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Moroccan Flatbreads

My family loves these tacos with Middle Eastern seasoning lots of vegetables. Ground turkey or beef may be substituted for the lamb. —Arlene Erlbach, Morton Grove, Illinois
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings

Ingredients

  • 1-1/2 pounds ground lamb
  • 1-1/2 cups chopped zucchini
  • 1-1/4 cups medium salsa
  • 2 cups julienned carrots, divided
  • 1/2 cup dried apricots, coarsely chopped
  • 2 tablespoons apricot preserves
  • 1 tablespoon grated lemon zest
  • 1 tablespoon Moroccan seasoning (ras el hanout)
  • 1/2 teaspoon garlic powder
  • 3 naan flatbreads
  • 1/3 cup crumbled feta cheese
  • 2 tablespoons chopped fresh mint

Directions

  • In a large skillet over medium-high heat, cook lamb 8 minutes or until no longer pink, breaking up into crumbles; drain. Add zucchini, salsa, 1 cup carrots, apricots, preserves, lemon zest, Moroccan seasoning and garlic powder. Cook and stir until heated through and zucchini is crisp-tender, about 7 minutes.
  • Spoon lamb mixture over naan. Top with remaining carrots, feta and mint. Cut into wedges.

Test Kitchen tips
  • These are hearty, knife-and-fork flatbreads.
  • Using pre-cut carrots is an easy way to cut down on prep time.
  • Nutrition Facts
    1/2 flatbread: 423 calories, 19g fat (8g saturated fat), 81mg cholesterol, 677mg sodium, 39g carbohydrate (15g sugars, 3g fiber), 24g protein.

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