Turkish flatbread with beef, red onion, feta and pomegranate

Middle Eastern spicing turns beef mince into a fantastic family dinner, or the perfect treat for sharing with, and impressing, friends.

Preparation

30 minutes

Cooking

15 minutes

Serves

6

Oven Temp

220°C / Gas Mark 8

Ingredients

Ingredients for the dough:
340g bread flour
1 x (7g) sachet dried active yeast
1 teaspoon sugar
1 teaspoon salt
190ml luke warm water 
2 tablespoons olive oil

Ingredients for the topping:
1 tablespoon olive oil
½ red onion, finely sliced
2 large garlic cloves, crushed
500g Northern Ireland Quality Assured steak mince
1 teaspoon paprika
1 teaspoon dried chilli flakes
4 small tomatoes, diced
2 tablespoons of tomato paste
A small handful of chopped parsley
2 tablespoons of honey
60g feta, crumbled
1 tablespoon of pomegranate seeds
1 lemon, halved

Method
  1. Place bread flour, dried yeast, sugar and salt into a large bowl and mix, create a well in the centre of the dry ingredients and pour in luke warm water, olive oil and mix to a dough. Turn the dough onto a clean dry surface and knead until smooth. Return the dough to the mixing bowl and cover with a lightly oiled piece of cling film. Set in a warm place until the dough has doubled in size.
  2. Tip the dough onto a clean surface and divide into two pieces and knead for a minute. Lightly dust the surface with flour and roll each piece into an oblong shaped flatbread, then transfer onto a prepared tray, cover with lightly greased cling film and allow the flatbreads to rest while you make the topping.
  3. Heat a large non stick frying pan and gently dry fry the steak mince, stirring with a wooden spoon to break up any lumps. Stir in sliced red onion and crushed garlic and cook until soft, add paprika, chilli flakes, diced tomatoes, tomato paste and cook for a further 5 minutes or until the tomatoes have softened and the mixture is quite dry. Remove from the heat and stir in half of the parsley.
  4. Spoon the steak mixture over the flatbreads and drizzle with honey.
  5. Bake in a hot oven for 10 - 15 minutes until golden. When baked, top the flatbreads with chopped parsley, crumbled feta, pomegranate seeds and a squeeze of lemon juice. Cut into slices and serve.

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