Turkish Lamb Galette

MaddiLK

1 tbsp olive oil

1 lb ground lamb

1 garlic clove, minced

½ cup chopped red onion

2 tbsp drained and chopped sun dried tomatoes

2 hot cherry peppers, diced

1 store bought 9-inch pie crust, thawed

¼ cup shredded mozzarella

¼ cup shredded mild cheddar cheese

1 egg whisked

subheading: Spices:

2 tsp ground paprika

1 tsp ground cumin

1 tsp ground coriander

¼ tsp red pepper flakes

Fresh chopped parsley, for garnish

salt and pepper to taste

Preheat your oven to 375 degrees. Spray a baking sheet with non-stick cooking spray and set aside.

In a large skillet preheated to medium high heat add the olive oil, ground lamb, salt, and pepper. Using a wooden spoon break up the ground lamb and cook until no longer pink about four to five minutes. Next, add in the garlic and let it cook for a minute or two. Then add the red onion and sauté until softened about three minutes. Next, add in the sun dried tomatoes, hot cherry peppers, paprika, cumin, coriander, and red pepper flakes. Stir to make sure all the ingredients are combined. Continue to sauté for another couple of minutes.

Roll the pie crust out on the prepared baking sheet. Using a slotted spoon, spoon the lamb mixture into the center of the pie crust leaving a one inch border.

You might have some mixture leftover and that’s okay. Use the leftovers up in some scrambled eggs!

Top with lamb mixture with mozzarella and cheddar cheese. Fold the pie crust in towards the filling creating a rustic border. Brush the galette with the egg wash and then bake for about 20 minutes or until the galette is golden brown and the cheese has melted. Garnish with fresh parsley!

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