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Turkish flatbread with beef, red onion, feta and pomegranate

  • Serves 6
  • 15 mins



340g bread flour

1 x (7g) sachet dried active yeast

1 x 5ml spoon (1 tsp) sugar

1 x 5ml spoon (1 tsp) salt

190ml luke warm water

2 x 15 ml spoon (2 tbs) olive oil

1 x 5ml spoon (1tsp) oil


500g Northern Ireland Quality Assured steak mince

½ red onion

2 large garlic cloves

Small handful parsley

4 small tomatoes

1 x 5ml spoon (1 tsp) paprika

1 x 5ml spoon (1 tsp) dried chilli flakes

2 x 15 ml spoon (2 tbs) tomato paste

2 x 15 ml spoon (2 tbs) honey

60g feta

1 x 15 ml spoon (1 tbs) pomegranate seeds

½ lemon


Weighing scales, large mixing bowls, mixing spoons, measuring jug, cling film, flour dredger, rolling pin, pastry brush, baking tray, chopping board, knife, garlic crusher, frying pan, wooden spoon, oven gloves, juicer.


  1. Preheat the oven to 220oC/gas 8.
  2. Make the bread:
  • Place the flour, yeast, sugar and salt into a large bowl and mix;
  • Make a well in the centre of the flour and pour in the warm water and olive oil;
  • Mix to form a dough;
  • Transfer the dough to a clean, dry surface and knead until smooth (about 10 minutes);
  • Return the dough to the bowl and cover with cling film;
  • Put the dough in a warm place to prove until it has doubled in size.
  1. When the dough has doubled in size, place onto a clean dry surface and divide into 2 equal pieces.
  2. Dust the surface with flour and roll each piece of dough into an oblong shape flatbread.
  3. Brush a baking tray with a little oil and place the flatbreads onto the tray.
  4. Brush a piece of cling film with a little oil and cover the flat breads. Leave the flatbreads to rest while you prepare the topping.
  5. Prepare the vegetables, garlic and herbs:
  • Peel and finely slice the onion;
  • Peel and crush the garlic;
  • Chop the parsley,
  • Dice the tomatoes.
  1. Heat a frying pan and dry fry the mince, stirring to break up any lumps. Drain any excess liquid from the pan.
  2. Stir in the onion and garlic and cook until soft.
  3. Add the tomatoes, paprika, chilli flakes, tomato puree and mix well.
  4. Cook for 5 minutes, stirring occasionally, until the tomatoes have softened and the mixture is quite dry.
  5. Remove from the heat and stir in half of the parsley.
  6. Remove the cling film from the flatbreads and spoon the mince mixture over the flatbreads.
  7. Drizzle the honey over the flatbreads.
  8. Bake for 15 minutes until golden.
  9. Juice the lemon.
  10. When baked, sprinkle the rest of the parsley, pomegranate seeds and lemon juice over the flatbreads.


Top tips:

  • Serve the flatbreads with a side salad.


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