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Turkish-Style Lamb Flatbreads

Turkish-Style Lamb 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 on our flatbreads and served with a refreshing chopped salad and the yogurty, fan-favourite dipper: tzatziki! Happy eating!

Tags:Discovery
Allergens:Sulphites/SulfiteWheat/BléMilk/Lait

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Lamb

56 g

Yellow Onion

1 unit

Garlic, cloves

1 tbsp

Turkish Spice Blend

(ContainsSulphites/Sulfite)

2 unit

Flatbread

(ContainsWheat/Blé)

7 g

Parsley

160 g

Roma Tomato

56 g

Baby Spinach

1 tbsp

Red Wine Vinegar

(ContainsSulphites/Sulfite)

113 mL

Tzatziki

(ContainsMilk/Lait)

2 tbsp

Tomato Sauce Base

Not included in your delivery

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

½ tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories810 kcal
Fat38 g
Saturated Fat11 g
Carbohydrate77 g
Sugar9 g
Dietary Fiber7 g
Protein38 g
Cholesterol80 mg
Sodium1130 mg
Utensils
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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1

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

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 tomato sauce base. Season with Turkish Spice Blend, salt and pepper. Cook, breaking up lamb into smaller pieces, until no pink remains, 4-5 min.**

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.)

4

Meanwhile, combine vinegar, 1/2 tsp sugar and 1/2 tbsp oil (dbl both for 4 ppl) in a large bowl. Add spinach and half the tomatoes. Season with salt and pepper, then toss to combine.

5

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