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Spiced Lamb In Toasted Pita With Tomato & Red Onion Salad

8 cardamom seeds
1 teaspoon coriander seeds
1 teaspoon cumin seeds
2 cloves
1 teaspoon ground allspice
1/2 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
pinch of freshly grated nutmeg
1/2 teaspoon chile powder
1 pound ground lamb
1 onion, very finely chopped
2 cloves garlic, finely chopped
1 teaspoon salt
1 tablespoon flat-leaf parsley, chopped
1/3 cup pine nuts, toasted and ground
4 pita breads
1 tablespoon olive oil
tomato wedges
red onion slices
flat-leaf parsley, chopped
olive oil
lemon juice


To make the baharat spice, grind the cardamom, coriander and cumin seeds, and the cloves to a powder in a mortar and pestle. Tip into a bowl and add the remaining spices. Mix everything up, transfer to a jar and store until needed. Put the ground lamb into a bowl and add the onion, garlic, salt, 2 teaspoons of the baharat spice, the parsley, pine nuts and lemon juice. Mix well and use your hands to squelch and squeeze everything together. Slice the pita breads open and put a decent dollop of the lamb mixture inside each one, flattening the mixture to a thickness of less than an inch. Close the pitas and push down so that the meat is fully covered by the bread. Heat a grill pan over medium heat and add the oil. Gently cook the pita sandwiches on both sides until the pita is nicely toasted and the meat inside is cooked through. Serve with a simple salad of tomato wedges, red onion and flat-leaf parsley dressed with olive oil and lemon juice.

Source: www.foodrepublic.com