Turkish-Style Lamb Flatbreads
Moroccan spices, pine nuts and currants add flavor and crunch to savory ground lamb in this simple flatbread recipe. Get the kids involved in spreading the lamb and feta cheese over the flatbreads, then sit down and enjoy this simple meal together.
| Serving Size | 4 |
|---|---|
| Cook Time | 30 mins. |
Ingredients
- 1 pound ground lamb
- 2 tablespoons olive oil
- 1 yellow onion, peeled and finely diced
- 2 tablespoons Moroccan seasoning mix
- 1 cup baby spinach leaves, washed and trimmed
- 1/4 cup pine nuts, toasted
- 2 tablespoons currants
- Salt and freshly ground black pepper
- 1 large Turkish flatbread
- 2 ounces feta, crumbled
- 1/2 cup fresh parsley leaves
- Tzatziki for serving
Preparation
- Preheat oven to 400°F.
- Heat the olive oil in a large frying pan, add the onion and cook, stirring until soft and light golden.
- Add the ground lamb and cook until all the lamb has browned, stirring to break up any lumps.
- Add the Moroccan mix and cook until aromatic.
- Add the spinach and cook until wilted, approximately 2 minutes.
- Remove from heat and stir in the pine nuts and currants. Season with salt and pepper.
- Cut bread in half lengthwise, creating two large flatbreads to use as a base.
- Place both onto a baking sheet, top with lamb mixture and sprinkle with crumbled feta.
- Bake in oven 15 minutes or until crisp and hot. Sprinkle parsley over the flatbreads and serve with tzatziki.
Turkish-Style Lamb Flatbreads
Moroccan spices, pine nuts and currants add flavor and crunch to savory ground lamb in this simple flatbread recipe. Get the kids involved in spreading the lamb and feta cheese over the flatbreads, then sit down and enjoy this simple meal together.
4
Cook: 30 mins.
Preparation
- Preheat oven to 400°F.
- Heat the olive oil in a large frying pan, add the onion and cook, stirring until soft and light golden.
- Add the ground lamb and cook until all the lamb has browned, stirring to break up any lumps.
- Add the Moroccan mix and cook until aromatic.
- Add the spinach and cook until wilted, approximately 2 minutes.
- Remove from heat and stir in the pine nuts and currants. Season with salt and pepper.
- Cut bread in half lengthwise, creating two large flatbreads to use as a base.
- Place both onto a baking sheet, top with lamb mixture and sprinkle with crumbled feta.
- Bake in oven 15 minutes or until crisp and hot. Sprinkle parsley over the flatbreads and serve with tzatziki.
Ingredients
- 1 pound ground lamb
- 2 tablespoons olive oil
- 1 yellow onion, peeled and finely diced
- 2 tablespoons Moroccan seasoning mix
- 1 cup baby spinach leaves, washed and trimmed
- 1/4 cup pine nuts, toasted
- 2 tablespoons currants
- Salt and freshly ground black pepper
- 1 large Turkish flatbread
- 2 ounces feta, crumbled
- 1/2 cup fresh parsley leaves
- Tzatziki for serving
