Spiced Lamb Flatbreads with Sumac Onion Salad

Ingredients

For the flatbreads

• 1 lb ground lamb
• 1 small yellow onion, coarsely grated
• 1 roma tomato, seeded and finely diced
• 2 cloves garlic, finely grated
• ¼ cup finely chopped parsley
• ¼ cup finely chopped cilantro
• Juice of ½ lemon
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp ground black pepper
• Kosher salt
• 3 Greek Pitas

For the sumac onion salad

• 1 sweet white onion, thinly sliced
• ½ english cucumber, seeded and thinly sliced
• ¼ cup finely chopped parsley
• 1 tsp sumac
• Juice of 1 lemon
• Kosher salt

For the garlic sauce

• ¼ cup mayonnaise
• ¼ cup plain yogurt
• 1 clove garlic, finely grated
• Kosher salt

Directions

1. Preheat the oven to 500 degrees Fahrenheit.
2. To a large bowl, add the ground lamb. Squeeze as much juice out of the onions, discarding the juice. Add the squeezed onions to the lamb along with the tomatoes, garlic, parsley, cilantro, lemon juice, cumin, smoked paprika, black pepper, and kosher salt to taste. Mix well.
3. Divide the lamb into 4 equal portions. Place one portion in the middle of a pita, and spread the lamb evenly so that it reaches the edge of the pita. Repeat with the remaining pitas.
4. Place the pitas, lamb side up, on a lined baking sheet. Bake for 12-15 minutes or until the lamb has cooked through and the pita is golden and slightly crisp.
5. To a medium bowl, add the onions, cucumber, parsley, sumac, lemon juice, and salt to taste. Mix well.
6. To a small bowl, add the mayonnaise, yogurt, garlic, and salt to taste. Mix well.
7. To assemble, place the pita on a plate. Drizzle over a few spoonfuls of the garlic sauce, and top with some of the sumac onion salad.