By Chef Rob Malone, The Turntable Restaurant
Extra Thoughts: You can substitute chicken or steak instead of ground beef, or leave out the meat and make it a vegetarian dish.
Food Prep: Make the garlic scape herb sauce the day before and refrigerate over-night to let the flavors “marry”. This will make for a more flavor infused sauce and will save you time when preparing dinner.
Ingredients
For the beef topping:
1 lb ground beef
1 teaspoon dried oregano OR 3 teaspoon fresh
1 teaspoon dried thyme OR 3 teaspoon fresh
1 teaspoon finely minced garlic scapes (or garlic)
Salt & pepper to taste
For the garlic scape herb sauce:
¼ cup fresh dill
¼ cup fresh parsley
1 garlic scape (or 1 clove garlic)
2 tablespoon olive oil
2 tablespoon Greek yogurt or sour cream
Juice of ½ lemon
Salt to taste
Vegetables:
2 small squash (sliced thin)
2 garlic scapes (cut into small pieces or minced)
2 scallions (sliced)
1 cucumber (thinly sliced)
Olive oil, salt, pepper
For assembly:
4 flat breads (naan, pita, or store-bought flatbread)
Optional: crumbled feta, chili flakes, fresh herbs, or lemon wedges
1. Blend dill, parsley, garlic scapes, olive oil, yogurt, lemon juice, and a pinch of salt in a blender or food processor. Blend until smooth and creamy. Refrigerate until ready to use.
2. In a skillet over medium-high heat, cook ground beef with oregano, thyme, finely minced garlic scape, salt, and pepper. Cook until browned and flavorful. Set aside, keeping warm.
3. Toss squash and garlic scapes with olive oil, salt, and pepper. Grill or roast at 425°F for about 10–12 minutes until tender and slightly caramelized.
4. Lightly toast flat breads on a dry pan, grill, or oven for 1–2 minutes per side until warm and slightly crisped.
5. Spread a spoonful of garlic scape herb sauce on each flatbread. Add a layer of cooked beef, then top with grilled squash and garlic scapes. Add cucumber slices and sprinkle with scallions. Optional: add feta, a pinch of chili flakes, or a squeeze of lemon.