With spicy meat and cool yogurt, mint, and tomatoes this flatbread is great to quickly prepare on a warm day. Not to mention, it is easy on the eyes, too.
By Simone Van Den Berg
This flatbread is great because when the weather is warm and sticky, you might not always feel like being in the kitchen for hours to prepare a decent meal. This bread is literally done in a few minutes. It’s full of juicy little tomatoes, yoghurtsauce and delicious spicy ground meat. What’s not to love right? The original recipe from Donna Hay is made with another flatbreaf and with lambmince but that is hard to find here so I just used regular mince. Worked brilliantly!
- 500 gr (1 pound) ground meat (lamb, turkey, or beef works great)
- 2 cloves of garlic, crushed
- 1 tsp ground cumin
- 2 tsp dried chili flakes
- ⅓ cup caramelised onion relish
- seasalt and cracked black pepper
- 2 tbsp of olive oil plus extra for brushing
- 4 large flatbreads
- 280 gr (10 ounces) Greek style yoghurt
- 250 gr (8.5 ounces) mixed cherry tomatoes
- ½ cup mint leaves
- 40 gr (1 ounces) toasted pinenuts, roughly chopped
- 2 tbsp of lemon juice
- Place the mince, garlic, cumin, chili flakes, carmelised onions, salt and pepper in a bowl and mix well to combine. Heat a large non stick frying pan over high heat. Brush the flatbreads with 1 tablespoon of the olive oil and cook for 30 seconds - 1 minute each side or until golden. Remove and set aside.
- Add the remaining oil and the mince mixture to the pan and cook, breaking up any lumps with a wooden spoon, for 6-8 minutes or until golden and cooked through.
- Spread ¼ cup of the yogurt over each flatbread and top with the mince, tomatoes, mint and pine nuts and drizzle with lemon juice.