Ingredients
Serves: 6
- 50g lamb mince
- 1 onion, grated or finely chopped
- 1 large handful of parsley
- 1 ½ tsp 7 spice blend, baharat or Ras el hanout
- ⅓ tsp cinnamon
- Black pepper
- Salt
- 6 pitta breads
- Olive oil
To serve:
- Green salad, hummus, lemon wedges, lemon tahini yogurt
Method
- Place the lamb in a large bowl. Finely chop the onion and parsley, I usually do this in a chopper or food processor. It needs to be very fine.
- Mix the onion and parsley into the lamb along with the spices, salt and black pepper. Set aside.
- Cut each pitta bread horizontally by laying on a flat surface and cutting on one side, keeping one side intact
- I find it easier to use a flat soup spoon to spread a thin layer of the meat inside. Use your palm to flatten the pitta bread so it's spread evenly. This isn’t a burger so the meat only needs to be about 1cm thick. This way it’ll cook evenly all the way through.
- These can be fried or baked in the oven or airfryer. · Brush the pitta breads on both sides then bake in the oven at 180C for 15 mins till golden, turning halfway through or cook in the air-fryer for three mins each side at 200C.
- Cut into halves or quarters to serve with a bowl of tahini yogurt or hummus for dipping the crusts
