bohemianwanderer – Lamb-stuffed pitta breads offer a simple way to turn seasoned minced meat into a convenient meal for six to eight people. The recipe requires about 10 minutes of preparation, followed by 20 minutes of cooking. The finished pitta breads should rest for another 20 minutes before serving. The recipe combines lamb mince with carrots, tomatoes, garlic, coriander and rocket or spinach. A mixture of baharat or cumin, ground coriander and cinnamon provides the main seasoning. Crumbled feta can also be added for extra richness, although it remains optional.
The filling starts with three carrots weighing approximately 220g after peeling and chopping. Three garlic cloves are added to the carrots before both ingredients are processed together. A food processor helps create a finely chopped mixture that spreads easily inside the pitta breads. The recipe then adds a 400g tin of chopped tomatoes and 500g of lamb mince. Fresh coriander and 65g of rocket or spinach provide additional flavour and texture. The seasoning includes 2½ teaspoons of baharat or ground cumin, along with 2½ teaspoons of ground coriander. Half a teaspoon of ground cinnamon completes the spice mixture. Two and a half teaspoons of flaky sea salt are also incorporated into the filling.
The oven should be heated to 200C, or 180C with a fan, before cooking begins. The recipe also uses 390F or gas mark 6 as alternative oven settings. An ovenproof rack should be placed over a large baking tray. This setup keeps the stuffed pitta breads above the juices released during cooking. The raised position helps prevent the bread from becoming soggy while the lamb cooks.
Stuffed Pittas Bake for 15 Minutes Before Serving Warm
Carefully open the pitta breads before adding the filling. Use a serrated knife to cut each pitta horizontally along one long edge, while leaving the opposite edge intact to create a pocket for the lamb mixture. Divide the filling between six to eight pitta breads, depending on their size. The recipe recommends using pitta breads measuring approximately 16cm by 12cm. Push the filling into each pocket until it forms a thin and even layer.
You can refrigerate the prepared pitta breads for several hours before cooking, making the recipe suitable for preparation ahead of mealtime. When you are ready to cook, brush the top of each pitta with two tablespoons of olive oil. Transfer the tray to the heated oven and bake the stuffed breads for approximately 15 minutes, until the lamb cooks fully and the exterior becomes crisp.
After baking, let the pitta breads cool for 20 minutes before cutting them. Use a serrated knife to divide each pitta in half. Serve the finished portions warm and eat them by hand. You can also wrap them in greaseproof paper for easier serving when travelling or eating away from home.
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For an optional finishing touch, grate three fresh tomatoes and discard their skins. Combine the grated tomato with 200g of soured cream to create a fresh accompaniment for the warm, spiced lamb and crisp pitta bread. You can also add feta to the filling for extra creaminess and savoury flavour.
The seasoned lamb, vegetables and crisp bread create a practical and satisfying meal. Most of the preparation involves processing the filling and assembling the pitta pockets. Once the oven reaches the required temperature, you only need 15 minutes to cook the stuffed pittas. You can serve the finished dish immediately or prepare it in advance and cook it later.
