Beef & Cypriot-Style Cheese on Beetroot Flatbread

Name: Beef & Cypriot-Style Cheese on Beetroot Flatbread with za'atar & labneh
Total time: 25 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 80 g Labneh; 200 g Beef mince with East Asian spices; 1 sachet(s) Za'atar; 2 piece Tomato; 200 g Cypriot-style cheese; 40 g Tahini sauce; 1 sachet(s) Middle Eastern spice mix; 4 piece Lebanese flatbread with beetroot; ½ Tomato paste; ½ piece Lemon; ½ piece Garlic; 1 piece Onion; 40 g Lamb's lettuce; 1 piece Romano pepper; 1 tablespoon Sunflower oil; 100 milliliters Water; 1 tablespoon [Plant-based] mayonnaise; 2 teaspoon Honey [or plant-based alternative]; to taste Salt and pepper

with za'atar & labneh

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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!

Allergens:

•Melk (inclusief lactose)

•Sesamzaad

•Tarwe

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyMedium

Ingredients

Serving amount

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)

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

Energy (kJ)5053 kJ

Calories1208 kcal

Fat70.8 g

Saturated Fat32.7 g

Carbohydrate79.5 g

Sugar21.6 g

Dietary Fiber9.8 g

Protein59.7 g

Salt5.4 g

Potassium288 mg

Calcium26 mg

Iron0.4 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Grater

•Wok or sautépan

•Tall-Sided Pan

•Bowl

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.