Egyptian Lamb Pita

Name: Egyptian Lamb Pita
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Cabbage; Dried Pomegranate Gems; Free-range Lamb Mince; Fresh Parsley; Lemon; Lemons; NOMU Spice Mix; Onion; Pita Bread; Pita Breads; Tahini; Tomato; Tomatoes; Tzatziki

Fluffy pita pockets are stuffed with a tantalising mixture of lamb mince and fragrant spices, before being baked until golden, crisp and delicious. It is served with creamy tzatziki and a tomato, dried pomegranate & cabbage salad. This little hand-held delicacy will have you closing your eyes with every delicious bite!

Egyptian Lamb Pita

with tahini & a tomato salsa

4.9

46 reviews

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

PITA PARTY
Preheat the oven to 220°C. Place the Pita Bread on a roasting tray and pop in the hot oven until heated through and softened, 1-3 minutes. On completion, halve the pita.
CRAZY Cabbage
Place a pan over medium heat with a drizzle of oil. When hot, add the sliced Cabbage and fry until slightly softened, 3-5 minutes (shifting occasionally). Season.
PITA POCKETS
In a bowl, combine the mince, ½ the sautéed Cabbage, ½ the diced Onion, the chopped parsley, the NOMU Spice Mix, the cumin, the Tahini, and seasoning. Divide into 2 portions and stuff each portion into the pita halves, gently pressing to flatten. Lightly brush the pita halves with olive oil. Place on a baking tray and bake in the hot oven until browned and cooked through, 8-12 minutes (flipping halfway).
LET’S SALSA
In a bowl, combine the diced Tomato, the remaining diced Onion (to taste) & Cabbage, the Dried Pomegranate Gems, the juice of 1 Lemon wedge, a drizzle of olive oil, and seasoning.
I GOTTA POCKET FULL OF SUNSHINE!
Plate up the fragrant stuffed pita pockets. Side with the Tzatziki and the fresh Tomato-Cabbage salad. Wow, Chef!

Download the Recipe

Serves 2

PITA PARTY
Preheat the oven to 220°C. Place the Pita Breads on a roasting tray and pop in the hot oven until heated through and softened, 1-3 minutes. On completion, halve the pitas.
CRAZY Cabbage
Place a pan over medium heat with a drizzle of oil. When hot, add the sliced Cabbage and fry until slightly softened, 3-5 minutes (shifting occasionally). Season.
PITA POCKETS
In a bowl, combine the mince, ½ the sautéed Cabbage, ½ the diced Onion, the chopped parsley, the NOMU Spice Mix, the cumin, the Tahini, and seasoning. Divide into 4 portions and stuff each portion into the pita halves, gently pressing to flatten. Lightly brush the pita halves with olive oil. Place on a baking tray and bake in the hot oven until browned and cooked through, 8-12 minutes (flipping halfway).
LET’S SALSA
In a bowl, combine the diced Tomato, the remaining diced Onion (to taste) & Cabbage, the Dried Pomegranate Gems, the juice of 2 Lemon wedges, a drizzle of olive oil, and seasoning.
I GOTTA POCKET FULL OF SUNSHINE!
Plate up the fragrant stuffed pita pockets. Side with the Tzatziki and the fresh Tomato-Cabbage salad. Wow, Chef!

Download the Recipe

Serves 3

PITA PARTY
Preheat the oven to 220°C. Place the Pita Breads on a roasting tray and pop in the hot oven until heated through and softened, 1-3 minutes. On completion, halve the pitas.
CRAZY Cabbage
Place a pan over medium heat with a drizzle of oil. When hot, add the sliced Cabbage and fry until slightly softened, 3-5 minutes (shifting occasionally). Season.
PITA POCKETS
In a bowl, combine the mince, ½ the sautéed Cabbage, ½ the diced Onion, the chopped parsley, the NOMU Spice Mix, the cumin, the Tahini, and seasoning. Divide into 6 portions and stuff each portion into the pita halves, gently pressing to flatten. Lightly brush the pita halves with olive oil. Place on a baking tray and bake in the hot oven until browned and cooked through, 8-12 minutes (flipping halfway).
LET’S SALSA
In a bowl, combine the diced Tomato, the remaining diced Onion (to taste) & Cabbage, the Dried Pomegranate Gems, the juice of 3 Lemon wedges, a drizzle of olive oil, and seasoning.
I GOTTA POCKET FULL OF SUNSHINE!
Plate up the fragrant stuffed pita pockets. Side with the Tzatziki and the fresh Tomato-Cabbage salad. Wow, Chef!

