Yemeni Stuffed Crepe with Spiced Lamb and Tomato

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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.

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

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