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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 350°F or 180°C. | 2. Finely dice the red onion and finely chop the fresh parsley and set aside. | 3. In a non-stick skillet, cook the ground beef or lamb for 2 minutes, mashing it into smaller pieces with a spatula. | 4. Add the red onion, cumin, pine nuts, paprika and lemon juice. | 5. Cook the beef or lamb mixture until the meat is completely cooked, about 10 minutes. | 6. Meanwhile, spread all but 3 tablespoons of the yoghurt onto the four naan breads, as you would spread tomato sauce on a pizza and put in the oven to warm through for 5 minutes. | 7. Remove the meat mixture from the heat and stir through the remaining 3 tablespoons of yoghurt. | 8. Remove the naan breads from the oven. Share the meat mixture between the naan breads and put back in the oven for 5 minutes (don't leave it in the oven for too long as the meat would dry out and fall apart on the plate). | 9. Remove from the oven, scatter with the fresh parsley and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red onion	1			-	-	-	-
parsley leaf	1	tablespoon		-	-	-	-
beef	1	lb	ground ground	530.4012	0.0	104.5842	12.1947
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
pine nut	2	tablespoons		113.5688	2.2072	2.3102	11.5374
paprika	1 1/2	1/2		9.729	1.8627	0.4878	0.4447
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
natural yoghurt greek	1/2	cup		-	-	-	-
naan bread garlic coriander	4			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.