Shawarma Flatbread

Hey everyone!

Once in a while, you create a recipe, and it ends up being da bomb dot com, yeah, this is one of them. Some of my creations don’t really turn out, but this one was fantastic! I may or may not be eating it as I am writing this… I am…

Alright, before I start, let me just say that the title is somewhat of a lie. This is made with Naan bread, not pita or flatbread, though I guess naan bread is technically flat… and bread…

In any case, here it is!

The ingredients are quite simple, so is the actual making of the thing. The longest part is probably the sauce which can be made in advance.

You’ll also notice ‘Toum’ or Lebanese style garlic sauce in the ingredients. I buy mine pre-made at the Farmer’s Market, but if you want to make your own, I suggest THIS recipe by ‘Yummy Noises’ which is simple, quick, and delicious!

Shawarma Flatbread

(Serves 4)

Ingredients:

– 4 Naan breads of your choice (I like garlic naan)

– 1lbs of lean ground beef

– 2-3 tbsp of Shawarma spices (I got mine at BulkBarn but any Middle Eastern Grocery would have it too)

– 1 tbsp of canola or other neutral oil

– 4-8 tbsp of toum (Lebanese style garlic sauce)

– 1 cup of sprouts of choice (I bought those awesome pea sprouts at the Farmer’s Market)

Turmeric sauce ingredients:

– 100g of 0% plain greek yogurt (1 individual serving or about a cup)

– 2 tbsp of tahini

– 1 tbsp of white wine/ rice vinegar

– 1-2 tbsp of powdered Turmeric

– 1 tsp of lemon juice

– 1 tsp of sugar

– Salt and Pepper

How to:

1. Pre-heat the oven to 375F

2. Mix together the ingredients for the turmeric sauce and set aside. This can be done in advance and you can keep it in the fridge for up to 5 days easily.

3. In a pan, heat up the oil to cook the ground beef.

4. Cook the ground beef with the shawarma spices until fully done.

5. On each naan bread, smear a good amount of turmeric sauce, then cover with ground beef.

6. Dollop some ‘toum’ on each piece of naan. The more you like garlic, the more you put on.

7. Cook in the oven for 10-12 minutes.

8. Dress with sprouts and serve immediately.

9. EAT ALL THE FLATBREADS!!!

There you go! If you want, you can probably cook those on the BBQ if you’re not a fan of turning on the oven during the summer.

You can also make this recipe vegetarian by replacing the beef with ‘Yves Veggie Ground’ or chickpeas!

Let me know if you try it (and if you do, what you think of it) because I’m VERY excited about this recipe, I loved it!

I hope you guys enjoyed this week’s post, next week will be a TV and Books one, to fill up your summer vacation free time!

Until next time,

Andreanne

2 thoughts on “Shawarma Flatbread

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