Written for one request, published for everyone
Spiced Lamb and Spinach Flatbreads
Flatbreads spread with cumin and paprika lamb mince, baked hot and finished with spinach, parsley and lemon yoghurt.
- Total
- 30 min
- Hands on
- 20 min
- Serves
- 4
- Method
- oven
- Cuisine
- Turkish
Per serving · estimated
- Energy
- 600 kcal
- Protein
- 30 g
- Fat
- 30 g
- Carbs
- 52 g
Method
Step 1 of 9
Heat the oven to 220°C.
Step 2 of 9
Finely dice the onion and mince the garlic and chilli.
Onion
Garlic
Red chilli
Step 3 of 9
Warm the olive oil in a large frying pan over medium-high heat and soften the onion for 3 minutes.
Olive oil- Onion
Step 4 of 9
Add the lamb mince and break it up, browning it for 5 minutes.
Lamb mince
Step 5 of 9
Stir in the garlic, chilli, tomato puree, cumin, paprika, salt and pepper and cook 2 minutes more, until the meat reaches 71 °C.
- Garlic
- Red chilli
Tomato puree
Ground cumin
Smoked paprika
Salt
Black pepper
Step 6 of 9
Lay the flatbreads on two baking trays and spread the lamb mixture to the edges of each.
Flatbreads- Lamb mince
Step 7 of 9
Bake for 8 minutes, until the edges are crisp and the topping sizzles.
Step 8 of 9
Meanwhile stir the lemon juice and a pinch of salt into the yoghurt and roughly chop the parsley.
Lemon- Salt
Greek yoghurt
Parsley
Step 9 of 9
Scatter the flatbreads with spinach and parsley, spoon over the lemon yoghurt and cut each into strips.
Spinach- Parsley
- Greek yoghurt
This page is the answer, unchanged
Bend it to your kitchen
Twenty minutes instead of forty. No oven. Four people, not two. No dairy, and the onion ran out. The app rewrites the recipe around what is actually true tonight, then merges the shopping into one list ordered the way you walk a supermarket.
Open in CookadayCookaday writes this answer once and serves it to everyone who asks the same question. Cooking temperatures come from a hand-checked table and are only shown here once a person has verified the source row — a model never invents them.