Description
Flavorful lamb and vibrant toppings baked on warm flatbreads. A fun twist on pizza night!
Ingredients
Units
Scale
- 1/2 lb Lamb Mince
- 4 Thin Crust Flatbread or you Lavash Bread if you have any
- 1 Large Red Onion - diced
- 1 cups (237 ml) Greek Yogurt
- 3 Garlic Clove - you may add more if you like the taste
- 4 Tbsp Olive Oil or any light oil you have
- 1/4 tsp Turmeric Powder
- 2 tsp Cumin Powder
- 2 tsp ground coriander
- 1 tsp Dry Oregano
- 1 tsp Dry Parsley - optional
- 1/4 tsp Cinnamon Powder
- Pinch Clove Powder
- 1 tsp Red Chili Flakes or Aleppo Peppers if you have some on hand
- 1 cups (237 ml) Diced Cucumber
- 1/2 cup Cherry Tomatoes - sliced
- 1/2 cup Diced Red Onions
- 1/4 cup Mozerella
- 1 cups (237 ml) Crumbled Feta Cheese
- 1 tsp Dry Oregano
- Salt
- Pepper
Instructions
- Cooking the Lamb:
- Heat oil in a large non-stick pan. Add onion, garlic, and sauté until the onions are soft.
- Add the lamb mince and break it up using a wooden spoon or potato masher.
- Sauté everything and let the lamb cook over low heat until lightly browned.
- Add all powdered spices and yogurt, sauté, and cover.
- Let this cook over low heat for 8-10 minutes, until the lamb is evenly cooked.
- Once the lamb is cooked, turn off the heat and let the mixture cool.
- Make the Garlic Mint Sauce:
- In a blender, add all mint sauce ingredients and pulse until smooth.
- Keep aside.
- Making the Greek Lamb Flatbread Pizza:
- Preheat the oven to 356°F (180°C).
- Take 1 flatbread and spread 2 Tbsp of mint sauce all around the pizza.
- Spread the cooked lamb mix over the flatbread to the edges.
- Add toppings, olive oil, and mozzarella.
- Repeat until all 4 flatbreads are prepared.
- Place all flatbreads on two oven racks and bake until the dough is browned and crispy – 6-8 minutes.
- Once the pizza is done, add cucumber, red onions, fresh cilantro, oregano, and mint sauce.
- Finally, sprinkle some red chili flakes and serve immediately.
Notes
- For a richer flavor, marinate the lamb mince in half of the yogurt and spices for at least 30 minutes before cooking.
- If you don’t have flatbreads, pita bread or naan can be used as a substitute.
- Leftover lamb mixture can be stored in the refrigerator for up to 3 days and used in salads or wraps.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 flatbread
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 40
- Fiber: 5
- Protein: 25
- Cholesterol: 80