Turkish flatbread with beef, red onion, feta and pomegranate

Turkish flatbread with beef, red onion, feta and pomegranate preparation time Serves: 6
Turkish flatbread with beef, red onion, feta and pomegranate cook time Cook: 15 mins
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    • weighing scales
    • Large mixing bowls
    • mixing spoons
    • measuring jug
    • Cling film
    • Flour dredger
    • Rolling pin
    • Pastry brush
    • baking tray
    • Chopping board
    • knife
    • garlic crusher
    • Frying pan
    • wooden spoon
    • oven gloves
    • Juicer
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    • 340 g Bread flour
    • 1 x 7 g Sachet dried active yeast
    • 1 x 5 ml (1 tsp) Sugar
    • 1 x 5 ml (1 tsp) Salt
    • 190 ml Luke warm water
    • 2 x 15 ml (2 tbsp) Olive oil
    • 1 x 5 ml (1 tsp) Oil


    • 500 g Northern Ireland Quality Assured steak mince
    • 1/2 Red onion
    • 2 Large Garlic cloves
    • Small handful parsley
    • 4 Small tomatoes
    • 1 x 5 ml (1 tsp) Paprika
    • 1 x 5 ml (1 tsp) Dried chilli flakes
    • 2 x 15 ml (2 tbsp) Tomato paste
    • 2 x 15 ml (2 tbsp) Honey
    • 60 g Feta
    • 1 x 15 ml (1 tbsp) Pomegranate seeds
    • 1/2 Lemon
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    • Preheat the oven to 220oC/gas 8.

    Make the bread

    • Place the flour, yeast, sugar and salt into a large bowl and mix;
    • Make a well in the centre of the flour and pour in the warm water and olive oil;
    • Mix to form a dough;
    • Transfer the dough to a clean, dry surface and knead until smooth (about 10 minutes);
    • Return the dough to the bowl and cover with cling film;
    • Put the dough in a warm place to prove until it has doubled in size.
    • When the dough has doubled in size, place onto a clean dry surface and divide into 2 equal pieces.
    • Dust the surface with flour and roll each piece of dough into an oblong shape flatbread.
    • Brush a baking tray with a little oil and place the flatbreads onto the tray.
    • Brush a piece of cling film with a little oil and cover the flat breads. Leave the flatbreads to rest while you prepare the topping.

    Prepare the vegetables, garlic and herbs:

    • Peel and finely slice the onion;
    • Peel and crush the garlic;
    • Chop the parsley,
    • Dice the tomatoes.
    • Heat a frying pan and dry fry the mince, stirring to break up any lumps. Drain any excess liquid from the pan.
    • Stir in the onion and garlic and cook until soft.
    • Add the tomatoes, paprika, chilli flakes, tomato puree and mix well.
    • Cook for 5 minutes, stirring occasionally, until the tomatoes have softened and the mixture is quite dry.
    • Remove from the heat and stir in half of the parsley.
    • Remove the cling film from the flatbreads and spoon the mince mixture over the flatbreads.
    • Drizzle the honey over the flatbreads.
    • Bake for 15 minutes until golden.
    • Juice the lemon.
    • When baked, sprinkle the rest of the parsley, pomegranate seeds and lemon juice over the flatbreads.

    Top tips:

    • Serve the flatbreads with a side salad.