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Turkish-style flatbreads

Jessica Brook
Jessica Brook

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Turkish beef or lamb flatbreads.
Turkish beef or lamb flatbreads.James Moffatt

Dress up your Turkish bread with sausage meat and smoky flavours.

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Ingredients

  • 2 red onions

  • 500g cevapi sausages (skinless sausages)*

  • 2 tbsp quality tomato paste

  • 1 tbsp smoked paprika

  • 2 small Turkish breads, halved lengthways

  • 1 tbsp extra virgin olive oil, plus extra to serve

  • 2 tbsp lemon juice, plus extra lemon wedges, to serve

  • ½ cup mint leaves

  • ½ cup dill

  • ½ cup toum (Lebanese garlic dip)

  • 2 tbsp dukkah, to serve 

  • Beef or lamb skinless sausages will both work well for this topping.

Method

  1. Step 1

    Coarsely grate 1 onion and place in a mixing bowl with sausages, tomato paste and smoked paprika. Mix together then spread over the cut sides of the Turkish breads. Place on a large baking tray. Drizzle with oil and season with salt and pepper. 

  2. Step 2

    Preheat the grill to high. Place the tray under the grill and cook for 10 minutes, or until golden and lightly charred. 

  3. Step 3

    Meanwhile, thinly slice the remaining onion and place in a small bowl. Add the lemon juice, season with salt and pepper, and toss to combine. 

  4. Step 4

    Serve the flatbreads topped with herbs, the sliced onion, toum, dukkah and with lemon wedges on the side.

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Jessica BrookJessica Brook is a recipe writer.

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Original URL: https://www.theage.com.au/goodfood/recipes/turkishstyle-flatbreads-20211206-h207v7.html