Spicy Beef Flatbread With Yogurt Cucumbers Recipes

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SPICY BEEF FLATBREAD WITH YOGURT & CUCUMBERS



Spicy Beef Flatbread With Yogurt & Cucumbers image

Make and share this Spicy Beef Flatbread With Yogurt & Cucumbers recipe from Food.com.

Provided by Rick M.

Categories     Meat

Time 1h

Yield 8 serving(s)

Number Of Ingredients 17

1 1/2 cups whole milk yogurt
1 tablespoon fresh lemon juice
kosher salt, freshly ground black pepper
4 garlic cloves, finely grated
1/2 cup tomato paste
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cumin
2 tablespoons hot spanish paprika
1 1/2 lbs ground beef
1/4 cup extra virgin olive oil
1 medium red onion, thinly sliced
all-purpose flour (for dusting)
1 lb prepared pizza dough, cut in half, room temperature
cornmeal (for dusting)
2 Persian cucumbers, thinly sliced
cilantro leaf (for serving)
vegetable oil (for brushing)

Steps:

  • Prepare a grill for medium-high heat; thoroughly clean grates and brush with oil. Whisk yogurt and lemon juice in a medium bowl; season with salt and pepper. Set aside until ready to assemble.
  • Mix garlic, tomato paste, cinnamon, cumin, paprika, and 2 1/2 teaspoons salt in a large bowl. Mix in beef and 2 tablespoons olive oil until completely combined. Heat remaining 2 tablespoons oil in a large cast iron skillet on the grill or stove over medium high. Cook beef mixture, stirring occasionally and breaking up large clumps, until browned and cooked through, 12-14 minutes. Add onion and cook until just beginning to soften, about 2 minutes; remove from heat and set aside until ready to assemble.
  • Increase grill to high heat. On a clean work surface lightly dusted with flour, stretch or roll each piece of dough into a 12- x 10-inch oval and transfer to a pizza peel or cookie sheet dusted with cornmeal. (If dough springs back, cover and let rest 10 minutes, then stretch again, resting as needed). Transfer both pieces of prepared dough to grill over direct heat. Cook until first side is charred and dough is dry and stiff, about 2 minutes. Turn and cook just until second side is charred and cooked through, about 2 minutes. Transfer to baking sheet and let cool slightly. Top with cooked beef mixture, dividing evenly. Dollop with yogurt mixture and top with cucumber and cilantro.

Nutrition Facts : Calories 299.6, Fat 21.4, SaturatedFat 7, Cholesterol 63.8, Sodium 209.4, Carbohydrate 8.6, Fiber 1.8, Sugar 5, Protein 18.7

SPICY CUCUMBERS WITH YOGURT, LEMON AND HERBS



Spicy Cucumbers With Yogurt, Lemon and Herbs image

This recipe brings together two contrasting components to create a bright summer dish. A simple yogurt sauce is dressed up with herbs and zest, then topped with cucumbers that have marinated in a spicy oil. Coriander, cumin and red-pepper flakes bloom in a neutral oil, and the cucumbers take on the flavors as they sit. For the yogurt, a variety of garden fresh herbs work well, but dill and mint are crucial. Both the yogurt and the cucumbers can be prepared up to a day in advance and kept refrigerated until serving. When you're ready, spread the yogurt sauce in a wide bowl or plate. Spoon the cucumbers on top evenly so each each bite gets a little yogurt and a little cucumber: One will temper the spiciness of the other. Save a handful of the herbs for a fresh garnish.

Provided by Yewande Komolafe

Categories     easy, salads and dressings, vegetables, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

1 1/2 pounds Persian cucumbers (about 8), ends trimmed and quartered lengthwise into spears, then crosswise into 2-inch pieces
1 teaspoon kosher salt, plus more to taste
1/4 cup grapeseed oil or other neutral oil, such as canola, safflower, sunflower oil
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon red-pepper flakes
2 scallions, trimmed and thinly sliced
2 teaspoons apple cider vinegar
1 cup full-fat Greek yogurt
1/2 cup mint leaves, thinly sliced
1/4 cup dill, chopped
1/4 cup parsley leaves and tender stems, chopped
1 lemon
2 tablespoons olive oil
Black pepper
1/4 cup pine nuts (optional)

