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
250 g
Moroccan Mince
(Contains: Soy;)
½ bunch
parsley
½
red onion
1 packet
wholemeal pita pockets
(Contains: Gluten, Wheat;)
1
tomato
1
cucumber
1 tub
yoghurt
(Contains: Milk;)
Not included in your delivery
1 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 red onion.
Working one at a time, open each pita pocket by cutting along the seam, halfway around the perimeter. Spoon lamb 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 starts to brown and the bread is crisp. Place in the oven on a baking tray lined with baking paper to keep warm while you cook the remaining pitas. Don’t worry if the filling isn’t cooked through completely, it will finish cooking in the oven. Place the final pitas in the oven for at least 5 minutes to ensure the lamb 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.
