Tuesday, September 20, 2016
Middle Eastern Turkey Flatbreads
2 Tbsp (30 mL) olive oil
½ large onion, sliced into thin half-moons
2 Tbsp (30 mL) baharat spice blend (store-bought or homemade)
2 cloves garlic
1 lb (454 g) ground turkey
Salt and pepper to taste
¼ cup (60 mL) white wine or poultry stock
pre-made flatbreads or naan
arugula or spinach
*pickled turnips can be found at most Middle Eastern markets
1 tsp (5 mL) nutmeg
1 ½ tsp (7 mL) toasted coriander
1 ½ tsp (7 mL) cinnamon
2 tsp (10 mL) cumin
2 Tbsp (30 mL) mint
2 Tbsp (30 mL) oregano
1. Drizzle olive oil in a large skillet over medium-high heat until shimmering and hot.
2. Add in the onions and fry for a few minutes until softened.
3. Add the garlic and Baharat spice blend and fry for one minute longer.
4. Add in the turkey and cook, stirring occasionally, until nicely browned 10-15 minutes.
5. Pour in the wine or stock and stir, scraping any stuck-on bits at the bottom of the pan, until no liquid remains. Remove from heat and let cool slightly.
6. Place the meat mixture on a flatbread and top with greens, pickled turnips and a drizzle of yogurt.
1. Mix all ingredients and keep in an air-tight jar for up to 6 months.
Protein: 15 g
Fat: 10 g
Carbohydrates: 3 g
Recipe courtesy of Kelly Brisson of The Gouda Life (www.thegoudalife.ca).