Spicy Lamb Flatbreads
Serves 4
3 tablespoons olive oil
1 medium onion, finely chopped
Salt, to taste
1 clove garlic, finely chopped
1½ teaspoons ground cumin
1½ teaspoons ground coriander
½ teaspoon Aleppo or maras pepper or crushed red pepper, or to taste
1 pound ground lamb
1 tablespoon pomegranate molasses
Juice of ½ lemon
4 rounds (8-inch) naan
4 teaspoons za'atar seasoning
¾ cup hummus
¾ cup plain regular yogurt (not Greek yogurt), stirred well
Handful fresh parsley leaves
Handful fresh cilantro leaves
Handful fresh mint leaves
2 Persian or pickling cucumbers, sliced
12 cherry tomatoes, halved
1. Set the oven at 450 degrees. Have on hand a rimmed baking sheet.
2. In a large skillet over medium-high, heat 1 tablespoon of the oil. Add the onions and a generous pinch of salt. Cook, stirring often, for 4 minutes, or until onions begin to soften and brown. Add the garlic, cumin, coriander, and the Aleppo or maras or red pepper. Cook, stirring, for about 30 seconds to toast the spices.
3. Add the lamb to the skillet, and cook, breaking it up with the side of a kitchen spoon, for 4 minutes, or until the meat crumbles and is no longer pink.
4. Stir in the pomegranate molasses and lemon juice. Simmer for 1 minute. Remove from the heat.
5. On the baking sheet, spread the naan in one layer. Brush with the remaining 2 tablespoons olive oil and sprinkle each with 1 teaspoon of za'atar. Transfer to the oven and bake for 5 to 7 minutes, or until the rounds are slightly puffed and brown at the edges.
6. On each of the flatbreads, spread 3 tablespoons of hummus, then ½ cup of the lamb mixture. Drizzle with 2 tablespoons of the yogurt. Top with parsley, cilantro, and mint leaves. Sprinkle a little salt over the cucumbers and tomatoes and arrange them on top. Serve with the remaining yogurt on the side.