Turkish · Dinner
Yogurt Topped Meat Flatbread
Turkish flatbread topped with garlicky spiced ground lamb, roasted red pepper, and tomato, finished with a cool garlic yogurt sauce and paprika butter. Baked until the base is crisp and meat cooked through, scattered with parsley and served warm in wedges.
$5
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
612Calories
32.8gProtein
30.5gFat
55.4gCarbs
6.2gSugar
4.5gFiber
1543mgSodium
131mgChol
13.3gSat Fat
742mgPotassium
172mgCalcium
4.6mgIron
2.1mcgVitamin B12
13mgVitamin C
Goes well with
Turkish or Lebanese red wine
local
Turkish Ayran
international
gluten-free-adaptable
mediterranean
hidden-gems
Instructions
1
Prep
Whisk yeast into warm water, let stand 5 minutes until foamy. Mix in flour, olive oil, and dough salt; knead 3 minutes until smooth and elastic.
2
Rest
Cover dough with a damp cloth and let rest at room temperature 15 minutes until visibly puffed.
3
Build
Mince garlic and grate onion. Finely dice tomato. Mix lamb, garlic, onion, tomato, tomato paste, paprika, cumin, black pepper, and topping salt until combined.
4
Roll
On floured surface, roll dough into thin oval 1/8 inch thick; transfer to baking sheet.
5
Spread
Spread lamb mixture in thin, even layer over dough right to edges using back of a spoon.
6
Bake
Bake at 475°F for 12 to 15 minutes until edges are deeply browned and crisp and lamb is cooked through with no pink.
7
Whisk
While flatbread bakes, whisk yogurt, remaining minced garlic, and lemon juice together in small bowl until smooth.
8
Melt
Melt butter over low heat 1 minute, then stir in smoked paprika until butter turns light red-orange.
9
Finish
Dollop garlic yogurt over hot flatbread, drizzle with smoked paprika butter, scatter chopped parsley over top.
10
Plate
Cut flatbread into wedges and plate with lemon wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz436g ground lamb
- 1 cup130g all-purpose flour
- 1/2 tsp1/2 tsp yeast-dried
- 1/2 cup120ml warm water
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp salt, for the dough
- 4 cloves4 cloves garlic
- 11 small onion
- 22 small tomato
- 4 tbsp4 tbsp tomato paste
- 2 tsp2 tsp paprika
- 1 tsp1 tsp cumin-ground
- 1/2 tsp1/2 tsp black-pepper
- 1 tsp1 tsp salt, for the topping
- 2/3 cup160g plain yogurt
- 2 tbsp2 tbsp lemon-juice
- 2 tbsp2 tbsp butter
- 1/2 tsp1/2 tsp smoked-paprika
- 2 tbsp2 tbsp parsley
- 22 lemon wedge
