Spicy Middle Eastern Lamb & Beetroot Pita
These little pita breads a quite substantial and extremely tasty. Ideal as a quick lunch snack or Sunday night dinner, they're also great to serve with drinks when cut into small finger food size wedges. The flavours of the spices and the goodness of Golden Circle's sliced beetroot make a scrumptious combination that is sure to delight your tastebuds!!
300g lean lamb mince
¼ tsp ground cumin
¼ tsp ground coriander
¼ tsp chilli flakes
2 tbsp chopped coriander
4 small pita breads, split in half through the centre
200g Persian feta
1 large tomato, diced
225g can GOLDEN CIRCLE Sliced Beetroot , drained and cut into julienne
1 tbsp olive oil
Extra coriander leaves for serving
Yoghurt & Cucumber Sauce:
½ cup Greek yoghurt
1 tbsp finely chopped cucumber
1 tsp lemon juice
Combine lamb, cumin, ground coriander, chilli and fresh coriander in a bowl and mix thoroughly using your hands. Season to taste with freshly ground pepper and salt.
Open pita breads and spread each base with a quarter of the feta. Top with spiced minced lamb spreading evenly to the edges. Sprinkle with a little chopped tomato and julienned GOLDEN CIRCLE beetroot.
Replace the pita bread lid and lightly brush both sides of the bread with oil. Place onto a baking tray and bake in a preheated oven of 180°C for 7 minutes. Prepare yoghurt and cucumber sauce by combining ingredients. Season to taste with freshly ground pepper and salt.
When pitas are crisp and golden remove from oven and cut into 4 small wedges. Sprinkle with fresh coriander leaves and serve with the yoghurt and cucumber sauce.
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