Sumac-spiced Lamb Pittas

Name: Sumac-spiced Lamb Pittas
Cuisine: Middle Eastern
Ingredients: ½ onion, roughly chopped; 1 tomato, roughly chopped; 250g minced lamb with 15–20 per cent fat; 1 teaspoon sumac; ½ teaspoon Lebanese 7 spice or baharat; ½ teaspoon allspice; a small handful of parsley leaves; sea salt

3 steps

In El Mina, the old Phoenician part of Tripoli, Ammaah has run his family bakery for more than fifty years and makes the best pittas in town: fluffy, soft and utterly dreamy. The dark, charred wooden walls tell the story of more than five hundred breads he produces every day in the swelteringly hot oven. This part of the medina is effectively the high street and those in the know buy Ammaah’s pittas and take them over the road to the butcher’s shop, where they stuff the breads with a mix of well-seasoned lamb and tomatoes and roast them off in their makeshift oven until crisp. It’s dude food, cooked on the spot and served with lemon wedges: the perfect snack before a morning’s shopping in the souk. Gregory-Smith, John. Saffron in the Souks: Vibrant recipes from the heart of Lebanon (p. 245). Octopus. Kindle Edition.

Updated at: Thu, 17 Aug 2023 10:14:25 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories95.7 kcal (5%)

Total Fat7.4 g (11%)

Carbs1.5 g (1%)

Sugars0.7 g (1%)

Protein5.5 g (11%)

Sodium128.9 mg (6%)

Fiber0.4 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

0.5onion

roughly chopped

1tomato

roughly chopped

250gminced lamb

with 15-20 per cent fat

1 teaspoonsumac

½ teaspoonLebanese 7 spice

or baharat

½ teaspoonallspice

parsley leaves

sea salt

Instructions

Step 1

1. Preheat the oven to 220°C/200°C fan/gas mark 7. Begin with the filling. Put the onion into a food-processor and blend until fine. Add the tomato, lamb, sumac, Lebanese 7 spice, allspice, parsley and a good pinch of salt. Blend until lovely and smooth.

Step 2

2. Put each pitta into the microwave for 20–30 seconds to puff up and soften. Using a serrated knife, cut around the edge of the pitta and carefully open it up, leaving a tiny section uncut to hold it together. Repeat with the rest.

Step 3

3. Spread the lamb mixture over one half of the inside of each pitta. Close them up and place on a grill rack. Brush with olive oil and roast in the oven for 6–8 minutes until the lamb is cooked and really juicy. Cut into quarters and serve immediately with lemon wedges.

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