Ingredients
- 350g lamb mince
- 1 onion, grated or finely chopped
- 1 large handful of parsley
- 1½ tsp 7-spice blend, baharat or Ras el hanout
- Pinch of cinnamon
- Black pepper and salt
- 6 pitta breads
- Olive oil
- To serve: green salad, hummus, lemon wedges, lemon tahini yoghurt
1. Place the lamb in a large bowl. Finely chop the onion and parsley. I usually do this in a chopper or food processor. It needs to be very fine.
2. Mix the onion and parsley into the lamb along with the spices, salt and black pepper. Set aside.
3. Cut each pitta bread horizontally by laying on a flat surface and cutting on one side, keeping one side intact.
4. I find it easiest to use a flat soup spoon to spread a thin layer of the meat inside. Use your palm to flatten the pitta bread so it is spread evenly. This isn’t a burger, so the meat only needs to be about one centimetre thick. This way it’ll cook evenly all the way through.
5. These can be fried or baked in the oven or an air fryer. Brush the pitta breads on both sides then bake in the oven at 180 degrees for 15 minutes until golden, turning halfway through, or cook in an air fryer for three minutes each side at 200 degrees.
6. Cut into halves or quarters to serve with a bowl of tahini yoghurt or hummus for dipping the crusts.
