No-bake lamb flatbread with tomatoes and sumac yogurt

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

No-bake lamb flatbread with tomatoes and sumac yogurt

Soy-Free, Protein Plus

2 Servings, 650 Calories/Serving

20 Minutes

For this flavor-packed flatbread that’s perfect for a weeknight, we balance rich and slightly spicy lamb with fresh tomatoes and a tangy sumac yogurt.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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 organic red onion
  • 10 ounces ground lamb
  • Sunbasket harissa spice blend (granulated garlic - harissa powder - sweet smoked paprika)
  • 3 ounces organic grape or cherry tomatoes
  • 4 or 5 sprigs organic fresh mint
  • ¼ cup organic Greek yogurt
  • 1 teaspoon sumac
  • 1 large whole grain naan flatbread
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Ingredient IQ
A citrusy spice popular in Mediterranean cooking, sumac is made from the dried berries of the sumac shrub and is prized for its tartness. We love to use it on anything we might season with a squeeze of lemon.

Nutrition per serving

Calories 650, Total Fat 37g (47% DV), Sat. Fat 11g (55% DV), Trans Fat 0g, Cholest. 100mg (33% DV), Sodium 320mg (14% DV), Total Carb. 46g (17% DV), Fiber 4g (14% DV), Total Sugars 8g (Incl. 2g Added Sugars, 4% DV), Protein 36g
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.

Instructions

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

Wash produce before use

1

Prep and cook the lamb

  • Peel and finely chop enough onion to measure ½ cup [1 cup].
  • Cut a small corner from the ground lamb packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the harissa spice blend and cook until fragrant, about 30 seconds.
Add the lamb, season with salt and pepper, and cook, stirring to break up the meat, until browned and almost cooked through, 4 to 5 minutes. Stir in ¼ cup [½ cup] water and cook until the liquid is thickened slightly and the lamb is cooked through, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.
While the lamb cooks, prepare the garnishes and the yogurt sauce.

2

Prep the garnishes; make the sumac yogurt

  • Cut the tomatoes in half.
  • Strip the mint leaves from the stems; coarsely chop or tear the leaves.
In a small bowl, stir together the yogurt, sumac, and 1 tablespoon [2 TBL] oil. Season to taste with salt and pepper.

3

Toast and assemble the flatbread

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the flatbread, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast it in a toaster oven.
Place the flatbread on a cutting board. Spoon the lamb mixture evenly over the flatbread, leaving a ½-inch border around the edges. Cut into slices.

Serve

Transfer the lamb flatbread to individual plates, top with the tomatoes, and dollop with the sumac yogurt. Garnish with the mint and serve.
Kids Can!
  • Measure the onion.
  • Measure the water for the lamb.
  • Strip and tear the mint leaves.
  • Stir the sumac yogurt.
  • Help assemble the flatbread.