Home » Beef Recipes » Turkish flatbread with beef, red onion, feta and pomegranate
Turkish flatbread with beef, red onion, feta and pomegranate
Serves: 6
Cook: 15 mins
Watch recipe video
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Equipment
- 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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Ingredients
Dough
- 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
Topping
- 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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Method
- 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.
