitting.
For a milder flavor, replace the cayenne with a pinch of sweet paprika or omit it entirely.
Ground beef can be substituted for lamb, or use a 50/50 mix for a slightly lighter taste.
Serve immediately for the best contrast between the crisp fried exterior and the juicy, aromatic filling.