Lamb Stuffed Pita Bread

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.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 709
• Protein: 31 g
• Carbs: 57 g
• Fat: 39 g

Ingredients

• 400 g Ground lamb ( fresh )
• 4 piece Pita bread ( halved )
• 1 piece Yellow onion ( finely diced )
• 2 piece Garlic ( minced )
• 30 g Flat-leaf parsley ( chopped )
• 30 g Pine nut optional ( whole )
• 1 tsp Cumin ground
• 1 tsp Sweet paprika
• 2 pinch Gray sea salt
• 1 pinch Black pepper ground
• 2 tbsp Extra virgin olive oil
• 2 tbsp Tahini ( for serving )
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 tsp Sumac

Instructions

1. Stuffing preparation

   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. Filling

   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. Cooking and searing

   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.

Chef's tips

• 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.

Storage

Store for up to 2 days in the refrigerator. Reheat in a dry pan to restore the bread's crispness.