Middle Eastern · Dinner
Spiced Lamb Flatbread (High-Protein)
Toasted pita topped with cumin-and-sumac spiced ground lamb, boosted with a fried egg for protein, finished with tahini-yogurt sauce, chickpeas, pine nuts and parsley. Warm spices, tangy sauce and a runny yolk sit over a crisp base for a hearty handheld Middle Eastern flatbread.
$6
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
812Calories
54.3gProtein
52.1gFat
38.6gCarbs
5.8gSugar
6.9gFiber
1046mgSodium
436mgChol
15.4gSat Fat
890mgPotassium
225mgCalcium
6.8mgIron
2.9mcgVitamin B12
8.5mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Mince the garlic clove, finely dice the onion quarter, and measure out the cumin, sumac, paprika and cinnamon into a small bowl.
2
Sear
Heat half the olive oil in a skillet over medium-high heat, add the lamb, garlic, spices, salt and pepper, and cook for 7 minutes until browned with no pink remaining.
3
Simmer
Stir in the chickpeas and cook over medium heat for 2 minutes until warmed through, then remove from heat.
4
Fry
Heat the remaining olive oil in a separate small pan over medium heat and fry the egg for 3 minutes until the white is set and yolk is soft.
5
Build
Warm the pita in a dry skillet for 1 minute per side until lightly charred. Whisk tahini, yogurt and lemon juice together until smooth. Lay pita on a plate, spoon on lamb mixture, drizzle sauce, top with egg, pine nuts and parsley.
6
Plate
Serve immediately while the lamb is hot and the yolk remains soft.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz454g ground lamb
- 22 pita bread (about 2.5 oz/70g)
- 22 large eggs
- 1/2 cup120g chickpeas, cooked and drained
- 4 tbsp60g tahini
- 6 tbsp90g plain whole-milk yogurt
- 2 clove2 clove garlic
- 2 tsp2 tsp ground cumin
- 2 tsp2 tsp sumac
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp ground cinnamon
- 2 tbsp30ml lemon juice
- 2 tbsp30ml olive oil
- 4 tbsp36g pine nuts
- 2 tbsp8g parsley
- 11 small onion
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