Steps:

  • Toss the cucumber pieces with 1 teaspoon salt and set in a colander in the sink to drain.
  • In a small pot, heat the oil over medium heat. Add the coriander and cumin, and toast until fragrant, stirring to avoid scorching, about 1 minute. Remove oil from heat, add red-pepper flakes and allow to cool.
  • In a medium bowl, toss the salted cucumber pieces with the scallions, spiced oil and apple cider vinegar. Allow to marinate in the refrigerator for 15 minutes or overnight while you prepare the yogurt.
  • In a small bowl, combine the yogurt, half of the herbs (mint, dill and parsley), zest and juice of the lemon and the olive oil. Stir to incorporate, and season to taste with salt and pepper.
  • Spread the yogurt mixture on a plate or the bottom of a shallow bowl. Using a slotted spoon to drain the cucumbers and scallions of excess liquid, evenly place the cucumbers and scallions on top of the yogurt. Finish with the remaining chopped herbs and pine nuts (if using), and serve immediately.

GRILLED FLATBREAD WITH CUCUMBER-YOGURT SALAD



Grilled Flatbread with Cucumber-Yogurt Salad image

Provided by Bobby Flay

Categories     appetizer

Time 2h36m

Yield 4 servings

Number Of Ingredients 12

1 1/2 cups warm water
1/2 teaspoon dry yeast
4 cups all-purpose flour
2 tablespoons green olive oil, plus more for brushing
Salt and pepper
2 cucumbers, peeled and coarsely grated
8 ounces plain yogurt, drained through a strainer lined with cheesecloth for 1 hour
4 cloves garlic, finely chopped
1/2 teaspoon ground cumin
2 tablespoons chopped fresh dill
Salt and freshly ground pepper
Dill sprigs

Steps:

  • Mix water and yeast and let stand 15 minutes. Gradually pour in 2 cups of the flour and incorporate. Mix for about 1 minute to form a sponge. Let stand, covered for at least 1 hour up to 2 hours to create the sponge.
  • Put sponge in the bowl of an electric mixer. Using the dough hook, add flour 1/2 cup at a time to form dough. Remove from bowl and knead. Place in a clean oiled bowl and let rise, slowly, about 1 hour. Divide dough into 4 balls. Roll out into 6-inch circles.
  • Heat grill to high. Brush the dough with olive oil and season with pepper. Grill the bread for 2 1/2 to 3 minutes on each side. Remove from the grill and brush with more olive oil.
  • Combine shredded cucumbers, yogurt, garlic, cumin, and chopped dill in a medium bowl. Season with salt and pepper, to taste. Garnish with fresh dill sprigs.

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Top Asked Questions

What's the best way to cook yoghurt flatbread?
Lightly grease a work surface with olive oil then use a rolling pin to roll each ball of dough out into rounds approximately the size of a saucer. Heat a skillet or frying pan on medium heat. Once the pan is hot, add a flatbread and cook each side for 20-30 seconds, until cooked through and covered in brown spots.
How to make spicy cucumbers with yogurt and herbs?
In a medium bowl, toss the salted cucumber pieces with the scallions, spiced oil and apple cider vinegar. Allow to marinate in the refrigerator for 15 minutes or overnight while you prepare the yogurt. In a small bowl, combine the yogurt, half of the herbs (mint, dill and parsley), zest and juice of the lemon and the olive oil.
What's the best way to cook beef and cucumbers?
Add beef and a pinch of salt; break up meat into small pieces with a wooden spoon then spread out in pan to create a single layer. Cook, undisturbed, until bottom side is browned and crisp, about 5 minutes. Break up meat with a spatula and turn over pieces. Cook until other side is browned and crisp and meat is cooked through, 5–7 minutes.
How to make beef tenderloin with cucumbers?
Recipe Preparation. Cut cucumbers crosswise into 4"-thick pieces. Using a rolling pin, meat mallet, or the flat side of a chef’s knife, lightly crush cucumbers, then slice crosswise into ½"-thick slices; set aside. Heat oil in a large skillet, preferably cast iron, over high. Add beef and a pinch of salt; break up meat into small pieces...

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