eCook Meal
Za’atar Lamb Shoulder & Barley
with crispy pita chunks & tzatziki
Instead of using it as a pocket for stuffing, we show you how to transform the puffed wheatbread, known as a pita, into a crunch factor for a za’atar-infused lamb stew. Together with cooling fresh mint & creamy tzatziki, this pita garnish is only one of the many interesting ingredients. Expect mouthfuls of aromatic harissa paste, al dente barley & rich butter beans. Finished with sweet dates.
Serving guide
Choose your portion size.
LAMB
Place a pot over high heat with a drizzle of oil. Pat the lamb dry with paper towel, cut into small pieces, and season. When hot, sear the lamb until browned, 4-6 minutes (shifting occasionally).
LAYERED FLAVOURS
Add the Onion to the pot and fry until soft and lightly golden, 5-6 minutes. Add a knob of butter and za'atar spice, and fry until fragrant, 30-60 seconds. Mix in the harissa paste, tomato paste, and barley, and cook until combined, 2-3 minutes. Add 400ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the lamb is soft and barley is al dente and saucy (risotto consistency), 35-40 minutes (stirring occasionally).
BEANS
In the final 5-8 minutes, add the beans to the pot and cook until warmed through. Remove from the heat, add a sweetener (to taste) and season (to taste).
CRISPY PITA
Place a pan over medium-high heat with a knob of butter. Cut the pita in half lengthways and then into small triangles. Coat in oil and seasoning. When hot, toast until crispy and golden, 4-5 (shifting as it colours). Remove from the pan. Alternatively, air fry at 200°C until crispy, 6-8 minutes (shifting halfway).
TIME TO EAT
Bowl up the za'atar lamb and barley. Scatter over the dates and crispy pita triangles. Finish with dollops of Tzatziki and garnish with the mint. Cheers, Chef!
LAMB
Place a pot over high heat with a drizzle of oil. Pat the lamb dry with paper towel, cut into small pieces, and season. When hot, sear the lamb until browned, 4-6 minutes (shifting occasionally).
LAYERED FLAVOURS
Add the Onion to the pot and fry until soft and lightly golden, 5-6 minutes. Add a knob of butter and za'atar spice, and fry until fragrant, 30-60 seconds. Mix in the harissa paste, tomato paste, and barley, and cook until combined, 2-3 minutes. Add 400ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the lamb is soft and barley is al dente and saucy (risotto consistency), 35-40 minutes (stirring occasionally).
BEANS
In the final 5-8 minutes, add the beans to the pot and cook until warmed through. Remove from the heat, add a sweetener (to taste) and season (to taste).
CRISPY PITA
Place a pan over medium-high heat with a knob of butter. Cut the pita in half lengthways and then into small triangles. Coat in oil and seasoning. When hot, toast until crispy and golden, 4-5 (shifting as it colours). Remove from the pan. Alternatively, air fry at 200°C until crispy, 6-8 minutes (shifting halfway).
TIME TO EAT
Bowl up the za'atar lamb and barley. Scatter over the dates and crispy pita triangles. Finish with dollops of Tzatziki and garnish with the mint. Cheers, Chef!
LAMB
Place a pot over high heat with a drizzle of oil. Pat the lamb dry with paper towel, cut into small pieces, and season. When hot, sear the lamb until browned, 4-6 minutes (shifting occasionally).
LAYERED FLAVOURS
Add the Onion to the pot and fry until soft and lightly golden, 6-8 minutes. Add a knob of butter and za'atar spice, and fry until fragrant, 1-2 minutes. Mix in the harissa paste, tomato paste, and barley, and cook until combined, 3-4 minutes. Add 1.2L [1.6L]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the lamb is soft and barley is al dente and saucy (risotto consistency), 40-45 minutes (stirring occasionally).
BEANS
In the final 8-10 minutes, add the beans to the pot and cook until warmed through. Remove from the heat, add a sweetener (to taste) and season (to taste).
CRISPY PITA
Place a pan over medium-high heat with a knob of butter. Cut the pita in half lengthways and then into small triangles. Coat in oil and seasoning. When hot, toast until crispy and golden, 6-8 (shifting as it colours). Remove from the pan. Alternatively, air fry at 200°C until crispy, 8-10 minutes (shifting halfway).
TIME TO EAT
Bowl up the za'atar lamb and barley. Scatter over the dates and crispy pita triangles. Finish with dollops of Tzatziki and garnish with the mint. Cheers, Chef!
LAMB
Place a pot over high heat with a drizzle of oil. Pat the lamb dry with paper towel, cut into small pieces, and season. When hot, sear the lamb until browned, 4-6 minutes (shifting occasionally).
