Pulled Moroccan lamb Turkish breads

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Allergen – Contains gluten, dairy. Egg, nut free.

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g NF Nut free EF Egg free Main meal

Ingredients

Turkish bread - 5 (130 grams ea.)

Moroccan pulled lamb - 500 grams (As per green recipe)

Yoghurt – plain - 110 grams

Paprika – smoked - ¼ tsp.

Garlic – crushed - ¼ tsp.

Mint – fresh - 1 tbsp.

Tomato - 180 grams (Sliced)

Rocket - 125 grams

Pumpkin - 150 grams (Sliced, roasted)

Turkish bread - 10 (130 grams ea.)

Moroccan pulled lamb - 1.0 kg (As per green recipe)

Yoghurt – plain - 220 grams

Paprika – smoked - ½ tsp.

Garlic – crushed - ½ tsp.

Mint – fresh - 2 tbsp.

Tomato - 360 grams (Sliced)

Rocket - 250 grams

Pumpkin - 300 grams (Sliced, roasted)

Turkish bread - 50 (130 grams ea.)

Moroccan pulled lamb - 5.0 kg (As per green recipe)

Yoghurt – plain - 1.1 kg

Paprika – smoked - 10 grams

Garlic – crushed - 15 grams

Mint – fresh - 1 bunch

Tomato - 1.8 kg (Sliced)

Rocket - 1.25 kg

Pumpkin - 1.5 kg (Sliced, roasted)

Method

Slice Turkish breads ¾ of the way through.
Combine the pulled lamb, yoghurt, paprika, garlic and mint, set aside.
Line each Turkish bread with rocket, tomato and sliced roast pumpkin. Evenly distribute the lamb mix between the rolls.
Heat in microwave for 30 seconds then toast until done.

This recipe was developed by chefs at Western District Health Service.

Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.