Lamb and Tahini-Stuffed Pita Wedges |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 10-12 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 5 tablespoons (about) olive oil, divided | 1-1/2 cups chopped onion | 1 cup chopped red bell pepper |
| 3 garlic cloves, chopped | 1-1/4 pounds coarsely ground lamb | 1 cup chopped plum tomatoes |
| 3 tablespoons tomato paste | 1 tablespoon fresh lemon juice | 3/4 teaspoon ground cumin |
| 1/2 teaspoon cayenne pepper | 1/4 teaspoon ground allspice | 1/2 cup (packed) chopped fresh parsley |
| 6 tablespoons chopped fresh mint | 7 6 to 7-inch diameter pita breads | 7 tablespoons tahini |
| 1 | Heat 2 tablespoons oil in large skillet over medium heat. Add onion, bell pepper, and garlic. Saute until onion is translucent. Add lamb. Increase heat to medium-high; saute until lamb is no longer pink, breaking up with back of fork, about 5 minutes. Add next 6 ingredients. Cook until mixture begins to thicken, stirring occasionally, about 3 minutes. Mix in parsley and mint. Cook until thick, about 3 minutes longer. Season lamb filling with salt and pepper. |
| 2 | Insert small kinfe into edge of 1 pita; cut halfway around bread. Open bread. Spread 1/2 cup lamb filling in bread, then 1 tablespoon tahini. Close bread. Repeat with remaining pitas, lamb, and tahini. Brush both sides of filled breads with oil. |
| 3 | Preheat oven to 250 F. Place baking sheet in oven. Heat skillet (or grill pan) over medium heat. Add 1 filled bread to skillet. Saute until filling is heated through and bread is golden, about 5 minutes per side. Place on sheet in oven. Repeat with remaining pitas. Cut into wedges. |