Recipe Index

Ingredients

• 1 onion, very finely sliced
• 1 1/2 tsp ground turmeric
• 2 limes, juice only, or 4 tbsp white wine vinegar
• 2 tsp caster sugar
• Pinch of salt
• 5 1/2 oz Greek-style yoghurt
• 1 garlic clove, finely grated
• 1 heaped tbsp chopped fresh mint leaves
• Pinch of salt
• 2 to 3 tomatoes, chopped (approximately 10 1/2 oz)
• Large pinch of salt
• 14 1/2 oz spiced tomato and garlic beef base (1 portion)
• 2 to 3 soft flatbreads
• Fresh coriander leaves, to serve

Method

1. Mix the finely sliced onion with the turmeric, lime juice, caster sugar and a pinch of salt and leave the bowl to stand 15 to 20 minutes, until the onion softens and turns bright yellow.
2. Stir the Greek-style yoghurt with the grated garlic, chopped mint and a pinch of salt into a cooling sauce and set it aside.
3. Salt the chopped tomatoes in a colander and leave them to drain slightly so they do not water down the flatbreads.
4. Reheat the beef base gently in a saucepan over medium-low heat for 4 to 5 minutes until piping hot, loosening it with a splash of water if necessary.
5. Warm the flatbreads in a dry frying pan over low heat for 1 to 2 minutes per side until soft and pliable.
6. Top each flatbread with hot beef, spoonfuls of the garlic and mint yoghurt, the drained tomatoes and a generous pile of pickled onions, then scatter coriander leaves over and serve.

Prep: 30 min · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data