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Turkish Flatbreads

Turkish Flatbreads

with Chopped Salad and Tzatziki

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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.

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Lamb

56 g

Yellow Onion

3 g


1 tbsp

Turkish Spice Blend

2 unit


(ContainsSoy/Soja, Wheat/Blé)

7 g


132 g

Mini Cucumber

160 g

Roma Tomato

56 g

Baby Spinach

1 tbsp

Red Wine Vinegar


56 mL



Not included in your delivery

2 tbsp


0.13 tsp


0.13 tsp


1 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories730 kcal
Fat38 g
Saturated Fat11 g
Carbohydrate61 g
Sugar8 g
Dietary Fiber6 g
Protein34 g
Cholesterol80 mg
Sodium860 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.
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Measuring Spoons
Baking Sheet
Parchment Paper
Slotted Spoon
Large Bowl
Instructionsarrow up iconarrow up icon
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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.