Lamb Stuffed Pita Bread
25 min
total
4
people
693
calories per serving
Ingredients
4 people
- 400 gGround lamb (fresh)
- 4 pcPita bread (halved)
- 1 pcYellow onion (finely diced)
- 2 pcGarlic (minced)
- 30 gFlat-leaf parsley (chopped)
- 30 gPine nut (whole)
- 1 tspCumin ground
- 1 tspSweet paprika
- 2 pinchGray sea salt
- 1 pinchBlack pepper ground
- 2 tbspExtra virgin olive oil
- 2 tbspTahini (for serving)
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 1 tspSumac
Method
The pita bread soaks up the lamb fat while the crust browns in the pan. The scent of cumin and grilled meat promises a juicy, fragrant filling.
- 1
Finely chop the onion and mince the garlic. Mix with the ground lamb, cumin, paprika, sumac, chopped parsley, and pine nuts. Knead until the stuffing is homogeneous.
- 2
Cut the pita breads in half. Spread the stuffing inside to about 1 cm thickness. Press firmly with the palm of your hand so the meat adheres well to the bread walls.
- 3
Heat the olive oil in a pan. First sear the open side (the meat) to create a crust, then brown each side of the bread. The bread should be crispy and the meat cooked through.
Frequently asked questions
How do you get this dish right?
- Press the bread firmly onto the meat before cooking to prevent separation.
- The lamb fat should bead on the bread surface: this indicates the crumb is well-soaked.
How long does this dish keep?
Store for up to 2 days in the refrigerator. Reheat in a dry pan to restore the bread's crispness.
4.3
8 reviews
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