Istanbul flatbreads with wilted greens, feta, and preserved lemon

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Istanbul flatbreads with wilted greens, feta, and preserved lemon

Soy-Free, Family-Friendly, Vegetarian

2 Servings, 560 Calories/Serving

20–35 Minutes

Inspired by Anatolian lahmajoun (think Turkish pizza), these mildly spicy flatbreads are topped with a vegetarian mix of sautéed broccoli leaves, feta, and preserved lemon for a hearty meal.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 or 2 organic shallots
  • 1 bunch organic broccoli leaves (about ¾ pound)
  • 1 wedge preserved lemon
  • 6 tablespoons crumbled feta
  • 1 organic tomato
  • 4 or 5 sprigs organic fresh dill
  • Sun Basket Mediterranean lemon dressing (EVOO - lemon juice - garlic - kosher salt - lemon zest - black pepper - dried oregano)
  • Sun Basket white bean spread (white beans - water - kosher salt - red chile flakes)
  • 4 round whole grain lavash flatbreads

Nutrition per serving

Calories: 560, Protein: 17g (34% DV), Fiber: 6g (24% DV), Total Fat: 31g (48% DV), Monounsaturated Fat: 20g, Polyunsaturated Fat: 2.5g, Saturated Fat: 6g (30% DV), Cholesterol: 20mg (7% DV), Sodium: 970mg (40% DV), Carbohydrates: 61g (20% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).
Contains: Milk, Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and cook the broccoli leaf–feta mixture

  • Peel and finely chop enough shallots to measure ¼ cup [½ cup].
  • Remove any coarse stems from the broccoli leaves; cut the leaves crosswise into ½-inch-wide strips.
  • Remove any pulp from the preserved lemon; finely chop the peel.
In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Stir in the shallots, season with salt and pepper, and cook until starting to soften, 1 to 2 minutes. Add the broccoli leaves and cook, stirring occasionally, until just wilted, 2 to 3 minutes. Remove from the heat, stir in the preserved lemon and feta, and season to taste with salt and pepper.
While the broccoli leaf–feta mixture cooks, start preparing the remaining ingredients.


Make the tomato-dill salad; prep the white bean spread

  • Cut away the core from the tomato; coarsely chop the tomato.
  • Coarsely chop enough dill to measure 1 tablespoon [2 TBL]. Save any remaining dill for another use.
In a medium bowl, stir together the tomato, dill, and Mediterranean lemon dressing. Season to taste with salt and pepper.
In a small bowl, stir together the white bean spread and 1 tablespoon [2 TBL] water.


Toast the lavash; assemble the flatbreads

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the lavash flatbreads, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster oven.
Spread the white bean spread evenly over each lavash, leaving a ½-inch border around the edges. Top with the broccoli leaf–feta mixture.


Transfer the flatbreads to individual plates and garnish with the tomato-dill salad. Serve any remaining salad on the side.
Kids Can!
  • Measure the shallots and dill.
  • Assemble the tomato-dill salad.
  • Stir the white bean spread and water.
  • Help assemble the flatbreads.