LAMB AND TAHINI-STUFFED PITA WEDGES

LAMB AND TAHINI-STUFFED PITA WEDGES image

Categories Lamb

Yield 10-12

Number Of Ingredients 15

Previous Next

5 tbsp (about) olive oil, divided
1½ cups chopped onion
1 cup chopped red bell pepper
3 garlic cloves, chopped
1¼ lbs coarsely ground lamb
1 cup chopped plum tomatoes
3 tbsp tomato paste
1 tbsp fresh lemon juice
¾ tsp ground cumin
½ tsp cayenne pepper
¼ tsp ground allspice
½ cup (packed) chopped fresh parsley
6 tbsp chopped fresh mint
7 6-to 7-inch diameter pita breads
7 tbsp tahini

Steps:

Heat 2 tbsp oil in large skillet over medium heat. Add onion, bell pepper, and garlic. Sauté until onion is translucent. Add lamb, increase heat to medium-high; sauté 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. Insert small knife into edge of 1 pita; cut halfway around bread. Open bread. Spread ½ cup lamb filling in bread, then 1 tbsp tahini. Close bread. Repeat with remaining pitas, lamb, and tahini. Brush both sides of filled breads with oil. Preheat oven to 250°. Place baking sheet in oven. Heat skillet over medium heat. Add 1 filled bread to skillet. Sauté 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.