Best Spiced Beef Flatbreads With Yogurt And Herbs Recipes

Spicy Beef Flatbread With Yogurt & Cucumbers image

Provided by Rick M.

Categories Meat

Time 1h

Yield 8 serving(s)

Number Of Ingredients 17

1 1/2 cups whole milk yogurt
1 tablespoon fresh lemon juice
kosher salt, freshly ground black pepper
4 garlic cloves, finely grated
1/2 cup tomato paste
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cumin
2 tablespoons hot spanish paprika
1 1/2 lbs ground beef
1/4 cup extra virgin olive oil
1 medium red onion, thinly sliced
all-purpose flour (for dusting)
1 lb prepared pizza dough, cut in half, room temperature
cornmeal (for dusting)
2 Persian cucumbers, thinly sliced
cilantro leaf (for serving)
vegetable oil (for brushing)

Steps:

Prepare a grill for medium-high heat; thoroughly clean grates and brush with oil. Whisk yogurt and lemon juice in a medium bowl; season with salt and pepper. Set aside until ready to assemble.
Mix garlic, tomato paste, cinnamon, cumin, paprika, and 2 1/2 teaspoons salt in a large bowl. Mix in beef and 2 tablespoons olive oil until completely combined. Heat remaining 2 tablespoons oil in a large cast iron skillet on the grill or stove over medium high. Cook beef mixture, stirring occasionally and breaking up large clumps, until browned and cooked through, 12-14 minutes. Add onion and cook until just beginning to soften, about 2 minutes; remove from heat and set aside until ready to assemble.
Increase grill to high heat. On a clean work surface lightly dusted with flour, stretch or roll each piece of dough into a 12- x 10-inch oval and transfer to a pizza peel or cookie sheet dusted with cornmeal. (If dough springs back, cover and let rest 10 minutes, then stretch again, resting as needed). Transfer both pieces of prepared dough to grill over direct heat. Cook until first side is charred and dough is dry and stiff, about 2 minutes. Turn and cook just until second side is charred and cooked through, about 2 minutes. Transfer to baking sheet and let cool slightly. Top with cooked beef mixture, dividing evenly. Dollop with yogurt mixture and top with cucumber and cilantro.

Nutrition Facts : Calories 299.6, Fat 21.4, SaturatedFat 7, Cholesterol 63.8, Sodium 209.4, Carbohydrate 8.6, Fiber 1.8, Sugar 5, Protein 18.7

Spiced Beef Flatbreads with Yogurt and Herbs image

Provided by Justin Chapple

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

Fine cornmeal, for dusting
One 1-pound ball pizza dough, at room temperature
All-purpose flour, for dusting
2 tablespoons extra-virgin olive oil, plus more for drizzling
12 ounces ground beef
Kosher salt and freshly ground black pepper
1 shallot, finely chopped
3 garlic cloves, minced
2 tablespoons tomato paste
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 cup chicken broth or water
Plain yogurt or sour cream, for drizzling
Chopped parsley, for topping
1 lemon, zested and juiced
Crushed red pepper flakes, optional, for serving

Steps:

Preheat the oven to 475 degrees F for at least 20 minutes. Dust a large baking sheet with fine cornmeal.
Cut the pizza dough into 4 equal pieces. Stretch or roll each piece out on a lightly floured work surface into a 6- to 8-inch round or oval. Arrange the dough rounds on the prepared baking sheet and drizzle them with oil. Bake in the preheated oven until puffed and browned in spots, 10 to 12 minutes.
Meanwhile, in a large skillet, heat the oil over medium-high heat until shimmering. Add the beef and a generous pinch each of salt and pepper. Cook, breaking up the meat with a wooden spoon, until the fat starts to render, about 3 minutes. Add the shallot and garlic and cook, stirring occasionally, until the beef is cooked through, about 5 minutes; spoon off any excess fat.
Add the tomato paste, cinnamon, coriander and cumin. Cook, stirring, until fragrant, about 1 minute. Stir in the broth and simmer until the beef is coated in a light sauce, about 1 minute. Remove from the heat and season with salt and pepper.
Spoon the spiced beef onto the flatbreads and drizzle with yogurt. Top the flatbreads with parsley, lemon zest and lemon juice. Serve immediately, passing crushed red pepper at the table if you like.