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Smashed Merguez Beef Flatbreads

A sensational dish featuring robust flavors and vibrant North African spices, perfect for a weeknight dinner or an impressive gathering.
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Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean, North African
Calories: 450
Ingredients Method Notes

Ingredients
  

For the beef mixture
  • 400 g Beef Mince Juicy and rich, the beef serves as the hearty base for your flatbread.
  • 3 tbsp Rose Harissa Paste This spicy and aromatic paste infuses warmth and a complex flavor profile.
  • 2 tsp Cumin Seeds Earthy and nutty seeds that amplify the aromatic quality.
  • 1 clove Garlic Fragrant and zesty, adds an essential kick.
  • 1 tbsp Olive Oil For drizzling and elevating the flavor.
  • Salt and Black Pepper Essential seasonings for flavor.
For assembly
  • 4 pieces Flatbreads Soft and flexible for holding toppings.
  • 460 g Jar Roasted Red Peppers Adds vibrant color and delightful tang.
  • 1 piece White Onion Fresh flavor to brighten the dish.
  • 1 piece Lemon Adds brightness and enhances flavors.
  • 150 g Greek Yoghurt Creamy and tangy contrast to spicy ingredients.
  • 15 g Fresh Dill Rounds out the dish beautifully.

Method
 

Preparation
  1. Preheat the Grill to high for a fantastic sear.
  2. In a large bowl, combine beef mince, harissa paste, and cumin seeds. Grate in garlic, then season with salt and black pepper. Mix until well combined.
  3. Divide the mince mixture into four equal portions. Spread one portion onto each flatbread, covering edges. Place on a baking tray and drizzle with olive oil.
  4. Drain the jar of roasted red peppers and thinly slice them. Use a mandolin to create fine slices of onion and soak in ice water for extra crunch.
  5. In a bowl, combine sliced peppers and drained onions. Zest lemon over and squeeze in half the juice. Season with salt and a drizzle of olive oil.
Cooking
  1. Place flatbreads under the grill on the middle shelf and cook for 5-7 minutes or until the beef is cooked through.
  2. Once out of the grill, add a dollop of Greek yoghurt on each flatbread, followed by the pepper and onion salad. Garnish with fresh dill and roll them up.
Serving
  1. Serve with lemon wedges on the side for added zest.

Notes

For deeper flavor, marinate the beef for a few hours. Experiment with herbs or add chili flakes for extra heat. For make-ahead, wrap unassembled flatbreads in foil and refrigerate; reheat before serving.