Thin flatbreads layered with spiced lamb, Greek yogurt, pomegranate, mint and toasted pine nuts.
# What You Need:
→ Flatbread
01 - 4 thin flatbreads (store-bought or homemade, such as naan or pita)
→ Spiced Lamb
02 - 1 lb (450 g) 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, adjust to taste)
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper
13 - 2 tbsp tomato paste
14 - 2 tbsp chopped fresh parsley
→ Toppings
15 - 1 cup (240 g) plain Greek yogurt
16 - 1/2 cup (80 g) pomegranate seeds
17 - 1/4 cup (10 g) fresh mint leaves, torn
18 - 2 tbsp pine nuts, toasted (optional)
19 - Extra virgin olive oil, for drizzling
# Steps:
01 - Preheat oven to 425°F (220°C). Place flatbreads on a baking sheet.
02 - Heat olive oil in a large skillet over medium heat. Add onion and sauté for 2-3 minutes until softened. Add garlic and cook for 30 seconds.
03 - Add ground lamb, breaking it up with a spoon. Cook until browned, about 5-6 minutes. Drain excess fat if needed.
04 - Stir in cumin, coriander, cinnamon, paprika, cayenne, salt, and black pepper. Cook for 1 minute until fragrant.
05 - Add tomato paste, mixing well, and cook for another 2 minutes. Remove from heat and stir in chopped parsley.
06 - Divide the spiced lamb mixture evenly over the flatbreads.
07 - Bake flatbreads in the oven for 7-8 minutes, until edges are crisp and lamb is heated through.
08 - Remove from oven. Dollop Greek yogurt over the top, then sprinkle with pomegranate seeds, mint leaves, and pine nuts (if using). Drizzle lightly with extra virgin olive oil.
09 - Slice and serve warm.
