Lamb And Tahini Stuffed Pita Wedges Recipes

LAMB AND TAHINI-STUFFED PITA WEDGES

Steps:

• Heat 2 tbsp oil in large skillet over medium heat. Add onion, bell pepper, and garlic. Sauté until onion is translucent. Add lamb, increase heat to medium-high; sauté until lamb is no longer pink, breaking up with back of fork, about 5 minutes. Add next 6 ingredients. Cook until mixture begins to thicken, stirring occasionally, about 3 minutes. Mix in parsley and mint. Cook until thick, about 3 minutes longer. Season lamb filling with salt and pepper. Insert small knife into edge of 1 pita; cut halfway around bread. Open bread. Spread ½ cup lamb filling in bread, then 1 tbsp tahini. Close bread. Repeat with remaining pitas, lamb, and tahini. Brush both sides of filled breads with oil. Preheat oven to 250°. Place baking sheet in oven. Heat skillet over medium heat. Add 1 filled bread to skillet. Sauté until filling is heated through and bread is golden, about 5 minutes per side. place on sheet in oven. Repeat with remaining pitas. Cut into wedges.

LAMB PITA SANDWICHES

Steps:

• Add the coriander, cumin, smoked paprika, cayenne pepper, cinnamon and 1 teaspoon of salt to a small mixing bowl. Whisk to combine. Add the spice mixture to the lamb stew meat and use tongs to coat the meat in the spices. Set aside.
• Heat an electric pressure cooker to the sauté setting and add 1 tablespoon of vegetable oil to the pot. Once the oil is shimmering, add the stew meat in batches, being sure not to overcrowd the pot. Brown the meat on all sides, about 4 minutes, then remove to a plate. Add an additional tablespoon of oil, if needed, before adding another batch of meat. Once all the meat has been browned and removed from the pot, add the red wine to deglaze, stirring and scraping the bottom to release any brown bits stuck to the base of the pot. Once the alcohol smell has burned off, 1 to 2 minutes, add the canned diced tomatoes and the browned meat. Stir to combine.
• Place the lid on the pressure cooker and seal. Set to high pressure according to the manufacturer's instructions. Once at high pressure cook for 15 minutes then allow the pressure cooker to naturally release for 10 minutes before manually venting the rest.
• While the lamb cooks, add the fresh chopped tomatoes, cucumber, onion, parsley, dill, lemon juice, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper to a medium bowl. Toss to combine and set aside until ready to assemble.
• To assemble, slice each pita in half and open to create a pocket. Slather each side of the pocket with hummus, then add in a few pieces of romaine lettuce, covering the hummus. Next add a few spoonfuls of the cucumber-onion mixture and top with a few pieces of cooked lamb. Continue the process with the remaining ingredients.

SPICED LAMB WITH BULGUR & TAHINI DRESSING

Steps:

• Heat 2 tbsp oil in a non-stick frying pan. Tip in the onions and cook for 15 mins until caramelised - 5 mins from the end, add 2 cloves of the garlic and the chilli. Remove from the pan and set side.
• Cook the bulgur wheat following pack instructions, then drain thoroughly. Mix the tahini, 1 tbsp of the lemon juice, the remaining garlic, yogurt and seasoning together, and thin with 1-2 tbsp of water.
• In the onion pan, heat the remaining oil. Add the cumin seeds and coriander and fry for a min. Add the mince and fry for 5 mins until cooked through. Tip in the onion mix and heat through.
• Stir the tomatoes, spring onions, parsley, remaining lemon juice and seasoning into the bulgur wheat, then spread it out on a serving dish. Top with the lamb mince and a drizzle of yogurt dressing.