Spiced lamb flatbreads with yogurt
A Middle Eastern lunch for the galley that fine in moderate seas, about 20 min hands-on.
- Lunch
- Middle Eastern
- ⏱ 20 min
- 🌊 Sea tolerance 3/5
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Lamb shoulder (diced)480 g (120 g)
- Wheat tortillas240 g (≈ 5 tortillas) (60 g (≈ 1 tortilla))
- Plain yogurt160 g (40 g)
- Cucumber200 g (≈ 0.5 cucumber) (50 g)
- Mint12 g (3 g)
- Ground cumin8 g (2 g)
Method
- Slice lamb thinly; fry hot with cumin 5 minutes.
- Mix yogurt with grated cucumber and mint.
- Wrap lamb and yogurt in warm flatbreads.
In the galley
- Fine in moderate seas — 3/5 for sea tolerance.
- Plan ahead: thaw about 12 hours before.
- Stow the main ingredients in the freezer.
- Contains: Gluten, Milk / lactose — always check the labels of what you buy.
Per serving
- kcal
- 541
- protein
- 27 g
- fat
- 32 g
- carbs
- 34 g
- sugar
- 5 g
- fibre
- 3 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes