Middle Eastern · main

Spiced Lamb Flatbread Pizzas with Yogurt and Pine Nuts

Name: Spiced Lamb Flatbread Pizzas with Yogurt and Pine Nuts
Prep time: 27 min
Total time: 29 min
Cuisine: Middle Eastern
Ingredients: olive oil — 27 g; lamb — 454 g; yellow onion — 110 g; garlic — 12 g; tomato paste — 30 g; cinnamon — 7 g; cumin — 7 g; allspice — 3 g; salt — 5 g; black pepper — 3 g; pine nuts — 79 g; flatbreads — 400 g; nonfat plain yogurt — 237 g; lemon — 65 g; parsley leaves — 30 g; feta cheese crumbles — 57 g

Spiced Lamb Flatbread Pizzas with Yogurt and Pine Nuts reads umami 7.0, richness 6.5 and citrus 5.1 on Palate's 0–10 flavor X-ray — a Middle Eastern main, about 29 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 7.7 / 10
Sweet & Fruity — 4.9 / 10
Sour & Bright — 6.4 / 10
Bitter & Earthy — 3.0 / 10
Rich & Fat — 7.9 / 10
Aromatic & Spice — 4.9 / 10

The measured notes (of 18)

Umami 7.0 · Richness 6.5 · Citrus 5.1 · Nutty 4.5 · Sourness 4.5 · Salinity 4.4 · Allium 4.3 · Fruity 4.2 · Funk & Ferment 2.9 · Earthy 2.7 · Herbaceous 2.7 · Sweetness 2.6 · Warm Spice 2.5 · Bitterness 1.6 · Floral 1.5 · Heat 0.7

What's in it (16)

olive oil — 27 g
lamb — 454 g
yellow onion — 110 g
garlic — 12 g
tomato paste — 30 g
cinnamon — 7 g
cumin — 7 g
allspice — 3 g
salt — 5 g
black pepper — 3 g
pine nuts — 79 g
flatbreads — 400 g
nonfat plain yogurt — 237 g
lemon — 65 g
parsley leaves — 30 g
feta cheese crumbles — 57 g

Time & effort: about 29 min (27 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 187.2 kcal, 10.7 g protein, 10.3 g fat, 14.2 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

Preheat the oven to 450 F with a rimmed baking sheet inside. Toast the pine nuts in a small dry skillet over medium heat, shaking the pan often, until golden and fragrant, 3-4 minutes; transfer to a plate.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the lamb, breaking it up with a spoon, and cook until browned and no longer pink, 6-7 minutes.
Add the onion to the skillet and cook, stirring occasionally, until softened and lightly golden, 4-5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Stir in the tomato paste, cinnamon, cumin, allspice, salt, and pepper; cook, stirring, until the paste darkens and coats the lamb evenly, 1-2 minutes. Remove from heat.
Whisk together the yogurt, lemon zest, 1 tablespoon of the lemon juice, and a pinch of salt in a small bowl until smooth; set aside for topping.
Brush both sides of the flatbreads with the remaining 1 tablespoon olive oil. Carefully remove the hot baking sheet from the oven, arrange the flatbreads on it, and bake until the edges just begin to crisp, 3-4 minutes.
Remove the baking sheet from the oven, spread the lamb mixture evenly over the flatbreads, and return to the oven; bake until the edges are deeply golden and the lamb sizzles, 5-6 minutes.
Top each flatbread with dollops of the yogurt sauce, the toasted pine nuts, parsley, and feta; slice and serve immediately.

Dishes with a similar flavor shape

Garlic Parmesan Baked Orzo with Chicken — Mediterranean
Butternut Squash Ravioli with Brown Butter and Sage — Italian
Chicken Karaage — Japanese
Harissa Chickpea Pasta with Feta — Mediterranean
Fondue Moitié-Moitié — Swiss

Keep reading: what umami, richness, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.