LAYERED FLAVOURS
Add the Onion to the pot and fry until soft and lightly golden, 6-8 minutes. Add a knob of butter and za'atar spice, and fry until fragrant, 1-2 minutes. Mix in the harissa paste, tomato paste, and barley, and cook until combined, 3-4 minutes. Add 1.2L [1.6L]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the lamb is soft and barley is al dente and saucy (risotto consistency), 40-45 minutes (stirring occasionally).
BEANS
In the final 8-10 minutes, add the beans to the pot and cook until warmed through. Remove from the heat, add a sweetener (to taste) and season (to taste).
CRISPY PITA
Place a pan over medium-high heat with a knob of butter. Cut the pita in half lengthways and then into small triangles. Coat in oil and seasoning. When hot, toast until crispy and golden, 6-8 (shifting as it colours). Remove from the pan. Alternatively, air fry at 200°C until crispy, 8-10 minutes (shifting halfway).
TIME TO EAT
Bowl up the za'atar lamb and barley. Scatter over the dates and crispy pita triangles. Finish with dollops of Tzatziki and garnish with the mint. Cheers, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R117.05
for 4 servings · R29.26 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Mint needs 10 gFresh Mint 20 g 20 g at R14.99 · 50% of packR7.50
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Pita Breads needs 2Wholewheat Pita Breads 6 pk R42.99 · whole pack (size can't be divided)R42.99
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Pitted Dates needs 80 gUp To Date Potatoes 1.5 kg 1.5 kg at R59.99 · 5% of packR3.20
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Tzatziki needs 200 mlTzatziki Seasoning 15 g R20.99 · whole pack (size can't be divided)R20.99
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Butter Beans needs 240 gButter Beans in Brine 400 g 400 g at R28.99 · 60% of packR17.39
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Tomato Paste needs 60 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
Not in the Woolies basket — source these elsewhere:
- Za'atar Spice
- Pesto Princess Harissa Paste
- Pearled Barley
- Free-range De-boned Lamb Shoulder Chunks
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Za’atar Lamb Shoulder & Barley?
The preparation time for Za’atar Lamb Shoulder & Barley with crispy pita chunks & tzatziki is between 30 and 50 minutes.
What is the total time required to make Za’atar Lamb Shoulder & Barley with crispy pita chunks & tzatziki?
The total time required to make Za’atar Lamb Shoulder & Barley with crispy pita chunks & tzatziki is between 50 and 70 minutes.
How many servings does Za’atar Lamb Shoulder & Barley provide?
4 servings
What are the main ingredients in Za’atar Lamb Shoulder & Barley?
Butter Beans, Free-range De-boned Lamb Shoulder Chunks, Fresh Mint, Onion, Onions, Pearled Barley, Pesto Princess Harissa Paste, Pita Bread, Pita Breads, Pitted Dates, Tomato Paste, Tzatziki, Za'atar Spice
What is the nutritional information of Za’atar Lamb Shoulder & Barley?
Calories: 1152, Carbs: 149 grams, Fat: grams, Protein: 52.1 grams, Sugar: 26.4 grams, Salt: 1156 grams
How do I prepare Za’atar Lamb Shoulder & Barley?
TIME TO EAT: Bowl up the za'atar lamb and barley. Scatter over the dates and crispy pita triangles. Finish with dollops of tzatziki and garnish with the mint. Cheers, Chef! CRISPY PITA: Place a pan over medium-high heat with a knob of butter. Cut the pita in half lengthways and then into small triangles. Coat in oil and seasoning. When hot, toast until crispy and golden, 4-5 (shifting as it colours). Remove from the pan. Alternatively, air fry at 200°C until crispy, 6-8 minutes (shifting halfway). BEANS: In the final 5-8 minutes, add the beans to the pot and cook until warmed through. Remove from the heat, add a sweetener (to taste) and season (to taste). LAYERED FLAVOURS: Add the onion to the pot and fry until soft and lightly golden, 5-6 minutes. Add a knob of butter and za'atar spice, and fry until fragrant, 30-60 seconds. Mix in the harissa paste, tomato paste, and barley, and cook until combined, 2-3 minutes. Add 400ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the lamb is soft and barley is al dente and saucy (risotto consistency), 35-40 minutes (stirring occasionally). LAMB: Place a pot over high heat with a drizzle of oil. Pat the lamb dry with paper towel, cut into small pieces, and season. When hot, sear the lamb until browned, 4-6 minutes (shifting occasionally).
What should be prepared from my kitchen to make Za’atar Lamb Shoulder & Barley?
Butter Beans, Free-range De-boned Lamb Shoulder Chunks, Fresh Mint, Onion, Onions, Pearled Barley, Pesto Princess Harissa Paste, Pita Bread, Pita Breads, Pitted Dates, Tomato Paste, Tzatziki, Za'atar Spice
How many calories does Za’atar Lamb Shoulder & Barley have?
1152 calories
How much fat content does Za’atar Lamb Shoulder & Barley have?
grams