We promise you, these do-it-yourself pita chips are worth making from scratch. Bigger than your average chip, there’s plenty of surface area to sop up all the delicious fresh toppings. A tricky twist on the Mexican dish of mince and corn chips; this Greek style lamb and pita is sure to surprise and delight.
½
red onion
1
garlic
300 g
lamb mince
1 tbs
tomato paste
½ bunch
oregano
2
Lebanese bread
(ContainsGluten)
1
tomato
1
cucumber
1 tub
yoghurt
(ContainsMilk,May contain traces of allergens)
Not included in your delivery
2 tsp
olive oil
2 tbs
water
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, finely chop the red onion. Peel and crush the garlic. Pick the oregano leaves and finely chop. Cut the Lebanese bread into triangles. Dice the tomato and cucumber.
Heat the olive oil in a medium frying pan over a medium-high heat. Add the red onion and cook stirring for 3 minutes or until soft. Add the garlic and cook, stirring, for 1 minute or until fragrant. Add the lamb mince and cook, breaking up with a wooden spoon, for 3-4 minutes or until browned. Add the tomato paste and cook, stirring, for 1 minute. Add the oregano and water and cook for a further 5 minutes or until the sauce thickens.
Meanwhile, brush the Lebanese bread triangles with a little olive oil and place on the prepared baking tray. Cook for 10 minutes in the oven or until golden.
To serve, place the Lebanese bread chips on a plate and top with the mince, tomato, cucumber and yoghurt. Enjoy!
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