I suppose you could think of these as a Middle Eastern pizza. They are a great pairing as a main for the light veg sides.
Serves: 8
Preparation time: 15 mins
Cooking time: 30 mins
Ingredients:
- A few glosses of olive oil
- 3 onions, thinly sliced
- 500g lamb mince
- 2-3 garlic cloves, finely chopped
- 1 tbsp cumin seeds
- 1 tsp ground cinnamon
- 1 tsp ground coriander
- ½ tsp ground ginger (optional)
- A pinch of chilli powder
- Sea salt and freshly ground pepper
- 8 mini wholemeal pitta breads
- 180g tub of houmous or a homemade batch*
- A handful of walnuts, toasted (optional)
Method:
- Get a large frying pan hot. Add a gloss of oil. Tumble in your onions. Lower heat. Cook slowly till golden and tender.
- Meanwhile, sizzle your lamb in a separate hot frying pan till caramelised. Add a little oil, if needed. Stir in the garlic and spices toward the end of cooking. Let it sizzle a little longer. Taste. Adjust seasoning to your liking.
- Toast your pitta breads. Gloss with a little oil. Swirl a thin layer of houmous on each one. Pile on the meat, then the onions. Finish with walnuts. Best served warm.
*Tip a 400g tin of chickpeas (including liquid from the tin) and 1 bay leaf (if using) into a saucepan. Simmer for a few mins to warm through. Drain. Remove bay leaf. In a food processor, blender or in a large pestle and mortar, blitz the warm chickpeas with lemon juice and a little zest, 3 tbsp tahini, 3 tbsp olive oil and a good pinch of salt and pepper till nice and smooth. Taste. Adjust seasoning as needed.
Recipe by kind permission of Abel & Cole
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