Taking some cues from the traditional Turkish 'Pide', may we present to you our Turkish Flatbread! This dish is a cousin of the pizza that we all know and love, but with a few twists! The delicious spiced lamb filling is baked in our delightfully flaky puff pastry, served with a refreshing chopped salad and the yogurty, fan-favourite dipper: tzatziki! Happy eating!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Turkish Spice Blend
Red Wine Vinegar(ContainsSulphites/Sulfite)
Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then cut half onion (whole onion for 4 ppl) into 1/4-inch pieces. Peel, then mince or grate garlic. Halve cucumbers lengthwise, then cut into 1/4-inch half-moons. Cut tomatoes into 1/4-inch pieces. Roughly chop parsley.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then lamb, onions, garlic and half the tomatoes. Season with Turkish Spice Blend, salt and pepper. Cook, breaking up lamb in smaller pieces, until no pink remains, 4-5 min.
Arrange flatbreads on a parchment-lined baking sheet (NOTE: Use two parchment-lined baking sheets for 4 ppl). Spread lamb filling over flatbreads with a slotted spoon. Bake flatbreads in the middle of the oven until golden-brown and flatbread is slightly crispy, 7-8 min. (NOTE: For 4 ppl, bake flatbreads in the middle and top of the oven, rotating sheets halfway through cooking.)
While flatbreads bake, combine vinegar, 1 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Add remaining tomatoes, cucumbers and spinach. Season with salt and pepper, then toss to combine.
Cut flatbreads into 2-inch strips. Divide flatbreads and salad between plates. Dollop tzatziki onto flatbreads. Sprinkle parsley over top.