Reminiscent of Turkish-style pizzas called pide, our appetizer flatbread recipe features red beet hummus and crumbled lamb for a fresh and stylish version that’s easy to serve at any summer gathering.
Prep time: 20 minutes
Difficulty Level: Intermediate
Per serving: 200 calories, fat 11 g, sodium 360 mg, carbohydrate 17 g, fibre 2 g, protein 8 g
1/2 lb (250 g) PC® Lean Ground Australian Lamb
2 cloves garlic, minced
2 Tbsp (25 mL) grated onion
1 Tsp (5 mL) toasted cumin seeds, crushed in mortar and pestle
3/4 Tsp (4 mL) ground coriander
3/4 Tsp (4 mL) paprika
1/2 Tsp (2 mL) each salt and freshly ground black pepper
1 Tbsp (15 mL) PC® New World EVOO Extra Virgin Olive Oil
3 Tbsp (45 mL) each chopped fresh parsley and mint
1 pkg (220 g) PC® Appetizer Flatbreads
1 pkg (280 g) PC® Beet Hummus Chickpea Dip and Spread
2/3 cup (150 mL) PC® Crumbled Goat’s Milk Chevre Soft Unripened Cheese
Preheat barbecue to medium heat; grease grill.
Combine lamb, garlic, onion, cumin, coriander, paprika, salt, pepper and oil. Using hands, gently mix until just combined. Form into three 4-inch (10 cm) patties; let stand 20 minutes.
Grill patties 6 to 8 minutes, turning halfway, or until cooked through. Transfer to plate; crumble into small pieces using two forks. Sprinkle with parsley and mint; set aside.
Grill flatbreads 30 to 60 seconds per side or until golden with grill marks; transfer to cutting board.
Divide hummus between flatbreads; spread evenly to cover. Top with lamb and cheese. Garnish with freshly ground black pepper and a drizzle of olive oil, if desired. Cut each flatbread into five pieces; squeeze lemon over top. Serve immediately.
TIP: You can substitute PC® Soft Unripened Goat's Milk Cheese and crumble it yourself if you prefer.