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Moroccan Flatbreads

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Total Time
Prep/Total Time: 25 min.

By Taste Of Home Editorial Team

Recipe by Arlene Erlbach

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

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

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

    Moroccan Flatbreads

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    Prep Time 10 min
    Cook Time 15 min
    Yield 6 servings

    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
    Text Ingredients

    Directions

    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.

    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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