Mark Boughton
  • Yield: 8 servings
  • Prep: 10 mins
  • Cook: 13 mins


2pounds ground sirloin
2 eggs
1/2cup finely chopped parsley
1medium yellow onion, finely chopped
1teaspoon salt
1tablespoon turmeric
1tablespoon cinnamon
1teaspoon black pepper
1/2tablespoon baking powder
8 naan breads or pita pockets
Basil leaves, mint leaves and sliced onion, for garnish


  1. Preheat oven to 300F.
  2. Combine meat, eggs, parsley, onion, salt, turmeric, cinnamon, pepper and baking powder in a large bowl. Mix well.
  3. With wet hands, roll 1/8 of the mixture into a ball the size of your palm. Flatten to the length of your hand. Using your fingers, press dimples into the surface of one side. Repeat with remaining meat mixture.
  4. Cook over medium-high heat on a grill pan, 4 minutes on each side.
  5. Place naan bread on baking sheets. Heat in oven about 5 minutes, until warm. Place cooked meat on naan. Add 3 leaves of basil, 3 leaves of mint and 2 small slices of onion. Fold naan over toppings. Serves 8.

Recipe courtesy of Conflict Kitchen, Pittsburgh, Pa.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 370
  • Fat 10g
  • Saturated Fat 3.5g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 2.5g
  • Cholesterol 105mg
  • Sodium 2170mg
  • Potassium 90mg
  • Carbohydrate 42g
  • Fiber 5g
  • Sugars 3g
  • Protein 31g
  • Trans Fat 0g
  • Vitamin A 8%
  • Vitamin C 10%
  • Calcium 90%
  • Iron 35%