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Lamb and Cabbage Lavash

Lamb and Cabbage Lavash


These Lavash flatbreads are packed with lamb and cabbage and topped with a delicious yogurt sauce–don’t miss out!

  • Author: californialavash


  • 2 sheets Atoria’s Family Bakery Whole Grain Lavash
  • 1 small red onion, chopped
  • 1/4 tsp. fennel seeds
  • 1/4 tsp. sweet paprika
  • 1/4 tsp. garlic power
  • 1/4 tsp. cumin
  • 1/4 tsp. coriander
  • 10 oz. ground lamb
  • ¼ pound shredded red or other cabbage
  • 4 tbsp. Greek yogurt
  • 2 cloves minced garlic
  • ¼ pound cherry tomatoes, cut in half
  • 4 or 5 sprigs fresh mint, leaves coarsely chopped


  1. Preheat oven to 400F.
  2. Brush Lavash sheets lightly with olive oil and bake in oven 5 minutes, until crisp.
  3. In a large frying pan, heat 1 tbsp. oil over medium-high heat. Add fennel, paprika, garlic powder, cumin, and coriander. Add the lamb and stir until lightly browned but not fully cooked, 4-5 minutes. Add cabbage and cook until cabbage softens and lamb is fully cooked.
  4. In a small bowl, stir together yogurt, garlic, and 1 tsp. olive oil. Season with salt and pepper.
  5. Top Lavash with lamb, mint, tomatoes, and yogurt sauce. Cut into pieces and enjoy!
Lamb and Cabbage Lavash

In this recipe:

Lavash Whole Grain »