Moroccan Flatbreads

Name: Moroccan Flatbreads
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings.
Cuisine: Africa, Moroccan, Middle Eastern
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

TOTAL TIME: Prep/Total Time: 25 min. YIELD: 6 servings.

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

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

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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