Olive Magazine

spiced lamb in toasted pitta

Published: October 7, 2015 at 2:51 pm
loading...
  • Preparation and cooking time
    • Total time
  • Easy
  • serves 4

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.

Nutrition:
NutrientUnit
kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g
Advertisement

Ingredients

  • 500g minced lamb
  • 1 onion, very finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tbsp flat-leaf parsley, chopped
  • 50g pine nuts, toasted and ground
  • 1 tsp lemon juice
  • 4 large pitta breads
  • 1 tbsp olive oil
  • from 3 pods cardamom seeds
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 2 cloves
  • 1 tsp ground allspice
  • 1/2 tsp ground black pepper
  • 1/2 tsp ground cinnamon
  • a pinch freshly grated nutmeg
  • 1/2 tsp chilli powder

Method

  • 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.

  • 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.

  • 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.

  • STEP 4

    Serve with a simple salad of tomato wedges, red onion and flat-leaf parsley dressed with olive oil and lemon juice.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content