North African lamb flatbreads with cabbage and garlic yogurt

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

North African lamb flatbreads with cabbage and garlic yogurt

Soy-Free

2 Servings, 820 Calories/Serving

15 Minutes

Because we weren’t shy with the toppings on these personal flatbread pizzas, you may want to enjoy them with a knife and fork.

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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.
  • 2 whole grain flatbreads
  • 1 organic red onion
  • 10 ounces ground lamb
  • Sun Basket North African spice blend (fennel seeds - sweet paprika - granulated garlic - cumin - coriander)
  • ¼ pound organic shredded red or other cabbage
  • ¼ pound organic grape or cherry tomatoes
  • Sun Basket garlic yogurt (Greek yogurt - garlic)
  • 4 or 5 sprigs organic fresh mint

Nutrition per serving

Calories: 820, Protein: 44g (88% DV), Fiber: 10g (40% DV), Total Fat: 43g (66% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 2.5g, Saturated Fat: 12g (60% DV), Cholesterol: 115mg (38% DV), Sodium: 510mg (21% DV), Carbohydrates: 70g (23% DV), Total Sugars: 7g, 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.

Instructions

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

Wash produce before use

1

Toast the flatbreads

Heat the oven to 400°F.
On a sheet pan [2 sheet pans], place the flatbreads side by side and brush the tops lightly with oil. Bake until crisp, 5 to 7 minutes. Transfer to a cutting board.
While the flatbreads toast, start preparing the lamb.

2

Prep and cook the lamb

  • Peel and thinly slice enough onion to measure ½ cup [1 cup]; set aside for topping the flatbreads. Coarsely chop the remaining onion.
  • 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 1 to 2 teaspoons oil until hot but not smoking. Stir in the coarsely chopped onion and North African spice blend and cook until fragrant, 1 to 2 minutes. Add the lamb, season with salt and pepper, and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 4 to 5 minutes. Stir in the cabbage and cook until slightly wilted 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 remaining ingredients.

3

Prep the remaining ingredients; finish the flatbreads

  • Cut the tomatoes in half.
  • In a small bowl, stir together the garlic yogurt and 2 tablespoons [¼ cup] oil. Season to taste with salt and pepper.
  • Strip the mint leaves from the stems; coarsely chop the leaves.
Top the toasted flatbreads with the lamb mixture, thinly sliced onion, tomatoes, garlic yogurt, and mint and cut into pieces.

Serve

Transfer the lamb flatbreads to individual plates and serve.
Kids Can!
  • Brush the flatbreads with oil.
  • Measure the onion.
  • Stir the garlic yogurt and oil.
  • Strip the mint leaves.
  • Help assemble the flatbreads.