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Smashed Merguez Beef Flatbreads

These Smashed Merguez Beef Flatbreads combine succulent beef mince, aromatic spices, and vibrant toppings for a flavorful dish that's perfect for casual gatherings or family dinners.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 480
Ingredients Method Notes

Ingredients
  

For the flatbreads
  • 4 pieces Flatbread Soft and chewy, these serve as the perfect vessel for toppings.
For the beef mixture
  • 400 g Beef Mince Juicy and rich, forms the hearty base of the dish.
  • 3 tbsp Rose Harissa Paste Fiery and aromatic, infuses the meat with flavor.
  • 2 tsp Cumin Seeds Earthy and nutty, elevates the overall taste.
  • 1 clove Garlic Adds fragrant depth to the beef mixture.
  • Salt to taste Salt and Black Pepper Essential seasonings that heighten flavors.
  • Olive Oil to taste Olive Oil Enhances flavors while adding richness.
For the toppings
  • 1 460g jar Roasted Red Peppers Sweet and smoky, provides sweetness and color.
  • 1 piece White Onion Adds freshness and texture; soak in ice water for crispness.
  • 1 piece Lemon Brightens everything with refreshing notes.
  • 150 g Greek Yoghurt Creamy and tangy, offers a cooling contrast.
  • 15 g Fresh Dill Offers a fresh pop of flavor that complements the beef.

Method
 

Preparation
  1. Start by heating your grill to high.
  2. In a large bowl, combine the beef mince with the rose harissa paste and cumin seeds. Grate in the garlic and season generously with salt and black pepper. Mix everything together well.
  3. Divide the beef mixture into four equal portions. On each flatbread, spread one portion, pressing the meat all the way to the edges. Place on a baking tray and drizzle with olive oil.
  4. Drain the jarred roasted red peppers and slice them thinly. Use a mandolin to achieve paper-thin slices for the onion, and soak the onion slices in a bowl of ice water.
Cooking
  1. Add the sliced roasted peppers to a bowl. Zest the lemon over the peppers, then squeeze half of the lemon’s juice into the mix. Season with salt and a drizzle of olive oil, stirring gently.
  2. Slide the flatbreads under the grill on the middle shelf. Grill for about 5 to 7 minutes, until the mince is fully cooked.
Assembly
  1. Once cooked, drain the onions and add them to the bowl with the peppers. On each grilled flatbread, add a dollop of Greek yogurt, followed by the pepper and onion salad. Finish with fresh dill, then roll up the flatbreads.
  2. Serve rolled flatbreads with remaining lemon cut into wedges.

Notes

For added flavor, marinate the beef mince with the harissa and spices for a few hours or overnight. You can also experiment with other toppings like sliced tomatoes or cucumbers.