Ingredients Checklist
- 2 medium brown onions, peeled and finely chopped
- 2 tbsp olive oil
- 250g lamb mince
- Salt and pepper to taste
- 1 tsp ground cinnamon
- 2-3 tbsp tomato paste
- ¼ cup fresh parsley leaves
- ¼ cup pine nuts, toasted
- ¼ cup pomegranate arils
- 500g yoghurt
- 4 garlic cloves, crushed
- 60ml olive oil
- 2 Lebanese pita breads
Instructions
- In a fry pan, heat olive oil and gently fry onion until soft. Add the lamb mince and using a fork break up the mince. Season with salt and pepper and add ground cinnamon.
- Continue cooking until mince is cooked and lightly browned, add tomato paste and mix through. You may need to add a splash of water to make a thick paste.
- In a separate bowl, mix together yoghurt, garlic and salt to taste.
- Heat olive oil in a clean fry pan and fry Lebanese bread until crisp and golden.
- Remove from pan and break into bite-size pieces.
- On a serving platter, spread the lamb mixture in the centre, then spread the yoghurt on top and sprinkle with parsley leaves, toasted pine nuts and pomegranate arils.
- Add broken Lebanese bread around the sides and enjoy.
