Mediterranean Flatbread Melts with Sumac
Hit the flavor mark with this Mediterranean Flatbread Melts with Sumac. It's easy peasy and perfect for lunch and dinner with the wonderful flavors of the Mediterranean. Now that's delicious!
- 1 lb ground lamb
- 2 tbsp Turkish Spice blend (separated)
- 1 tbsp olive oil
- 2 15 oz cans garbanzo beans (chickpeas)
- ¼ cup parsley leaves
- 2 garlic cloves
- 1 tbsp tahini
- 1 tsp kosher salt
- 1 lemon (juice of half and zest)
- 1 cup plain yogurt
- 2 tbsp olive oil
- 1 can (11 oz) refrigerated thin pizza crust
- ½ cup feta cheese
- parsley, chopped for garnish
Turkish Spice Blend:
- ½ cup kosher salt
- 2 tbsp cumin seeds
- 1 tbsp black and pink peppercorns, each
- 2 tsp oregano
- 5 Turkish bay leaves
- 2 tsp sweet paprika
- 2 tsp Sumac
- 1½ tsp cayenne pepper
- 1 tbsp sesame seeds
- ¼ cup chopped dried cilantro
- In a large, heavy bottomed skillet, brown ground lamb and 1 tablespoon of Turkish Spice blend with olive oil and break down into small crumbles. Remove from pan, drain on paper towel, and set aside. Leave oil in pan. Set aside.
- Drain 1 can of garbanzo beans. Pat dry with paper towel and fry in skillet with remaining oil. Season with 1 tablespoon of Turkish Spice blend and cook until crispy. Set aside.
- In a food processor purée the other can of drained garbanzo beans, parsley, garlic, tahini sauce, salt and juice from half of the lemon until smooth. Set side.
- In a small bowl whisk together the yogurt and zest of half a lemon. Set aside. Turn on broiler.
- Divide the pizza dough into six equal portions. Flatten and stretch with hand into a rectangle. Heat 1 tbsp olive oil in the same skillet. Fry the dough for one minute on each side or until golden crispy and brown. Remove and place on a paper towel to drain. Repeat until all six are browned using more oil if needed.
- Spread 2 tablespoons of hummus on each fried flatbread. Top with browned lamb, crumble feta cheese on top an place under broiler for a minute to melt cheese. Remove from broiler, drizzle with lemon yogurt, sprinkle with pan fried chickpeas and top with chopped parsley.
Turkish Spice Blend:
- To make the spice mixture in a small sauté pan toast the cumin and peppercorns until the seeds start to pop, several minutes. Do not burn. Remove from pan and place in spice grinder with oregano, Turkish bay leaves and grind until powder.
- Add the chopped cilantro to the sauté pan and gently toast and dry over low heat slightly until dried.
- In a small bowl mix the ground spices with the kosher salt, paprika, sumac, cayenne pepper, sesame seeds and dried cilantro. Store in a airtight container.
Click here to buy Sumac spice blend and other herbs and spices
Source: Kevin Is Cooking
Photo Credit to: Kevin Is Cooking
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