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Turkish-Style Lamb Flatbreads

Turkish-Style Lamb Flatbreads

with Chopped Salad and Tzatziki
4.0(1.2K)
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Calories
: 
800 kcal
Protein
: 
37g protein
Preparation Time
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Soy
  • Gluten
  • Sulphites
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

250 g

Ground Lamb

56 g

Yellow Onion

1 unit

Garlic, cloves

1 tbsp

Turkish Spice Blend

2 unit

Flatbread

(Contains: Soy, Gluten)

7 g

Parsley

160 g

Tomato

56 g

Baby Spinach

1 tbsp

Red Wine Vinegar

(Contains: Sulphites)

113 mL

Tzatziki

(Contains: Milk)

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

1 tsp

Sugar*

Calories800 kcal
Fat39 g
Saturated Fat11 g
Carbohydrate71 g
Sugar9 g
Dietary Fiber6 g
Protein37 g
Cholesterol80 mg
Sodium1420 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.
•Large Non-Stick Pan
•Measuring Spoons
•Baking Sheet
•Parchment Paper
•Slotted Spoon
•Large Bowl

Cooking Steps

PDF
Prep
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch pieces. Peel, then mince or grate garlic. Cut tomatoes into 1/4-inch pieces. Roughly chop parsley.

Cook lamb filling
2

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 into smaller pieces, until no pink remains, 4-5 min.**

Assemble and bake flatbreads
3

Arrange flatbreads on a parchment-lined baking sheet (NOTE: For 4 ppl, use 2 parchment-lined baking sheets). Using a slotted spoon, spread lamb filling over flatbreads. Bake flatbreads in the middle of the oven until golden-brown and slightly crispy, 7-8 min. (NOTE: For 4 ppl, bake flatbreads in the middle and top of the oven, rotating sheets halfway through.)

Make salad
4

While flatbreads bake, combine vinegar, 1 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Add remaining tomatoes and spinach. Season with salt and pepper, then toss to combine.

Finish and serve
5

Cut flatbreads into 2-inch strips. Divide flatbreads and salad between plates. Dollop tzatziki onto flatbreads. Sprinkle parsley over top.

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