Moroccan Inspired Piadini –

Moroccan Inspired Piadini

  By lentilsorg  , , ,   ,

April 17, 2019

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  • Prep: 10 Minutes
  • Cook: 20 Minutes
  • 10 Minutes

    20 Minutes

    30 Minutes

  • Yields: 10


  1. In a large sauté pan, add oil and beef and begin to brown. Add spice blend, salt, and pepper. When meat is browned, add lentils to absorb flavor and heat through. Toss well to coat.
  2. While the meat crumble is cooking, mix cucumbers, tomatoes, and spinach together in a bowl and set aside. Mix ricotta cheese with thyme and paprika and set aside.
  3. To serve, spread pumpkin puree over a warm piece of flatbread. Top flatbreads evenly with meat crumble, vegetable mix, and dolloped ricotta cheese.

*Ras El Hanout is becoming a popular North African blend of up to 20 spices available through most foodservice purchasing channels. A quick and simplified alternative to this, which you could make in a pinch would including mixing ground cinnamon, paprika, ground cardamom, ground turmeric, and cumin seeds.


2 Tbsp (30 mL) canola oil

1.5 lb (750 g) ground beef

3 Tbsp (45 mL) Ras El Hanout spice blend*

2 tsp (10 mL) salt

1 tsp (5 mL) pepper

1.5 lb (750 g) split red lentils, cooked

2 cups (500 mL) cucumber, small dice

2 cups (500 mL) tomato, small dice

2 cups (500 mL) spinach, rough chopped

20 oz (600 g) ricotta cheese

2 tsp (10 mL) thyme

2 tsp (10 mL) paprika

½ cup (125 mL) pumpkin puree, canned

10 each, whole wheat naan flatbread, lightly toasted on griddle


Nutrition Facts

Serving Size1 piadini
Sodium1070 mg
Potassium896 mg
Protein36 g
Cholesterol65 mg
Sugar7 g
Total Fat28 g
Saturated Fat11 g
Total Carbohydrates71 g
Dietary Fiber7 g