“Scrumptious Turkish Brunch Delight: A Paleo-Friendly Feast for Six”

Allergens

Eggs, Tree Nuts (Pine Nuts)

Ingredients

• 1 lb ground lamb
• 2 cups cherry tomatoes, halved
• 4 large eggs
• 1 small red onion, thinly sliced
• 1 cup spinach, roughly chopped
• 1/2 cup pine nuts, toasted
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1 tsp cumin powder
• 1 tsp paprika
• Salt and pepper, to taste
• Olive oil, for cooking

Instructions

1. In a large mixing bowl, combine the ground lamb with the cumin, paprika, salt, and pepper. Mix well and set aside.
2. Preheat a non stick skillet over medium heat. Add a drizzle of olive oil and cook the lamb mixture until browned and cooked through. Remove from pan and set aside.
3. In the same skillet, add another drizzle of olive oil and sauté the sliced red onions until they begin to soften. Add the cherry tomatoes and cook for an additional 2 minutes. Stir in the spinach and cook until wilted. Remove from pan and set aside.
4. In a separate bowl, combine the almond flour and coconut flour with a pinch of salt and pepper. Whisk in the eggs and mix well to create your paleo pancake batter.
5. Return the skillet to medium heat, add a thin layer of olive oil, and pour in the pancake batter to form your brunch base. Cook until golden brown and cooked through. Remove from pan and set aside.
6. Assemble the dish by placing the lamb mixture on top of the pancake base, followed by the sautéed vegetables. Sprinkle with toasted pine nuts for added crunch.
7. Serve immediately and enjoy a sensational Turkish brunch experience that's both paleo friendly and full of flavor!

Chef’s Insight

The combination of flavors and textures in this recipe truly captures the essence of Turkish cuisine while remaining paleo-friendly.

Notes

Serve with fresh lemon wedges to squeeze over the dish for an extra burst of flavor.