Spiced Keema & Cheese Khobz Pockets

Method

1. 1

   Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 5 minutes until it softens and turns translucent.

2. 2

   Stir in the minced garlic and cook for another minute until its aroma fills your kitchen.

3. 3

   Add the fresh beef mince to the skillet. Break it up with a spoon and brown it thoroughly, cooking until no pink remains. Drain any excess fat if necessary.

4. 4

   Season the browned mince with ground cumin, ground coriander, smoked paprika, salt, and black pepper. Cook for 2-3 minutes, stirring constantly, to allow the spices to toast and beautifully meld with the meat.

5. 5

   Lightly flour a clean surface. Take each multigrain bread dough stick and flatten it into an oval or circular shape, roughly 4-5 inches in diameter.

6. 6

   Spoon a generous portion of the spiced keema filling onto one half of each flattened dough piece, leaving a small border around the edge. Top generously with shredded Mild White Cheddar Cheese.

7. 7

   Fold the other half of the dough over the filling to form a half-moon pocket. Firmly pinch and crimp the edges with a fork to create a tight seal, ensuring no filling escapes during baking.

8. 8

   Place the pockets on a baking sheet lined with parchment paper. Lightly brush the tops of the pockets with a little oil or water. Bake in a preheated oven at 180°C (350°F) for 12-15 minutes, or until they are golden brown and beautifully puffed.

9. 9

   Alternatively, for a quicker finish, pan-fry the pockets in a lightly oiled pan over medium heat for 3-4 minutes per side until golden and cooked through.

10. 10

    Carefully remove from the oven or pan. Garnish immediately with freshly chopped parsley or cilantro and serve hot, relishing the fragrant keema and melted cheese within the soft, warm bread.