Beef & Cypriot-Style Cheese on Beetroot Flatbread
with za'atar & labneh
The tahini sauce in this recipe is made from sesame seeds and low-fat, high-protein yogurt. It's nutty, creamy - and the perfect addition to your meal!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
40 g
Labneh
(Contains: Ei, Melk (inclusief lactose))
100 g
Beef mince with East Asian spices
(May be present: Gluten, Ei, Mosterd, Selderij, Soja)
½ sachet(s)
Za'atar
(Contains: Sesamzaad)
1 piece
Tomato
100 g
Cypriot-style cheese
(Contains: Melk (inclusief lactose))
20 g
Tahini sauce
(Contains: Ei, Melk (inclusief lactose), Sesamzaad)
½ sachet(s)
Middle Eastern spice mix
2 piece
Lebanese flatbread with beetroot
(Contains: Tarwe)
¼
Tomato paste
¼ piece
Lemon
¼ piece
Garlic
½ piece
Onion
20 g
Lamb's lettuce
½ piece
Romano pepper
Not included in your delivery
½ tablespoon
Sunflower oil
50 milliliters
Water
½ tablespoon
[Plant-based] mayonnaise
1 teaspoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Chop the onion.
- Slice the tomato and cut the Romano pepper into strips.
- Grate the Cypriot-style cheese (see Tip).
Tip: Cypriot-style cheese is naturally quite salty, therefore don't add more salt while cooking but rather at the end, after you've tasted the dish.
- Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat. Fry the Romano pepper and onion for 4 - 5 minutes.
- Add the mince and the Middle Eastern spices and fry for 3 minutes, separating it as you do so.
- Add the tomato paste and the water (see pantry for amount). Cook for 1 more minute.
- Heat a clean non-stick frying pan over medium-high heat. Fry the cheese for 6 - 8 minutes until golden-brown and crispy.
- Heat a clean frying pan over high heat and warm the Lebanese flatbread for 1 - 2 minutes (see Tip).
- Cut the lemon into wedges and crush or mince the garlic.
Tip: if preferred, transfer the flatbreads to a microwave-safe plate and heat for 30 second intervals until done.
- In a bowl, combine the labneh with the garlic, tahini, the mayonnaise and the juice of one lemon wedge per person. Season to taste with salt and pepper.
- Top the flatbread with the beef, cheese, lamb's lettuce, tomato, za'atar, tahini sauce and honey.
- Roll up the flatbread and serve with the rest of the lemon wedges alongside.
