Turkish · Dinner
Turkish Meat Flatbread (Keto)
Ground beef flatbread with a cheese-and-almond-flour crust instead of traditional dough, topped with spiced ground beef, tomato, and parsley in Turkish lahmacun style. The crust bakes crisp; the beef carries cumin, paprika, and chili heat; lemon and yogurt finish the plate.
$5
15 minsPrep
18 minsCook
33 minsTotal
MediumLevel
Nutrition per serving
608Calories
43.8gProtein
41.5gFat
13.2gCarbs
4.8gSugar
4.2gFiber
582mgSodium
305mgChol
15.8gSat Fat
920mgPotassium
364mgCalcium
4.7mgIron
2.8mcgVitamin B12
9.4mgVitamin C
low-carb
gluten-free
protein-rich
keto
Instructions
1
Prep
Preheat oven to 425°F (220°C). Mix mozzarella, almond flour, and egg into a soft dough.
2
Bake
Press dough into a thin oval on parchment and bake 8 minutes at 425°F until edges are golden and firm enough to hold toppings.
3
Prep
Mince onion and garlic, then combine with ground beef, cumin, paprika, chili powder, tomato paste, salt, and pepper.
4
Spread
Layer the beef mixture evenly over the par-baked crust, spreading right to the edges in a thin coat.
5
Bake
Bake 8–10 minutes at 425°F until beef is browned and fully cooked with no pink; watch edges to prevent scorching.
6
Rest
Let the flatbread sit on the sheet for 5 minutes so toppings set and crust firms.
7
Plate
Dice tomato and chop parsley. Top flatbread with tomato and parsley, drizzle with olive oil. Slice into wedges and serve with yogurt and lemon.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g ground beef, lean
- 3 oz86g mozzarella cheese
- 2/3 cup66g almond flour
- 22 eggs
- 11 onion
- 2 clove2 clove garlic
- 1 tsp1 tsp cumin, ground
- 1 tsp1 tsp paprika
- 1/2 tsp1/2 tsp chili powder
- 2 tbsp2 tbsp tomato paste
- 66 tomato slices
- 2 tbsp2 tbsp fresh parsley
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp plain yogurt
- 22 lemon wedge
- salt, to taste
- black pepper, to taste
