Family Moroccan Lamb Pitas
- Soy
- Gluten
- Wheat
- Milk
- May contain traces of allergens
This is such a brilliantly simple idea: to cook this delicious spiced lamb mince from within the pita bread. The result is a perfectly fused parcel of delectable lamb and crispy bread. Along with the classic Lebanese inclusions of yoghurt, tomatoes, parsley and cucumber, it’s hard not to be impressed by these clever little pitas. Don’t be afraid to get firm with them to ensure a well-sealed package of delights!
Ingredients
500 g
Moroccan Mince
(Contains: Soy)
1
red onion
½ bunch
parsley
2 packet
wholemeal pita pockets
(Contains: Gluten, Wheat)
2
tomatoes
2
cucumbers
½ tub
yoghurt
(Contains: Milk)
Not included in your delivery
2 tbs
olive oil
Utensils
Cooking Steps
Preheat the oven to 180°C/160°C fan-forced. To prepare the ingredients, chop the parsley, cucumber and tomato. Finely slice the red onion.
In a bowl, combine the Moroccan mince, parsley, olive oil, and half of the onion. Season with salt and pepper.
Working one at a time, open each wholemeal pita pocket by cutting along the seam, halfway around the perimeter. Spoon some of the mince mixture into each pita spreading to the edges. Close, pressing on the filling to seal. Repeat for the remaining pita pockets.
Heat a medium frying pan over a medium-high heat. Add the pitas one at a time (two if you can fit them in your pan) and cook for 2-3 minutes on each side, or until the filling is cooked through and bread is crisp. Place in the oven on a lined baking tray to keep warm while you cook the remaining pitas. Don’t worry if the filling isn’t cooked entirely, it will finish cooking in the oven. Place the final pitas in the oven for at least 5 minutes to ensure the mince is cooked all the way through.
In a medium bowl, combine the cucumber, tomato and remaining red onion.
Cut the lamb pitas in half and divide between plates with the salad and a dollop of yoghurt.
