Mo­roc­can Flat­breads

TAKES: 25 min. • MAKES: 6 serv­ings

Simple & Delicious - - RECIPE INDEX -

My fam­ily loves these flat­breads with Mid­dle Eastern sea­son­ing and lots of veg­eta­bles. You can sub­sti­tute ground turkey or beef for the lamb.

—Ar­lene Erl­bach, Mor­ton Grove, IL

11/2 lbs. ground lamb

11/2 cups chopped zuc­chini

11/4 cups medium salsa

2 cups juli­enned car­rots, di­vided

1/2 cup dried apri­cots, coarsely chopped

2 Tbsp. apri­cot pre­serves

1 Tbsp. grated lemon zest

1 Tbsp. Mo­roc­can sea­son­ing (ras el hanout) 1/2 tsp. gar­lic pow­der

3 naan flat­breads

1/3 cup crum­bled feta cheese

2 Tbsp. chopped fresh mint

1. In a large skil­let over medium-high heat, cook ground lamb 8 min­utes or un­til no longer pink, break­ing up into crum­bles; drain. Add zuc­chini, salsa, 1 cup car­rots, apri­cots, pre­serves, lemon zest, Mo­roc­can sea­son­ing and gar­lic pow­der. Cook and stir un­til heated through and the zuc­chini is crisp-ten­der, about 7 min­utes.

2. Spoon lamb mix­ture over naan. Top with re­main­ing car­rots, feta and mint. Cut into wedges.

PER SERV­ING 423 cal., 19g fat (8g sat. fat), 81mg chol., 677mg sod., 39g carb. (15g sug­ars, 3g fiber), 24g pro.

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