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Turkish-Style Lamb Flatbreads
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Turkish-Style Lamb Flatbreads

Turkish-Style Lamb Flatbreads

with Chopped Salad and Garlic Aioli Drizzle

Taking some cues from the traditional Turkish 'pide', we present to you our Turkish-style flatbread! This dish is a cousin of the pizza that we all know and love, but with a few twists! The spiced lamb filling is baked on our flatbreads and served with a refreshing chopped salad and the fan-favourite topper: aioli!

Tags:
Discovery
Allergens:
Sulphites
Wheat
Egg
Mustard

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

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Lamb

56 g

Yellow Onion

1 unit

Garlic, cloves

1 tbsp

Turkish Spice Blend

(Contains Sulphites)

2 unit

Flatbread

(Contains Wheat)

½ cup

Marinara Sauce

160 g

Tomato

56 g

Baby Spinach

1 tbsp

White Wine Vinegar

(Contains Sulphites)

4 tbsp

Mayonnaise

(Contains Egg, Mustard)

66 g

Mini Cucumber

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

½ tsp

Sugar*

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Nutrition Values

Calories960 kcal
Fat57 g
Saturated Fat13 g
Carbohydrate77 g
Sugar12 g
Dietary Fiber7 g
Protein35 g
Cholesterol102 mg
Sodium1410 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.

Utensils

Large Non-Stick Pan
Measuring Spoons
Baking Sheet
Parchment Paper
Slotted Spoon
Large Bowl

Instructions

Prep
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 cucumbers into 1/4-inch slices. Cut tomatoes into 1/4-inch pieces.

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 and half the garlic. Season with Turkish Spice Blend, salt and pepper. Cook, breaking up lamb into smaller pieces, until no pink remains, 4-5 min.**Carefully drain any excess fat from the pan. Add marinara sauce. Stir to combine.

Toast and assemble  flatbreads
3

Meanwhile, arrange flatbreads on a parchment-lined baking sheet (NOTE: For 4 ppl, use 2 parchment-lined baking sheets).Toast in the middle of the oven until lightly toasted, 4-5 min. Carefully remove toasted flatbreads from the oven. Using a slotted spoon, spread lamb filling over toasted flatbreads. Return flatbreads to 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 and aioli
4

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

Finish and serve
5

Cut flatbreads into quarters. Divide flatbreads and salad between plates. Top flatbreads with remaining tomatoes. Drizzle garlic aioli over top.