Name: Pitta filled with lamb and tabbouleh
Cook time: 15 min
Total time: 15 min
Ingredients: 3/4 cup (200g) low-fat yoghurt; 2 clove garlic, crushed; 500 gram lamb mince; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 brown onion (40g), chopped finely; 1 egg; 4 pitta pockets (340g); 1/2 baby cos lettuce (90g), leaves separated; 2/3 cup (115g) tabbouleh

Ingredients

3/4 cup (200g) low-fat yoghurt

2 clove garlic, crushed

500 gram lamb mince

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 brown onion (40g), chopped finely

1 egg

4 pitta pockets (340g)

1/2 baby cos lettuce (90g), leaves separated

2/3 cup (115g) tabbouleh

Method

1.Combine yoghurt and half the garlic in small bowl.

2.Combine remaining garlic, mince, spices, onion and egg in medium bowl. Shape into eight patties.

3.Cook patties in heated oiled large frying pan.

4.Split pitta not quite through; fill pockets with lettuce, tabbouleh, patties and yoghurt.

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Ingredients

Method

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