Fri, 28 July 2023
INGREDIENTS:
For The Lamb:
900g minced lamb (or beef)
1 onion, finely chopped
40g fresh parsley, leaves and stalks finely chopped
40g pine nuts (optional)
4 tablespoons extra virgin rapeseed oil
2 tablespoons baharat (see note)
2 teaspoons ground fennel
1 tablespoon sea salt
6 pita breads, halved (see note)
For The Tahini Sauce:
150g tahini
150ml water
1/2 lemon, juiced
1 garlic clove, crushed
1/2 teaspoon sea salt
METHOD:
For The Lamb:
1. Preheat a barbeque or griddle pan to a medium-high heat.
2. Mix all the filling ingredients together and divide into 12 balls.
3. Stuff the 12 pita halves with a ball of filling each, ensuring it’s evenly distributed in the pita
pocket.
4. Starting with the meaty side of the pocket, barbecue on a grill or fry on a griddle pan for
approximately 5 minutes on each side, until cooked through and browned on the outside. If you
can, check with a probe that the meat has reached 75 °C or cut a pocket in half to check that it’s
cooked through.
5. Serve with tahini sauce, a spicy sauce like zhug, and salad.
For The Tahini Sauce:
1. Whisk all the ingredients together until well combined, then pour into a squeezy bottle or jar.
This will keep in the fridge for up to a week.
2. For green tahini sauce, put 50g of fresh parsley and/or coriander into a food processor with
all the sauce ingredients except for the tahini. Whizz together, then add the tahini slowly,
blending until smooth.
