Lebanese Flatbread Recipe

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.

Ingredients

YIELD: 2 Flatbreads

AMOUNT	MAIN 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

Directions

Step 1: Preheat oven to 350°F.

Step 2: 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.

Step 3: 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.

Step 4: 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.

Step 5: Increase oven temperature to 400°F.

Step 6: Spread hummus onto top side of each piece of naan bread; place each piece hummus side up on parchment paper lined sheet pan.

Step 7: Top each piece of naan with steak, vegetables and goat cheese crumbles.

Step 8: Place sheet pan of loaded naan into oven and cook for 10 minutes.

Step 9: 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.