Turkish Beef Flatbread with Silk Chile Yogurt and Parsley
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Ingredients & Equipment
What we send
- 12 ouncespizza dough
- 1green bell pepper
- 1/4 pintgrape tomatoes
- 1/4 ounceparsley
- 1yellow onion
- 2 tablespoonstomato paste
- 1 teaspoonbaharat spice mix
- 12 ouncesground beef
- 1 containernonfat Greek yogurt
- 1 packetsilk chile powder
- 2 tablespoonsflour
What You’ll Need
- olive oil
- kosher salt
- black pepper
- grill or grill pan (optional)
- 10" medium pan with lid
- rolling pin (optional)
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.
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.
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.
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.
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.
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!