Ingredients with Measurements:
- 1 lb ground lamb
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 4 pita pockets
- 1/2 cup hummus
- 1/2 cup diced cucumber
- 1/2 cup diced tomato
- 1/4 cup crumbled feta cheese
Special equipment needed:
- Large skillet
- Mixing bowl
Step-by-step instructions:
1. In a large skillet over medium-high heat, cook the ground lamb, onion, and garlic until the lamb is browned and cooked through, about 8-10 minutes.
2. Add the cumin, coriander, smoked paprika, salt, and black pepper to the skillet and stir to combine.
3. Remove the skillet from the heat and stir in the parsley and mint.
4. Cut the pita pockets in half and spread 1 tablespoon of hummus inside each half.
5. Divide the lamb mixture evenly among the pita pockets.
6. Top each pita pocket with diced cucumber, diced tomato, and crumbled feta cheese.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Cook the lamb mixture over medium-high heat.
Serving size:
- This recipe makes 4 servings.
Nutritional information:
- Calories per serving: 450
- Fat: 24g
- Carbohydrates: 35g
- Protein: 23g
Substitutions for ingredients:
- Ground beef or turkey can be used instead of ground lamb.
- Red onion can be used instead of yellow onion.
- Dried parsley and mint can be used instead of fresh.
Variations:
- Add sliced olives or roasted red peppers to the pita pockets.
- Serve the lamb mixture over a bed of greens instead of in a pita pocket.
- Use tzatziki sauce instead of hummus.
Tips and tricks:
- Make sure to cook the lamb until it is browned and cooked through.
- Use a meat thermometer to ensure the lamb is cooked to an internal temperature of 160°F.
- Toast the pita pockets before filling them for added crunch.
Storage instructions:
- Store any leftover lamb mixture in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the lamb mixture in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the pita pockets on a platter with a side of tzatziki sauce for dipping.
Garnishes:
- Garnish the pita pockets with additional chopped parsley and mint.
Pairings:
- Serve with a side of Greek salad or roasted vegetables.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Tzatziki sauce
Troubleshooting advice:
- If the lamb mixture is too dry, add a splash of olive oil or a tablespoon of water to the skillet.
Food safety advice:
- Make sure to cook the lamb to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Pita pockets are a staple in Mediterranean cuisine and have been around for centuries.
Flavor profiles:
- The lamb mixture is savory and slightly spicy, while the hummus adds creaminess and the feta cheese adds a salty tang.
Serving suggestions:
- Serve the pita pockets as a main dish for lunch or dinner.
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