Arabian-style Beef with Flat Bread

Arabian-style Beef with Flat Bread

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– Serves 4

Preparation time – 5 minutes
Cooking time – 25 minutes

An easy Eastern-style help-yourself meal for an informal dinner party


Nutritional value per serving:
Protein 38 g; Fat 43 g of which saturates 13 g; Carbohydrate 41 g of which sugars 10 g; Energy 690 kcal.


*Click here for explanations of cookery terms and techniques


100 g/ 3 ½ oz pine kernels 1 tbsp olive oil 1 large onion, chopped 500 g/ 1lb 2 oz lean minced lamb or beef 1tbsp ground cumin 1 tsp ground allspice 200 g/ 7 oz tinned chopped tomatoes 1 bunch of coriander, chopped To Serve: 1 cucumber, chopped into fine dice, served in small bowl ½ crisp lettuce, such as iceberg, shredded, served in small bowl 200 ml/ 7 fl oz soured cream, served in small bowl 8 soft tortillas or pitta breads


  1. Preheat the oven to warm the bread.
  2. Dry-fry* the pine kernels in a large frying pan, shaking and stirring the kernels constantly until lightly browned. Transfer to a bowl and set aside.
  3. Add the olive oil to the pan and heat slowly and fry the onion over a moderate heat for 3 minutes or until it has softened. Add the meat and fry it until brown, stirring to break up any lumps.
  4. Stir in the cumin, allspice, tomatoes and their juice and simmer for 10 – 15 minutes, stirring occasionally.
  5. Put the bread into the oven to warm.
  6. When the meat is cooked, stir in the coriander and pine kernels, heat through for a minute or two, then transfer to a serving bowl.
  7. Put the bread into a napkin lined serving basket to keep hot.
  8. At the table, each diner takes a tortilla, places a spoon
ful of meat in centre, tops it with lettuce, cucumber and some soured cream, then rolls it up, holds it in the fingers and devours it.
  • If using pitta, make a slit in one side and spoon the meat and salad into the pocket.

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