Lamb pita with yoghurt sauce
Ingredients
For
4
personnes
- a shallot
- 1 clove of garlic
- 1 tomato
- 1/2 bunch of parsley or coriander
- 300g of raw, minced lamb (or beef)
- 20g pine nuts
- 2 teaspoons of ras el-hanout
- 2 tbsp + 1 tsp of traditional-style olive oil
- 2 Lebanese pita breads
- a Greek yoghurt
- 2 sprigs of fresh mint
- Salt and freshly ground pepper
Tip
For the sauce to go with the lamb pita, you can replace the mint with parsley or coriander in the yoghurt sauce.
Instructions
- Wash the herbs and chop them, then set the chopped mint aside.
Peel and chop the garlic. Then finely chop the shallot and dice the tomato.
- Then dry-fry the pine nuts in a frying pan until golden brown.
- In a mixing bowl, mix the meat, herbs, diced tomatoes, pine nuts and ras el-hanout together thoroughly, then season with salt and pepper.
- Next, fry the shallot in 1 tablespoon of olive oil in a frying pan, then add the meat, herb and spice mixture and fry over a medium heat for about 15 minutes.
Prepare the yoghurt sauce:
- Meanwhile, mix the yoghurt with the finely chopped fresh mint leaves. Then add 1 teaspoon of traditional-style olive oil, and season with salt and pepper.
- Next, cut the pitas in half and fill them with meat. Heat the remaining olive oil in a non-stick frying pan and brown the pitas over a low heat for 2 minutes on each side. Cut the pitas into quarters and serve immediately with the yoghurt sauce.
Tip
For the sauce to go with the lamb pita, you can replace the mint with parsley or coriander in the yoghurt sauce.
We recommend...
For this recipe, we recommend a PDO huile d'olive de Provence - olives maturées (traditional taste) – for its aromas of black olives, candied fruit, woodland and/or toast.
If you don’t have any, then opt for the PDO huile d'olive d'Aix-en-Provence – olives maturées, the PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées, or the PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.
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