Turkish lamb flatbreads
About £1.15 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Lamb mince400g
- Pitta bread4
- Onions1
- Peppers1
- Tomato purée40g
- Smoked paprika5g
- Parsley20g
- Lemons1
- Greek yoghurt150g
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Heat the oven to 220°C. Whizz or finely chop the onion (1) and pepper (1).
Kitchen note Take your time with onions. Low heat and a pinch of salt for a good 8 to 10 minutes until soft and sweet. Rushed onions stay sharp and crunchy.
- Mix with the lamb (400g), tomato purée (40g), paprika (5g) and salt.
Kitchen note Season as you go, a little at each stage, rather than all at the end. Taste before it goes on the plate.
- Open the pittas flat, spread thinly with the lamb mix right to the edges.
- Bake until the lamb is cooked and the edges are crisp (10 min).
Kitchen note Every oven runs a bit hot or cold, so check bakes 5 minutes early. A skewer pushed into the middle should come out clean (or a bit fudgy for brownies).
- Top with parsley (20g), a squeeze of lemon (1) and yoghurt (150g), then roll up.
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.