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Bookmark Recipe

Lamb and Salad Pittas

The sumac adds a lovely tangy lemony favour. If you don’t have sumac you can use lemon zest.

4 people
20 min

Ingredients

    • 400g lean minced lamb
    • 1 tablesp. rapeseed oil or olive oil
    • 3 garlic cloves, peeled and chopped (reserve ½ for the dressing)
    • 2½ cm piece of ginger, peeled and grated (reserve ½ for dressing)
    • 1 red chilli, sliced, deseeded if you wish
    • 200mls pasatta
    • 1 teasp. runny honey
    • 1 teasp. ground cumin
    • 1 teasp. sumac
    • Salt and freshly ground black pepper

     

    Dressing

    • 1 teasp. soy sauce
    • Juice of 1 lime
    • 2 tablesp. sesame oil
    • ½ teasp. cumin
    • 1 teasp. sumac

     

    Salad

    • 1 large carrot, thinly sliced/grated
    • ½ cucumber, deseeded and thinly sliced into lengths
    • 4 scallions, trimmed and sliced
    • 1 fresh red chilli, deseeded and finely chopped
    • Handful of coriander leaves, roughly chopped
    • Handful mint leaves, roughly chopped
  • To Serve

    • 1 little gem lettuce
    • 4 pitta pockets, natural/Greek style yogurt, sumac

     

Main

    • 400g lean minced lamb
    • 1 tablesp. rapeseed oil or olive oil
    • 3 garlic cloves, peeled and chopped (reserve ½ for the dressing)
    • 2½ cm piece of ginger, peeled and grated (reserve ½ for dressing)
    • 1 red chilli, sliced, deseeded if you wish
    • 200mls pasatta
    • 1 teasp. runny honey
    • 1 teasp. ground cumin
    • 1 teasp. sumac
    • Salt and freshly ground black pepper

     

    Dressing

    • 1 teasp. soy sauce
    • Juice of 1 lime
    • 2 tablesp. sesame oil
    • ½ teasp. cumin
    • 1 teasp. sumac

     

    Salad

    • 1 large carrot, thinly sliced/grated
    • ½ cucumber, deseeded and thinly sliced into lengths
    • 4 scallions, trimmed and sliced
    • 1 fresh red chilli, deseeded and finely chopped
    • Handful of coriander leaves, roughly chopped
    • Handful mint leaves, roughly chopped

Side

  • To Serve

    • 1 little gem lettuce
    • 4 pitta pockets, natural/Greek style yogurt, sumac

     

Method

To cook the mince:  Heat 1 tablespoon of rapeseed oil into the frying pan on a medium-high heat. Add the mince, breaking it apart with a wooden spoon.  Cook for 5-6 minutes until browned. 

Then add half the garlic, half the ginger, chilli, pasatta and honey. Season with the cumin, sumac and salt and black pepper. Cook for another 5-6 minutes.

To make the dressing: Combine the remaining garlic and ginger in a bowl along with the soy sauce, lime juice, sesame oil, cumin and sumac.

To make the salad: Mix all the salad ingredients in a large bowl and stir through the dressing.

 

To serve:  Toast the pitta bread.  Cut across the middle.  Make a pocket and then add a little lettuce and salad to each half of the pitta, top with the mince mixture.  Drizzle over some yogurt and sprinkle with a little sumac.

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Method

To cook the mince:  Heat 1 tablespoon of rapeseed oil into the frying pan on a medium-high heat. Add the mince, breaking it apart with a wooden spoon.  Cook for 5-6 minutes until browned. 

Then add half the garlic, half the ginger, chilli, pasatta and honey. Season with the cumin, sumac and salt and black pepper. Cook for another 5-6 minutes.

To make the dressing: Combine the remaining garlic and ginger in a bowl along with the soy sauce, lime juice, sesame oil, cumin and sumac.

To make the salad: Mix all the salad ingredients in a large bowl and stir through the dressing.

 

To serve:  Toast the pitta bread.  Cut across the middle.  Make a pocket and then add a little lettuce and salad to each half of the pitta, top with the mince mixture.  Drizzle over some yogurt and sprinkle with a little sumac.