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
- 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
- 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