Local NewsNews
#WFD – Pita Pockets with Lemony Lamb and Sour Cream
Serve with a dollop of sour cream and sprinkle with grated cheese.
POLOKWANE – Pita’s are a soft, slightly leavened flatbread baked from wheat flour, which originated in the Near East.
It is used in many Mediterranean, Balkan, and Middle Eastern cuisines, and resembles other slightly leavened flatbreads such as as naan and pizza crust.
This recipe by What’s for Dinner makes use of lamb to fill the pitas.
Ingredients
- 200ml cold water
- 25ml lemon juice
- 3ml garlic
- 500g lamb, cubed
- 15ml oil
- 4 pita pockets
- 100ml sour cream
- 1 x KNORR Savoury Mince Dry Cook-in-Sauce
- 1 red onion, sliced
- 400ml lettuce, shredded
- 1 tomato, finely chopped
- 125ml cucumber, diced
- 200ml cheddar cheese, grated
Method
- In a large pan fry lamb, onion and garlic in oil until the lamb is browned, then add lemon juice.
- Mix the sachet contents with 200 ml cold water, add to the lamb and allow it to thicken.
- Place shredded lettuce, tomatoes and cucumber into a pita pocket and fill with lamb cubes.
- Serve with a dollop of sour cream and sprinkle with grated cheese.
