Crisp flatbread topped with warmly spiced lamb, creamy yogurt, pomegranate, mint and toasted pine nuts.
# What You Need:
→ Flatbread
01 - 4 thin flatbreads (naan or pita)
→ Spiced Lamb
02 - 1 lb ground lamb
03 - 2 tbsp olive oil
04 - 1 small red onion, finely chopped
05 - 2 garlic cloves, minced
06 - 1 tsp ground cumin
07 - 1 tsp ground coriander
08 - 1/2 tsp ground cinnamon
09 - 1/2 tsp ground paprika
10 - 1/4 tsp cayenne pepper (optional)
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper
13 - 2 tbsp tomato paste
14 - 2 tbsp chopped fresh parsley
→ Toppings
15 - 1 cup plain Greek yogurt
16 - 1/2 cup pomegranate seeds
17 - 1/4 cup fresh mint leaves, torn
18 - 2 tbsp pine nuts, toasted (optional)
19 - Extra-virgin olive oil, for drizzling
# Steps:
01 - Preheat the oven to 425°F and place the flatbreads on a baking sheet laid flat so they are ready to top.
02 - Heat 2 tablespoons olive oil in a large skillet over medium heat; add the finely chopped red onion and sauté 2–3 minutes until softened, then add minced garlic and cook 30 seconds until fragrant.
03 - Increase heat to medium-high, add 1 lb ground lamb, break it up with a spoon and cook 5–6 minutes until well browned; drain excess fat if necessary.
04 - Stir in 1 teaspoon cumin, 1 teaspoon coriander, 1/2 teaspoon cinnamon, 1/2 teaspoon paprika, 1/4 teaspoon cayenne (if using), 1/2 teaspoon salt and 1/4 teaspoon black pepper and cook about 1 minute to bloom the spices.
05 - Add 2 tablespoons tomato paste, mix thoroughly and cook 1–2 minutes to deepen the flavor; remove from heat and fold in 2 tablespoons chopped fresh parsley.
06 - Divide the spiced lamb evenly over the prepared flatbreads, spreading it into an even layer while leaving a small border at the edges.
07 - Bake the topped flatbreads in the preheated oven 7–8 minutes, until the edges are crisp and the lamb is heated through.
08 - Remove from oven and dollop 1 cup plain Greek yogurt over the warm flatbreads; sprinkle with 1/2 cup pomegranate seeds, 1/4 cup torn mint leaves and 2 tablespoons toasted pine nuts if using, then drizzle lightly with extra-virgin olive oil.
09 - Slice into portions and serve warm, offering a simple cucumber-and-tomato salad on the side if desired.
