Middle Eastern · Dinner
Spiced Beef Stuffed Flatbread (High-Protein)
Toasted flatbread stuffed with garlic-spiced ground beef and lentils, layered with a labneh-tahini spread, crumbled feta and fresh parsley. Warm cumin, cinnamon and allspice season the filling, while lemon juice and onion add brightness. Extra lentils and dairy push protein well past a standard version while keeping the dish handheld and fully savoury.
$5
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
768Calories
59.2gProtein
38.1gFat
50.8gCarbs
5.5gSugar
9.8gFiber
1321mgSodium
145mgChol
13.9gSat Fat
980mgPotassium
360mgCalcium
7.5mgIron
3mcgVitamin B12
10mgVitamin C
high-fiber
protein-rich
high-protein
Instructions
1
Prep
Mince the garlic, finely dice the onion, chop the parsley, and measure out the cooked lentils, labneh and spices.
2
Sauté the onion and garlic in olive oil over medium heat for 3 minutes until softened and translucent, then add the ground beef and cook over medium-high heat for 5 to 6 minutes, breaking it into small pieces, until no pink remains.
3
Stir the cumin, cinnamon and allspice into the beef over medium heat for 1 minute until fragrant, then fold in the lentils and cook over medium-low heat for 3 minutes until heated through; season with salt and pepper.
4
Warm the pita in a dry skillet over medium heat for 1 to 2 minutes per side until lightly charred and pliable, spread the labneh-tahini mixture over one half, spoon the beef filling onto it, scatter feta and parsley over the top, fold to enclose, slice in half, and plate warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz436g ground beef
- 22 pita bread (about 2.5 oz/70g)
- 1 cup180g, cooked green lentils
- 1/2 cup120g labneh
- 2 tbsp2 tbsp tahini
- 2.8 oz80g feta cheese
- 4 cloves4 cloves garlic
- 11 onion
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp ground cinnamon
- 1/2 tsp1/2 tsp allspice
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp lemon juice
- 4 tbsp4 tbsp fresh parsley
- salt, to taste
- black pepper, to taste
