Turkish-Style Lamb Flatbreads
with Chopped Salad and Tzatziki
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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Lamb
56 g
Yellow Onion
1 unit
Garlic, cloves
1 tbsp
Turkish Spice Blend
(Contains Sulphites)
2 unit
Flatbread
(Contains Wheat)
7 g
Parsley
160 g
Tomato
56 g
Baby Spinach
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
113 mL
Tzatziki
(Contains Milk)
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
Utensils
Cooking Steps
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.
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.**
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.)
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.
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.
