details
- Serves 4
- Prep time: 15 minutes
- Total time: 30 minutes
- 8 (7-inch) Flatbread rounds
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 3 tablespoons prepared minced garlic
- 3 tablespoons lemon juice
- 1 pound lean ground turkey
- 3/4 teaspoon ground cumin
- 3/4 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- salt and pepper
- 1/2 cup pine nuts, lightly toasted
- 1 1/2 cups plain Greek yogurt
- 1/2 cup fresh mint leaves, torn
directions
In a large nonstick skillet over medium-high heat, warm the olive oil. Add the onion and garlic and sauté until soft, but not brown, about 5 minutes. Add the lemon juice and 1 teaspoon of salt and 1/4 teaspoon of pepper; cook until the liquid evaporates.
Add turkey to the pan and cook, breaking it up with a wooden spoon, until no pink remains, about 6-7 minutes. Stir in the cumin, coriander, cayenne, and 1 teaspoon of salt. Cook for one more minute.
Toast the flatbreads. Spread some of the yogurt first, then top with the turkey mixture and mint.