Lebanese Lamb Pitas

I have been looking for a while for a tasty Lebanese Pita Lamb recipe. This recipe is one of two types of Lebanese pita recipes that I tested and made to go with my Lebanese Butternut Squash soup! They are hearty, filling, healthy and moreish!

Best of all they are very easy to make! I actually prepared the dough the evening before at 11.30 pm left the dough to rise in the fridge. Placing a yeast dough in the fridge over night will slow down the rising time.

However it is not really to be recommended because I could not sleep out of fear of waking up and realizing the yeast dough had kept on growing and had taken over my kitchen!

The next morning at 7 am I prepared the toppings and at 7.30am I took these pictures. Quickly after that I had to leave for work (because I was actually already late).

They taste best warm. I served them to my guests with the Lebanese Butternut Squash Soup, and a side of hummus and marinated chillies. There were no leftovers.

Lebanese Lamb Pittas

Marita Sinden

This recipe makes about 6 pitas

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Prep Time 2 hrs 15 mins

Cook Time 15 mins

Total Time 2 hrs 30 mins

Cuisine Lebanese

Servings 6

Ingredients

  

• 200 ml warm water
• 1 packet fast-actioning yeast
• 2 tsp olive oil
• 300 gram self-raising flower
• 1 tsp sugar
• 1 tsp salt
• 1 onion chopped into small cubes
• 150 g minced lamb
• 2 to matoes chopped into small cubes
• 1 tsp dried chillies less if you do not like spicy food
• 1/2 tsp cinnamon
• 1/2 tsp all spice
• 1/2 tsp Lebanese 7 spice
• 1 tsp pomegranate molasses
• salt and pepper to taste

Instructions

 

• Dissolve the yeast in the lukewarm water
• Add the flour, oil, sugar and salt and knead it to a dough. Add flour or water depending on the consistency of the dough.
• Cover the bowl with a wet towel and leave to rise for about 2 hours.
• Mix the onion, lamb, chopped onion, molasses and spices together and blend into a thick paste.
• Once the dough has risen, divide the dough into 6 portions and roll them out into 15 diameter circles
• Spread the mixture evenly on the though. Press them into the dough a little with your fingers if necessary.
• Place them in a preheated oven and bake until the dough is golden (about 10-15 min) and the topping has cooked.

Source: adapted from Mini Lamb flat breads, Comptoir Libanais