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Delicious homemade bread made with fresh milled grains, perfect for healthy recipes and baking.

Meat Roll With Fresh-Milled Flour

Author: Tina
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Prep 20 minutes
Cook 50 minutes
Resting Time 30 minutes
Total 1 hour 40 minutes
This cozy Balkan-style Meat Roll With Fresh-Milled Flour is pure comfort food. The dough bakes up soft thanks to cottage cheese and butter, and the savory meat-and-herb filling goes well with it. Fresh-milled hard wheat flour adds extra flavor and makes the dough sturdy yet easy to work with. An "all-in-one" meal.
Servings 8 servings
Course Main Course
Cuisine Eastern European

Ingredients

Dough:
  • 300 g cottage cheese skuta, or farmer’s cheese
  • 250 g freshly milled hard white wheat flour reserve 1–2 tablespoons for the filling
  • 100 g butter softened (reserve a small piece for greasing)
  • 2 teaspoons baking powder
  • 1 teaspoon fine sea salt
  • nutmeg A pinch of freshly grated
  • 1 egg for brushing
Filling:
  • 500 g ground meat a mix of beef and pork is traditional
  • 2 eggs
  • 2 tablespoon flour reserved
  • 2 tablespoon finely chopped fresh parsley
  • 1 onion finely chopped, medium
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper
  • 1 teaspoon dried marjoram
  • 1 tablespoon butter

Method

  1. In a large bowl, mix the flour (keep 1–2 tablespoon for the filling), baking powder, and salt. Add softened butter (reserve a little for greasing), cottage cheese, and nutmeg.
  2. Knead until it forms a smooth ball. Cover and let it rest for 30 minutes.
  3. Melt 1 tablespoon butter in a skillet over medium heat. Sauté the onion until soft.
  4. Add the ground meat, salt, pepper, and marjoram. Cook until the meat is fully cooked and no longer pink. Remove from heat.
  5. Stir in the reserved flour, then let it cool slightly. Mix in the eggs and parsley until well combined.
  6. Roll the rested dough into a thin rectangle.
  7. Spread the meat filling evenly over it.
  8. Roll up tightly like a strudel, placing it seam-side down on a greased or parchment-lined baking sheet.
  9. Beat the egg and brush it over the top. Bake at 180°C / 350°F for about 50 minutes, until golden and cooked through. For a lighter top, cover loosely with foil for the last 10 minutes.
  10. Let the roll rest 5–10 minutes before slicing to keep the swirl intact.

Video

Notes

  • Freshly milled flour can absorb more liquid. If the dough feels sticky, add 1–2 tablespoon more flour.
  • If the dough shrinks while rolling, let it rest 5–10 minutes and try again.
  • Herbs can be swapped, oregano or thyme work well.
  • Leftovers reheat well in a skillet or air fryer. Sliced pieces freeze nicely for quick meals.

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