Monday, June 9, 2014

Easy Lamb Pie

One of my favourite recipes that I learned from my mum is to simple add raw spiced meat onto bread, be it a rustic spread out dough, already baked flatbread, or puffy pita, like the greek kind and I've been making these more and more because it's kind of a two step recipe with two ingredients and who doesn't love that!

You might have seen these mini pitas in early 2013 when I made these while my windows were being installed, I did a video on it too.
On busy weeknights I do a lot of flat open faced pitas where I put the spiced (its' much better with onion I think!) ground lamb or beef onto a pita and bake until the meat is done and the juices have soaked the bread beneath, it is so good!

This is a rough recipe to make your lamb "sausage" or spiced ground meat, it's better if you let it marinade in the fridge for at least a day

Raw ground lamb
Finely minced onion and garlic
Salt & Black pepper

Chopped mint
Lemon zest
Lemon juice

Arabic 7 spice (optional) 

Sumaq (optional) 

Focaccia breads

Cut the breads horizontally, either all the way through or leaving one side attached slightly

With a spoon stuff the raw ground spiced lamb into the bread and spread it out, keep it a nice even layer but be generous because meats shrink as they get cooked. 

Wrap the sandwiches in parchment lined foil and bake on 400 on the top shelf of the oven until the meat is done, you may need to flip them so one side of the bread doesn't get too crispy. 

There is enough fat in the lamb that you dont need any oil, if you're using beef then you may need some olive oil. 

The objective is just to get the meat cooked and the bread to stay soft.  

Remove from the oven and serve with a salad! 


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