Turkish Spicy Lamb Flatbread
Flatbread smothered in intensely flavoured lamb mince, grilled until caramelised, topped with fresh salad and saucy goodness then rolled up and devoured. I mean, HELLO!
Ingredients
- 4 Giannis pita breads
- 250 g lean lamb mince
- 1 red onion half finely chopped for mince & half thinly sliced to serve
- 2 cloves garlic finely chopped
- 2 tsp Ground cumin
- 2 tsp Ground cinnamon
- 4 tbsp Delmaine tomato puree
- 1 Woodland Egg
- handful of superb herb parsley - half finely chopped for the mince & half torn to serve
- ¼ red cabbage shredded
- 1 carrot peeled into thin strips
- ½ punnet Beekist cherry tomatoes halved
- 100 g feta
- handful of Superb Herb Mint
- Salt & pepper
To serve
- Sweet chilli
- Hummus
- Olivado Avocado chilli oil
Instructions
- Heat the oven to 220°C and line a baking tray with greaseproof paper.
- In a bowl combine the lamb mince, onion, garlic, cumin, cinnamon, tomato puree, egg, chopped parsley, salt and pepper.
- Place the kebab bread on the lined baking tray and spread the raw lamb mixture thinly over the bread. Bake for 15 minutes until lamb mince is golden brown. If it’s not quite there, change the oven setting to grill and finish off until golden brown.
- Top with red cabbage, carrot, tomatoes, feta, hummus, sweet chilli, scatter over the parsley and mint. devour!
Tried this recipe?Let us know how it was!
