Mince-stuffed flatbread

STEP BY STEP

Let's make something delicious.

1. 01

   Peel and finely chop the onions and garlic. Wash the red pepper, pat dry and halve. Remove the stalk, seeds and white membranes. Cut the flesh into strips, then into small dice. Wash the parsley, shake dry and pick off the leaves. Finely chop with a mezzaluna.

2. 02

   Heat 0.5 tbsp oil in a non-stick frying pan. Gently fry the onions and garlic until translucent. Add the diced red pepper and fry briefly, then remove the mixture from the pan.

3. 03

   Heat the remaining oil in the pan and fry the mince, stirring to break it into small pieces. Add the paprika and fry briefly. Stir in the onion and pepper mixture. Add the tomatoes and cook for 5 minutes. Season with salt and pepper and stir in the parsley.

4. 04

   For the dip, stir the yoghurt until smooth and season with salt, pepper, lemon juice and chilli flakes. Trim the iceberg lettuce and remove the outer leaves. Cut the lettuce into thirds, then into thin strips. Briefly heat the flatbread in the oven according to the packet instructions. Meanwhile, cut the feta into strips, then into cubes about 1 cm in size.

5. 05

   Remove the flatbread from the oven and cut into quarters. Slice each quarter open horizontally with a knife without cutting all the way through. Line the lower halves with iceberg lettuce and add some of the mince mixture. Add a few feta cubes, then some more mince and feta, and close the flatbread quarters. Serve with the dip.