Name: Turkish Harissa Beef Flatbread
Prep time: 15 min
Cook time: 35 min
Yield: 2 people
Ingredients: 300 g agria potatoes cut into wedges; 2 tbsp The Good Oil Extra Virgin Rapeseed Oil; 275 g beef mince; ½ red onion diced; 1½ cloves of garlic crushed; 1 tsp ground cumin; ½ tsp paprika; ½ tsp ground coriander; ½ C plain unsweetened yoghurt; ¼ handful fresh mint chopped; 2 flatbread; 2 tbsp Harissa sauce; 75 g spinach chopped; 75 g feta crumbled (leftover feta is easily frozen)

Difficulty

Easy

Serves

2 people

Cooking time

50 minutes

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How To Make Turkish Harissa Beef Flatbread with Wedges

Indulge in these loaded Turkish Harissa Beef flatbreads with golden potato wedges, seasoned beef mince, mint yoghurt sauce, and zesty harissa. This mouthwatering creation is a symphony of textures and tastes that satisfies your cravings with every bite.

Ingredients

300 g agria potatoes cut into wedges
2 tbsp The Good Oil Extra Virgin Rapeseed Oil
275 g beef mince
½ red onion diced
1½ cloves of garlic crushed
1 tsp ground cumin
½ tsp paprika
½ tsp ground coriander
½ C plain unsweetened yoghurt
¼ handful fresh mint chopped
2 flatbread
2 tbsp Harissa sauce (see chef’s tip)
75 g spinach chopped
75 g feta crumbled (leftover feta is easily frozen)

Method

Heat the oven to 200°C.
Toss the potato wedges with half of the olive oil in a large roasting dish, arrange in a single layer, season with a sprinkle of salt and bake for 35 minutes or until golden and cooked through. Turn halfway through cooking.
Heat the remaining olive oil in a large frying pan over medium-high heat. Add the mince and cook, turning at times, until well coloured. Break up any lumps as it cooks with a spoon or spatula.
Add the onion and garlic to the beef, along with the cumin, paprika and coriander and stir well to combine. Season with salt and pepper to taste. Cook for another 2-3 minutes. Remove from the heat and set aside.
In a small bowl, combine the yoghurt and chopped mint leaves. Season with a little salt to taste and set aside.
Warm up the flatbreads in the oven alongside the wedges.
To assemble the loaded flatbreads, spread a couple of good spoonfuls of harissa sauce onto each flatbread. Top with a handful of spinach leaves, a generous amount of the beef mince, crumbled feta, and a dollop of mint yoghurt sauce.
Serve with wedges alongside.

Chef’s Tip: By harissa sauce we mean a sauce similar to tomato sauce that has a harissa flavour. This is not to be confused with harissa paste as this would be way too spicy for the quantity needed in this recipe. If in doubt you can add some harrissa to your favourite tomato chutney.

When in season use sliced cucumber to top these flatbreads as well.

The Good Oil is locally grown in New Zealand and cold-pressed with minimal processing, retaining its natural nutrients and fresh taste. It’s a clean, GE-free oil pressed without chemicals, offering a healthy, versatile choice with a high smoke point – perfect for frying, roasting, baking, and salads. A great alternative to olive oil, it brings smooth flavour without overpowering your dish.

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