Middle Eastern Stuffed Beef Flatbread
with DIY Muhamarra and Cooling Cucumber Salad
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Beef
2 unit(s)
Flatbread
(Contains: Milk, Soy, Wheat May contain traces of: Gluten)
11 g
Chili-Cumin Spice Blend
(May contain traces of: Sesame, Soy, Sulphites, Tree nuts, Wheat, Mustard, Peanuts)
1 unit(s)
Lemon
¼ cup
Roasted Pepper Pesto
(Contains: Milk May contain traces of: Soy, Sulphites)
28 g
Sunflower Seeds
7 g
Parsley
2 unit(s)
Garlic, cloves
3 unit(s)
Mini Cucumber
1 unit(s)
Red Onion
1 unit(s)
Greek Yogurt
(Contains: Milk)
4 g
Dill-Garlic Spice Blend
(Contains: Sulphites May contain traces of: Sesame, Soy, Tree nuts, Wheat, Mustard, Peanuts, Milk)
Not included in your delivery
2 tbsp
Oil*
⅓ tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425°F.
Wash and dry all produce. - Peel and cut half the onion into 1/4-inch pieces. Cut remaining onion into 1/4-inch slices.
- Peel, then mince or grate garlic.
- Cut cucumber in half lengthwise. Cut into 1/2-inch moons.
- Roughly chop parsley.
- Zest, then juice lemon.
- Open one side of the package of sunflower seeds. Using a rolling pin or heavy-bottomed pot, crush sunflower seeds in the package until broken into small crumbs (or finely chop if you prefer).
- Heat a large non-stick pan over medium.
When hot, add sunflower seeds to the dry pan. Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
Transfer to a plate.
- To a large bowl, add beef, add onion pieces, Chili-Cumin Spice Blend, half the parsley and half the lemon zest. Season with salt and pepper, then mix to combine. Portion into 2 balls.
- Lay flatbreads vertically on cutting board and split the beef on bottom half of flatbread and press flat. Fold the top of the flatbread over top enclosing it and press together. Cut in half.
- Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil. Cook the cut part of flatbread for 1 min. Then cook top and bottom for 1-2 min each, until golden.
- Transfer flatbreads to an unlined baking sheet. Cook in the middle of the oven for 5-7min, until cooked through.**
- Meanwhile, to a medium bowl. Add half the lemon juice, remaining garlic, yogurt and Dill-Garlic Spice Blend, then mix to combine.
- Then, add cucumbers, remaining parsley and sliced onions. Season with salt and pepper, then mix to combine.
- To a small bowl, add pesto, sunflower seeds, half the lemon zest, remaining lemon juice. Season with salt and pepper, then stir to combine.
- Divide stuffed flatbread and salad between plates.
- Served muhamarra in a bowl along side.
