Best 3 Spiced Beef Flatbreads With Yogurt And Herbs Recipes

SPICED LAMB MEATBALLS WITH YOGURT AND HERBS

Steps:

• In a large bowl, use your hands to combine lamb, breadcrumbs, salt, pepper, onion, cumin, coriander, cinnamon and cayenne. Beat 2 of the eggs and add to meat, mixing until incorporated. Cover and refrigerate for 30 minutes to 24 hours to allow the seasonings to permeate the meat.
• Using wet hands, break off walnut-sized pieces of lamb mixture, roll into spheres and set aside on a baking sheet. You should have about 30 1-ounce meatballs.
• Heat oven to 225 degrees. In a large skillet, heat 2 tablespoons oil over medium-high heat. When shimmering, add meatballs in one layer and brown for 2 to 3 minutes. Turn and cook for 4 to 5 minutes more. (Work in batches, if necessary, to avoid crowding the pan.) Transfer to a paper towel-lined baking sheet to blot any extra oil, then pile meatballs on a heatproof serving platter and keep warm in the oven.
• Pour off any excess oil from skillet and turn heat to high. Add broth and bring to a simmer. In a bowl, whisk together yogurt; 1/2 teaspoon salt; remaining egg, beaten; and cornstarch. Pour yogurt mixture in a thin stream into the hot broth, whisking constantly. Turn heat down slightly and continue whisking until yogurt is heated through and slightly thickened, about 1 minute. Do not let mixture boil.
• Pour hot yogurt sauce over meatballs. Sprinkle crumbled feta, sumac and crushed red pepper on top. Finish with pinches of turmeric, if using, and sprinkle with mint, dill and cilantro. Serve immediately with rice, orzo, pita bread or potatoes.

SPICY BEEF FLATBREAD WITH YOGURT & CUCUMBERS

Steps:

• Prepare a grill for medium-high heat; thoroughly clean grates and brush with oil. Whisk yogurt and lemon juice in a medium bowl; season with salt and pepper. Set aside until ready to assemble.
• Mix garlic, tomato paste, cinnamon, cumin, paprika, and 2 1/2 teaspoons salt in a large bowl. Mix in beef and 2 tablespoons olive oil until completely combined. Heat remaining 2 tablespoons oil in a large cast iron skillet on the grill or stove over medium high. Cook beef mixture, stirring occasionally and breaking up large clumps, until browned and cooked through, 12-14 minutes. Add onion and cook until just beginning to soften, about 2 minutes; remove from heat and set aside until ready to assemble.
• Increase grill to high heat. On a clean work surface lightly dusted with flour, stretch or roll each piece of dough into a 12- x 10-inch oval and transfer to a pizza peel or cookie sheet dusted with cornmeal. (If dough springs back, cover and let rest 10 minutes, then stretch again, resting as needed). Transfer both pieces of prepared dough to grill over direct heat. Cook until first side is charred and dough is dry and stiff, about 2 minutes. Turn and cook just until second side is charred and cooked through, about 2 minutes. Transfer to baking sheet and let cool slightly. Top with cooked beef mixture, dividing evenly. Dollop with yogurt mixture and top with cucumber and cilantro.

SPICED BEEF FLATBREADS WITH YOGURT AND HERBS

Steps:

• Preheat the oven to 475 degrees F for at least 20 minutes. Dust a large baking sheet with fine cornmeal.
• Cut the pizza dough into 4 equal pieces. Stretch or roll each piece out on a lightly floured work surface into a 6- to 8-inch round or oval. Arrange the dough rounds on the prepared baking sheet and drizzle them with oil. Bake in the preheated oven until puffed and browned in spots, 10 to 12 minutes.
• Meanwhile, in a large skillet, heat the oil over medium-high heat until shimmering. Add the beef and a generous pinch each of salt and pepper. Cook, breaking up the meat with a wooden spoon, until the fat starts to render, about 3 minutes. Add the shallot and garlic and cook, stirring occasionally, until the beef is cooked through, about 5 minutes; spoon off any excess fat.
• Add the tomato paste, cinnamon, coriander and cumin. Cook, stirring, until fragrant, about 1 minute. Stir in the broth and simmer until the beef is coated in a light sauce, about 1 minute. Remove from the heat and season with salt and pepper.
• Spoon the spiced beef onto the flatbreads and drizzle with yogurt. Top the flatbreads with parsley, lemon zest and lemon juice. Serve immediately, passing crushed red pepper at the table if you like.