Flatbreads with spiced lamb, tangy Greek yogurt, pomegranate and mint - a bright, shareable Middle Eastern-style meal.
# Components:
→ Flatbread
01 - 4 thin flatbreads (store-bought naan or pita), room temperature
→ Spiced lamb
02 - 1 lb ground lamb
03 - 2 tbsp olive oil
04 - 1 small red onion, finely chopped
05 - 2 garlic cloves, minced
06 - 1 tsp ground cumin
07 - 1 tsp ground coriander
08 - 1/2 tsp ground cinnamon
09 - 1/2 tsp ground paprika
10 - 1/4 tsp cayenne pepper (optional)
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper
13 - 2 tbsp tomato paste
14 - 2 tbsp fresh parsley, finely chopped
→ Toppings and garnish
15 - 1 cup plain Greek yogurt
16 - 1/2 cup pomegranate seeds
17 - 1/4 cup fresh mint leaves, torn
18 - 2 tbsp pine nuts, toasted (optional)
19 - Extra virgin olive oil, for drizzling
# Preparation steps:
01 - Preheat oven to 425°F and arrange a baking sheet in the center of the oven.
02 - Place the flatbreads on a large baking sheet in a single layer; set aside while you cook the lamb.
03 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped red onion and sauté 2–3 minutes until softened, then add the minced garlic and cook 30 seconds until fragrant.
04 - Increase heat to medium-high, add 1 lb ground lamb to the skillet, and break it up with a spoon. Cook 5–6 minutes until evenly browned; drain excess fat if there is an abundance.
05 - Reduce heat to medium. Stir in 1 tsp cumin, 1 tsp coriander, 1/2 tsp cinnamon, 1/2 tsp paprika, 1/4 tsp cayenne (optional), 1/2 tsp salt and 1/4 tsp black pepper. Cook 1 minute until the spices are fragrant, then add 2 tablespoons tomato paste and cook 1–2 minutes to combine.
06 - Remove the skillet from heat and stir in 2 tablespoons chopped fresh parsley. Taste and adjust seasoning if necessary.
07 - Divide the spiced lamb evenly among the prepared flatbreads, spreading it to cover each surface while leaving a small edge.
08 - Bake the assembled flatbreads in the preheated oven 7–8 minutes, until edges are crisp and the lamb filling is heated through.
09 - Remove flatbreads from the oven. Dollop plain Greek yogurt over each, scatter pomegranate seeds, torn mint leaves and toasted pine nuts if using, then finish with a light drizzle of extra virgin olive oil.
10 - Slice each flatbread into portions and serve warm alongside a simple salad if desired.
