Turkish flats recipe

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  • Yield: 4 Servings


  • Olive oil
  • 250 g lean lamb mince
  • 1 tsp cumin seeds
  • 1 tsp sweet smoked paprika
  • 50 g shelled walnuts
  • 2 sprigs of fresh rosemary
  • 2 cloves of garlic
  • 2 tbsp tomato purée
  • 1 lemon
  • 4 large flour tortillas
  • 4 spring onions
  • 1 green pepper
  • ¼ of a cucumber
  • 3 ripe tomatoes
  • 1 little gem lettuce
  • ½ a bunch of fresh coriander
  • ½ a bunch of fresh dill
  • 1 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 30 g feta cheese
To Serve
  • 4 heaped tsp low-fat houmous
  • Lingham’s chilli sauce (optional)
  • Pickled chillies (optional)
How to Make It
  1. Put 1 tablespoon of olive oil into the frying pan with the mince, salt, pepper, cumin seeds and paprika. Crumble in the walnuts, strip in the rosemary leaves and break everything apart with a wooden spoon, stirring regularly until golden. Trim the spring onions, tear the stalks and seeds out of the pepper, then slice all the salad veg and herb leaves in the processor, tip on to a serving platter.
  2. Squash the unpeeled garlic through a garlic crusher into the lamb pan. Stir in the tomato purée and lemon juice, then take the pan off the heat. Lay the tortillas over 2 large baking trays and spread the lamb mixture evenly across them with the back of a spoon. Pop into the oven for 5 minutes to crisp up.
  3. Dress the salad veg with the extra virgin olive oil and vinegar, toss together then season to taste and crumble over the feta. Top and stuff the tortillas with loads of salad, then serve with houmous, and chilli sauce or pickled chillies, if you like.
Nutrition Facts
Serving Size 1
Nutritional Value Per Serving
525 kcal
Calories from Fat:
261 kcal
% Daily Value*
Total Fat
29.0 g
Saturated Fat
8.1 g
Trans Fat
0.0 g
16.8 g
13.1 g
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.

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