spiced lamb in toasted pitta
Published: October 7, 2015 at 2:51 PM
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serves 4
Easy
Total time: 1 hr
0 reviews
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So much Middle Eastern cuisine is interwoven and reinterpreted from country to country, but Lebanon gets the credit for arayes kafta, a fresh lamb-stuffed sandwich. Great party food to pass round or let your guests assemble at the table.
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Ingredients
Nutrition
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500g minced lamb
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1 onion
very finely chopped
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2 cloves garlic
finely chopped
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1 tbsp flat-leaf parsley
chopped
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50g pine nuts
toasted and ground
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1 tsp lemon juice
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4 large pitta breads
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1 tbsp olive oil
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from 3 pods cardamom seeds
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1 tsp coriander seeds
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1 tsp cumin seeds
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2 cloves
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1 tsp ground allspice
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1/2 tsp ground black pepper
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1/2 tsp ground cinnamon
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a pinch freshly grated nutmeg
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1/2 tsp chilli powder
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0g
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Method
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step 1
To make the baharat spice, grind the cardamom, coriander and cumin seeds and the cloves to a powder in a pestle and mortar or spice grinder. Tip into a bowl and mix in the remaining spices. Store in a jar until needed.
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step 2
Put the minced lamb into a bowl and add the onion, garlic, 1 salt, 2 tsp of the baharat spice, the parsley, pine nuts and lemon juice. Mix well and use your hands to squelch and squeeze everything together.
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step 3
Slice the pitta breads open and divide the lamb mixture between them, flattening the mixture to a thickness of 1-2cm. Close the pittas and push down so that the meat is fully covered by the bread. Heat a griddle pan over a medium heat and add the oil. Gently fry the pitta sandwiches on both sides until the pitta is nicely toasted and the meat inside is cooked through. Stick a skewer in the middle to check – it should be piping hot.
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step 4
Serve with a simple salad of tomato wedges, red onion and flat-leaf parsley dressed with olive oil and lemon juice.
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