Middle Eastern Beef Flatbreads

Prep time: 5 minutes
Cook time: 25 minutes
Serves: 4

Ingredients

• 840g Southern Grain beef mince
• 120g baby spinach
• 1 lemon
• 4 Lebanese flatbreads
• 200g Danish feta cheese
• 1/3 cup unsweetened yoghurt (optional)
• 4 tsp chilli oil (optional)

From the Pantry

• 1 tbsp olive oil
• 1 brown onion, finely sliced
• 3 garlic cloves, finely chopped or crushed
• 1 tsp cumin seeds
• 1 tsp salt
• 1/4 tsp freshly cracked black pepper

Method

1. Heat a large frying pan over high heat. Drizzle with olive oil, then add the onion and garlic. Sauté for 3 minutes, then add the cumin seeds and cook for a further 2 minutes.
2. Add the beef mince and cook, breaking it up with a wooden spoon, until browned. Season with the salt and pepper, then continue cooking for 10 minutes, or until the juices have evaporated.
3. Add the baby spinach and stir through until wilted.
4. Squeeze in the juice of half the lemon, cook for 2 minutes, then remove from the heat and set aside to rest slightly.
5. Heat a separate frying pan over medium heat and drizzle with a little olive oil. Place a Lebanese flatbread in the pan, spoon mince mixture over one half and scatter with feta.
6. Fold into a half-moon and cook until the flatbread is crisp and golden. Repeat with the remaining flatbreads, mince and feta.
7. Serve warm with yoghurt and chilli oil, if using.

Note:

Serve with the remaining lemon cut into wedges for extra brightness.