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Moroccan Flatbreads

Total Time

Prep/Total Time: 25 min.


6 servings

Updated: Apr. 24, 2022
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
Moroccan Flatbreads Recipe photo by Taste of Home


  • 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


  1. 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.
  2. Spoon lamb mixture over naan. Top with remaining carrots, feta and mint. Cut into wedges.

Test Kitchen tips
  • These are hearty, knife-and-fork flatbreads.
  • Using pre-cut carrots is an easy way to cut down on prep time.
  • Nutrition Facts

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

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