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Middle Eastern Stuffed Beef Flatbread

Middle Eastern Stuffed Beef Flatbread

with DIY muhamarra and tomato salad

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Allergens:

Milk

•Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes

Cooking Time8 minutes

DifficultyEasy

Ingredients

serving amount

250 g

Ground Beef

2 unit(s)

Flatbread

11 g

Chili-Cumin Spice Blend

1 unit(s)

Lemon

125 g

Roasted Peppers

28 g

Sunflower Seeds

7 g

Parsley

2 unit(s)

Garlic, cloves

1 unit(s)

Mini Cucumber

1 unit(s)

Tomato

1 unit(s)

Red Onion

7 g

Mint

Nutrition Values

Calories750 kcal

Fat37 g

Saturated Fat10 g

Carbohydrate70 g

Sugar17 g

Dietary Fiber9 g

Protein39 g

Cholesterol90 mg

Sodium1150 mg

Trans Fat0.5 g

Potassium950 mg

Calcium175 mg

Iron9 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

1

Before starting, preheat the oven to 425°F.
Wash and dry all produce.
Peel, then cut onion into 1/4-inch pieces.
Peel, then mince or grate garlic.
Cut tomato into 1/2-inch pieces
Cut cucumber in half lengthwise. Cut into 1/2-inch moons.
Roughly chop parsley.
Zest, then juice lemon.

2

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.
Strain roasted peppers.
Finely chop peppers and sunflower seeds.
To a medium bowl, add peppers, sunflower seeds, half the garlic, half the lemon zest, 1 tsp (2 tsp) lemon juice, 1/4 tsp (1/2 tsp) sugar, half the parsley. Season with salt and pepper, then stir to combine.

3

To a medium bowl, add beef, add half the onion, half the Chili-Cumin Spice Blend and remaining lemon zest. Season with salt and pepper, then mix to combine. Portion into 2 balls.
Lay flatbreads 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. Cut in half.

4

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) butter,

5

6

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