By Protein
Lebanese Flatbread Recipe
Ingredients
- 4 oz. Red Pepper, Sliced
- 4 oz. Eggplant, Diced 1/2"
- 2 oz. Red Onion, Sliced
- 2 TSP. Olive Oil
- 1/2 TSP. Salt
- 1/4 TSP. Cracked Black Pepper
- 2 EA. Naan Flatbread, Prepared
- 4 OZ. Hummus, Divided
- 8 OZ. Original Philly® Fully Cooked Seasoned Sliced Beef , Thawed
- 6 OZ. Goat Cheese, Crumbled
- 2 TBSP. Fresh Parsley, Chopped
- 2 TSP. Pomegranate Molasses
Expand your menu with this Lebanese Flatbread Recipe featuring Original Philly® Fully Cooked Seasoned Sliced Beef on tender naan with hummus, goat cheese crumbles, and a roasted blend of red pepper, eggplant, and red onion. Finished with a sprinkle of fresh parsley and drizzle of pomegranate molasses, this Mediterranean-inspired flatbread is perfect as an appetizer or entrée and is sure to please your customers.
Directions
- Preheat oven to 350°F.
- Remove thawed meat from bag and spread in a single layer onto a parchment paper lined sheet pan. Place into oven and cook for 30-40 minutes. Remove from oven when fully heated.
- While meat cooks, place red pepper, eggplant and red onion in a medium mixing bowl with olive oil and toss until vegetables are well coated. Season evenly with salt and pepper.
- Spread vegetables in single layer on parchment paper lined sheet pan and cook them in oven for 10-15 minutes, or until tender and edges have browned slightly. Remove from oven and set aside.
- Increase oven temperature to 400°F.
- Spread hummus onto top side of each piece of naan bread; place each piece hummus side up on parchment paper lined sheet pan.
- Top each piece of naan with steak, vegetables and goat cheese crumbles.
- Place sheet pan of loaded naan into oven and cook for 10 minutes.
- Place naan on service plate(s); top with chopped parsley and drizzle of pomegranate molasses. May serve with extra pomegranate molasses on the side (optional). Serve immediately.
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