Mediterranean Ground Beef Flatbread with Hot Honey Feta Cream
Sweet, savoury and packed with Mediterranean flavour, these flatbreads are loaded with warmly spiced ground beef, crisp fresh vegetables and a creamy hot honey feta sauce. A quick, satisfying meal with the perfect balance of **spicy, tangy and sweet**.
Ingredients
1 tbsp olive oil
1 lb ground beef
3 cloves garlic, minced
1 tsp paprika
1 tsp cumin
1 tsp dried oregano
½ tsp chili flakes
½ tsp salt
½ tsp black pepper
1 tbsp lemon juice
1 cup feta cheese, crumbled
½ cup Greek yogurt
2 tbsp cream cheese
2 tbsp hot honey
1 tbsp olive oil
1 tbsp lemon juice
¼ tsp black pepper
4 flatbreads or naan
1 cup shredded lettuce
1 cup cherry tomatoes, halved
1 cup cucumber, diced
½ cup red onion, thinly sliced
¼ cup fresh parsley, chopped
Instructions
- Cook the beef: Heat 1 tbsp olive oil in a skillet over medium-high heat. Add 1 lb ground beef and cook for 5–6 minutes, breaking it apart as it cooks, until nicely browned.
- Season the beef: Add 3 minced garlic cloves, 1 tsp paprika, 1 tsp cumin, 1 tsp dried oregano, ½ tsp chili flakes, ½ tsp salt, ½ tsp black pepper, and 1 tbsp lemon juice. Stir well and cook for another 2–3 minutes, then remove from the heat.
- Make the hot honey feta cream: Add 1 cup crumbled feta, ½ cup Greek yogurt, 2 tbsp cream cheese, 2 tbsp hot honey, 1 tbsp olive oil, 1 tbsp lemon juice, and ¼ tsp black pepper to a blender or small food processor. Blend until smooth and creamy.
- Warm the flatbreads: Warm 4 flatbreads or naan in a dry skillet or oven for about 30–45 seconds per side, until soft and pliable.
- Add the feta cream: Place the warm flatbreads on serving plates and spread each generously with the hot honey feta cream.
- Add the toppings: Divide the cooked beef between the flatbreads, then top with 1 cup shredded lettuce, 1 cup halved cherry tomatoes, 1 cup diced cucumber, ½ cup thinly sliced red onion, and ¼ cup chopped fresh parsley.
- Finish and serve: Top with extra crumbled feta, Kalamata olives, or pickled red onions, if desired. Finish with an extra drizzle of hot honey and serve immediately, either open-faced or folded.
Hints & Tips
- Get the beef nicely browned: Let it sit against the hot pan for short periods instead of constantly stirring. Those caramelised bits add loads of flavour.
- Drain excess fat if necessary: If your beef releases a lot of fat, spoon some off before adding the spices so the flatbread doesn’t become greasy.
- Adjust the hot honey to taste: Start with a little less if you’re sensitive to heat. You can always add an extra drizzle when serving.
- Make the feta cream ahead: It can be prepared several hours ahead and refrigerated. Give it a quick stir before using.
- Keep the vegetables crisp: Add the lettuce, cucumber and tomatoes just before serving so they stay fresh and don’t make the flatbread soggy.
- Warm the flatbreads last: They’re at their best warm and slightly toasted, especially with a few charred spots around the edges.
- Add a squeeze of lemon: A little fresh lemon over the finished flatbread cuts through the rich beef and feta beautifully.
- For extra crunch: Try adding toasted pine nuts or a few finely sliced radishes.
- Don’t overload them if folding: If you want to eat these like wraps, use slightly less filling. For an open-faced meal, pile them high.
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