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Turkish Beef Flatbread

Turkish Beef Flatbread with Silk Chile Yogurt and Parsley

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Recipe Details


Chef Liz was inspired by the Turkish dish known as lahmacun (LAH-MAH-juhn), a type of thin-crust pizza topped with spiced meat and often folded or rolled before eating. In our version, everyone gets their own individual grilled flatbread. An aromatic blend of spices lends warmth and heat to the browned beef topping, balanced out with a cooling yogurt sauce, pickled onions, and parsley. Cut it up, roll it up, or just eat it whole.


  • For The Grill

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 1020
  • Protein 52g
  • Total Carb 100g
  • Total Fat 44g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • pizza dough
    12 ounces
    pizza dough
  • lemon
  • green bell pepper
    green bell pepper
  • grape tomatoes
    1/4 pint
    grape tomatoes
  • parsley
    1/4 ounce
  • yellow onion
    yellow onion
  • tomato paste
    2 tablespoons
    tomato paste
  • baharat spice mix
    1 teaspoon
    baharat spice mix
  • ground beef
    12 ounces
    ground beef
  • nonfat Greek yogurt
    1 container
    nonfat Greek yogurt
  • silk chile powder
    1 packet
    silk chile powder
  • flour
    2 tablespoons

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • grill or grill pan (optional)
  • 10" medium pan with lid
  • rolling pin (optional)

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat grill to medium heat. Remove pizza dough from bag, halve, and let soften at room temperature. Rinse all produce. Halve lemon. Halve bell pepper lengthwise, discarding seeds and stem; cut into ¼-inch pieces. Halve grape tomatoes. Roughly chop parsley leaves and stems. Peel onion and finely chop. In a small bowl, combine 2 tablespoons chopped onion and juice of ½ lemon. Set aside to pickle until Step 3.

  2. Cook beef

    Cook beef

    Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add bell pepper and remaining onion and sauté until soft, about 5 minutes. Add tomato paste and baharat spice mix; cook, stirring, until fully combined, 1 minute. Pat beef dry with paper towel and add to pan with ¾ teaspoon salt. Cook, breaking up beef, until browned, about 5 minutes more. Stir in grape tomatoes; remove from heat, cover, and set aside for Step 6.

  3. Finish salad and season yogurt

    Finish salad and season yogurt

    To bowl with pickled onion, stir in parsley, 2 teaspoons olive oil, ⅛ teaspoon salt, and black pepper as desired to combine. In a separate small bowl, combine yogurt, juice of remaining lemon, and half of silk chile powder (it's spicy so feel free to use less). Season with ¼ teaspoon salt and black pepper as desired. Set silk chile yogurt and parsley salad aside for serving.

  4. Roll dough

    Roll dough

    Sprinkle flour onto a clean, dry surface, coating a rolling pin or your hands with a thin layer. Roll or stretch doughs into circular shapes, rotating and working from center to edges, until ½-inch thick, about 8 inches in diameter.

  5. Grill flatbreads

    Grill flatbreads

    If using a grill pan, place it over medium-high heat now. Rub both sides of doughs with ½ tablespoon olive oil. Transfer doughs to grill and cook, working in batches if needed, until golden and warmed through, 2-3 minutes per side. Transfer to serving plates.

  6. Plate Turkish beef flatbreads

    Plate Turkish beef flatbreads

    Using a slotted spoon, spread beef over flatbreads, leaving a ½-inch border. Dollop over silk chile yogurt and garnish with parsley salad. For extra heat, sprinkle with remaining silk chile powder as desired. Enjoy Turkish beef flatbreads whole, folded, or cut into slices, and dig in!

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