The Dish - Orlando Sentinel: Test Kitchen bonus: Easter Sausage & Mint Flatbread

The Dish - Orlando Sentinel Sentinel Food Editor Heather McPherson offers a different view from the kitchen window.

Test Kitchen bonus: Easter Sausage & Mint Flatbread Mar 13th 2013, 16:24 Spicy Lamb Sausage & Mint Flatbread with Feta and Tzatziki (corporate executive chef Karl Edlbauer's Easter brunch favorite) Yield: two flatbreads; serves 4-6 2 ea 10 oz. pizza/flatbread dough ¼ cup extra virgin olive oil 1 ea small eggplant, diced in ¼ " cubes 2 ea leeks, cut into 1/4-inch slices 3 ea roma tomatoes, sliced 1 ea red onion, peeled, diced in ¼" 2 tbs chopped fresh mint 3 tbs chopped parsley 12 oz ground lamb sausage (Mergaux Sausage, available in supermarkets) 1 ¼ cup crumbled feta cheese 1 tbs oregano, dried FOR THE FLATBREAD 1. Make the flatbread/pizza dough. 2. Wash leek very well and cut leeks into ¼" slices. (use only the bottom white and light green part only). Cut peeled red onion into ¼" dices. Preheat oven to 500F. 3. In a frying pan heat the olive oil, add the diced eggplant and sautee for several minutes until golden brown, add leeks and red onions. Season with salt, pepper and dried oregano. Sautee vegetable mixture for an additional 5 -7 minutes, add chopped mint and parsley and transfer to a bowl. Cool down mixture and put aside. 4. Remove casing from the lamb sausage and crumble/break down the sausage in smaller pieces. Cook the crumbled lamb sausage over medium-high heat and sauté until done and golden brown, (approx. 4-5 min.) Transfer meat to a plate lined with paper kitchen towels to absorb excess fat from sausages 5. Roll out flatbread/pizza into oval or rectangular shape, as thinly as you can. Place the dough on a rimmed and lightly oiled baking sheet. Brush the dough with olive oil, spread with ½ of the eggplant, onion and leek mixture, add tomato slices and top with ½ the lamb and ½ cup of crumbled feta, leaving a ½" border on the dough. Repeat procedure with the second flatbread. Bake at 500 degrees for about 8-10 minutes, or until golden brown. 6. Remove from oven, with a pizza cutter or knife, cut flatbread into triangles (6 to 8 pieces) and transfer to serving tray. Drizzle lightly with some tzatziki sauce and serve a cup of tzatziki on the side. FOR THE TZATZIKI (GREEK YOGURT & CUCUMBER SAUCE) Tastes best if pre-made 2 to 3 hours before serving Yield: about 5 cups INGREDIENTS 3 cups Greek Yogurt Juice of one lemon 2 garlic clove, chopped 2 medium cucumbers, seeded and diced 1 tbs kosher salt, (for cucumbers) 1 tbs finely chopped fresh dill ½ tbs finely chopped mint Kosher salt and fresh ground black pepper to taste 1. Peel cucumbers, cut in half lengthwise and remove/scrape out seeds. Slice cucumbers in 1" pices, transfer to a bowl and add on 1 tbs salt. Transfer cucumber to a kitchen sieve or colander, let stand for approx. 20 to 30 minutes. This procedure removes water from the cucumbers. Drain well and wipe dry with paper towel. 2. In a blender/food processor, add drained cucumbers, lemon juice, dill, mint, garlic and fresh ground black pepper. Blend well and mix this mixture with the yogurt. Taste and adjust seasoning if needed. Place in refrigerator for two to three hours before usage. (Very important.)

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