Download the Recipe

Serves 4

PITA PARTY
Preheat the oven to 220°C. Place the Pita Breads on a roasting tray and pop in the hot oven until heated through and softened, 1-3 minutes. On completion, halve the pitas.
CRAZY Cabbage
Place a pan over medium heat with a drizzle of oil. When hot, add the sliced Cabbage and fry until slightly softened, 3-5 minutes (shifting occasionally). Season.
PITA POCKETS
In a bowl, combine the mince, ½ the sautéed Cabbage, ½ the diced Onion, the chopped parsley, the NOMU Spice Mix, the cumin, the Tahini, and seasoning. Divide into 8 portions and stuff each portion into the pita halves, gently pressing to flatten. Lightly brush the pita halves with olive oil. Place on a baking tray and bake in the hot oven until browned and cooked through, 8-12 minutes (flipping halfway).
LET’S SALSA
In a bowl, combine the diced Tomato, the remaining diced Onion (to taste) & Cabbage, the Dried Pomegranate Gems, the juice of 4 Lemon wedges, a drizzle of olive oil, and seasoning.
I GOTTA POCKET FULL OF SUNSHINE!
Plate up the fragrant stuffed pita pockets. Side with the Tzatziki and the fresh Tomato-Cabbage salad. Wow, Chef!

Download the Recipe

Frequently Asked Questions

What is the preparation time for Egyptian Lamb Pita?

The preparation time for Egyptian Lamb Pita with tahini & a tomato salsa is between 20 and 35 minutes.

What is the total time required to make Egyptian Lamb Pita with tahini & a tomato salsa?

The total time required to make Egyptian Lamb Pita with tahini & a tomato salsa is between 35 and 50 minutes.

How many servings does Egyptian Lamb Pita provide?

4 servings

What are the main ingredients in Egyptian Lamb Pita?

Cabbage, Dried Pomegranate Gems, Free-range Lamb Mince, Fresh Parsley, Lemon, Lemons, NOMU Spice Mix, Onion, Pita Bread, Pita Breads, Tahini, Tomato, Tomatoes, Tzatziki

What is the nutritional information of Egyptian Lamb Pita?

Calories: 1022, Carbs: 88 grams, Fat: grams, Protein: 59.2 grams, Sugar: 17.2 grams, Salt: 1238 grams

How do I prepare Egyptian Lamb Pita?

PITA PARTY: Preheat the oven to 220°C. Place the pita breads on a roasting tray and pop in the hot oven until heated through and softened, 1-3 minutes. On completion, halve the pitas. CRAZY CABBAGE: Place a pan over medium heat with a drizzle of oil. When hot, add the sliced cabbage and fry until slightly softened, 3-5 minutes (shifting occasionally). Season. PITA POCKETS: In a bowl, combine the mince, ½ the sautéed cabbage, ½ the diced onion, the chopped parsley, the NOMU spice mix, the cumin, the tahini, and seasoning. Divide into 4 portions and stuff each portion into the pita halves, gently pressing to flatten. Lightly brush the pita halves with olive oil. Place on a baking tray and bake in the hot oven until browned and cooked through, 8-12 minutes (flipping halfway). I GOTTA POCKET FULL OF SUNSHINE!: Plate up the fragrant stuffed pita pockets. Side with the tzatziki and the fresh tomato-cabbage salad. Wow, Chef! LET’S SALSA: In a bowl, combine the diced tomato, the remaining diced onion (to taste) & cabbage, the dried pomegranate gems, the juice of 2 lemon wedges, a drizzle of olive oil, and seasoning.

What should be prepared from my kitchen to make Egyptian Lamb Pita?

Cabbage, Dried Pomegranate Gems, Free-range Lamb Mince, Fresh Parsley, Lemon, Lemons, NOMU Spice Mix, Onion, Pita Bread, Pita Breads, Tahini, Tomato, Tomatoes, Tzatziki