Description
This is a dish my Uncle is famous for, but he has never written the recipe down. Through years of trial and error, I think I have pretty much got it as close as I can! Don’t be too exact with your spices though, just flavor as you go to your own tastes–personally, I never measure mine out. These pizzas are great to put in the fridge overnight and grab as a quick lunch the next day with a dollop of plain yogurt on top!
Ingredients
- 1 pound lean ground lamb
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon extra-virgin olive oil
- ½ cup chopped red onion
- 3 cloves garlic, minced
- ½ green bell pepper, chopped
- 1 tablespoon freshly ground cumin seed
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 pinch fenugreek seeds, finely crushed (Optional)
- 1 lemon wedge
- 1 (14.5 ounce) can diced tomatoes
- 2 tablespoons ketchup
- 1 cup chopped flat-leaf parsley
- 6 (6 inch) pita bread rounds
- ⅓ cup crumbled feta cheese (Optional)
- 1 lime, cut into wedges
- 1 tablespoon chopped fresh mint
Instructions
- Preheat oven to 450 degrees F (230 degrees C). Season lamb with salt and pepper
- and set aside.
- Heat olive oil in large skillet over medium-high heat. Add onion
- garlic
- and bell pepper and stir until just beginning to brown. Stir in the cumin
- turmeric
- paprika
- and fenugreek.
- Immediately add the ground lamb. Squeeze lemon wedge over lamb
- and drop the peel into the mixture. Break up the meat and stir until it has browned. Remove lemon peel.
- Stir in the tomatoes
- ketchup
- and parsley. Continue to simmer until most of the liquid has evaporated
- 10 to 15 minutes. The mixture should be spreadable but not too wet or the pitas will become soggy.
- Arrange pitas on a large baking sheet unless you are baking them directly on the oven rack. Spoon meat mixture onto pitas and smooth into an even layer to within 1/8 inch of the edge of the pita. Sprinkle feta cheese on the meat mixture.
- Bake pitas until the edges are slightly crisp and meat is lightly browned but not dried out
- about 10 to 20 minutes depending on whether pitas are on a baking sheet or on the oven rack. Squeeze lime lightly over the top
- sprinkle with chopped mint and enjoy!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 3