Lamb & pine nut pittas
Create a tasty, good-value supper with a few simple ingredients and plenty of Middle Eastern spices
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 20 mins
Cook 10 mins
- Put the lamb in a mixing bowl and sprinkle over the spice mix, 1/2 the mint, the pine nuts and some seasoning. Mix well with your hands to combine. Shape the mixture into 4 patties and chill for 10 minutes.
- Heat a large, non-stick frying pan over a medium heat and add the patties. Cook for 3-4 minutes on each side, until just cooked through.
- Mix the rest of mint with the yoghurt. toast the pittas and split them open on one side to form a pocket. Stuff with the lettuce, tomato and beetroot and push in the patties. Drizzle with the minty yogurt and serve.
PER SERVING
687 kcalories, protein 41.4g, carbohydrate 76.4g, fat 26.1 g, saturated fat 10.7g, fibre 4g, salt 1.83 g
Recipe from olive magazine, February 2010.
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http://www.bbcgoodfood.com/recipes/260619/
http://www.bbcgoodfood.com/recipes/260619/
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Ingredients
- 250g minced lamb
- 1 tsp ras-el-hanout spice mix
- ½ small bunch mint , chopped
- 1 heaped tbsp pine nuts , toasted and roughly chopped
- 150ml pot of natural yogurt
- 4 pitta breads
- a handful of lettuce leaves
- 1 tomato , sliced
- 2 small, cooked beetroot , chopped
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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 20 mins
Cook 10 mins
Ingredients
- 250g minced lamb
- 1 tsp ras-el-hanout spice mix
- ½ small bunch mint , chopped
- 1 heaped tbsp pine nuts , toasted and roughly chopped
- 150ml pot of natural yogurt
- 4 pitta breads
- a handful of lettuce leaves
- 1 tomato , sliced
- 2 small, cooked beetroot , chopped
PER SERVING
687 kcalories, protein 41.4g, carbohydrate 76.4g, fat 26.1 g, saturated fat 10.7g, fibre 4g, salt 1.83 g
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