Moroccan Flatbreads

Name: Moroccan Flatbreads
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Cuisine: Africa, Moroccan, Middle Eastern
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

Total Time Prep/Total Time: 25 min.

Yield 6 servings

Test Kitchen Approved

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

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.

Nutrition Facts

1/2 flatbread: 423 calories, 19g fat (8g saturated fat), 81mg cholesterol, 677mg sodium, 39g carbohydrate (15g sugars, 3g fiber), 24g protein.

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

Recipe Creator