Za’atar Beef & Kale Flatbread

Ingredients

Here are the following ingredients:

Beef Topping

• 3 tbsp (45 mL) canola oil
• 4 lb (2 kg) Ground Beef (Extra Lean)
• 2 tbsp (30 mL) ground cumin
• 2 tbsp (30 mL) minced garlic
• 1 tbsp (15 mL) kosher salt
• 2 tsp (10 mL) freshly ground black pepper
• 10 oz (300 g) baby kale, about 8 cups (2 L)
• ¼ cup (60 mL) za’atar seasoning

Flatbread

• 6 cups (1.5 L) prepared hummus
• 16 flatbreads, about 18 x 9 inch (45 x 22 cm)
• 1 lb (500 g) crumbled feta, about 4 cups (1 L)

Service

• 12 oz (375 g) seeded and diced tomato, about 2 cups (500 mL)
• 1 cup (250 mL) chopped fresh parsley
• ⅓ cup (75 mL) za’atar seasoning

Preparation

1. Beef Topping: Heat oil in large skillet set over medium-high heat. Cook ground beef until browned. Drain off fat. Add cumin, garlic powder, salt and pepper. Cook for 1 minute or until fragrant and beef is well coated.
2. Stir in 1 cup (250 mL) water, baby kale and za’atar. Cook until water has evaporated and kale has wilted. Cool completely.
3. Flatbread: Spread ⅓ cup (75 mL) hummus over each flatbread. Top with 1 cup (250 mL) Beef Topping and ¼ cup (60 mL) feta. Cover and refrigerate.

Service

1. Bake flatbread, in convection oven at 425°F (220°C), for 8 to 10 minutes or until flatbread is crisp and cheese is lightly browned.
2. Cut flatbread into wedges. Garnish with 2 tbsp (30 mL) tomatoes and 1 tbsp (15 mL) parsley. Sprinkle with 1 tsp (5 mL) za’atar.

Beef Cuts