These Turkish-style lamb and hummus pitas with Mediterranean flavors are not only absolutely delicious, they are easy and quick to make too. | allthatsjas.com | #pita #lamb #recipes #recipeoftheday #hummus #groundlamb #lamb #Mediterranean #ethniccuisine #internationafood #easy #quick
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Turkish Hummus Pita with Ground Lamb

With minimal effort and delicious results, this Turkish hummus pita with ground lamb is just the sort of thing you’d happily eat any night of the week.
Course Appetizer, Main Course
Cuisine Turkish
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author Jas

Ingredients

  • ½ lb ground lamb
  • 2 teaspoons olive oil
  • 1 onion diced
  • 2 garlic cloves minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/8 teaspoon hot red pepper flakes more if desired
  • 1/2 cup water
  • 1/2 cup chopped seeded tomato
  • 2 tablespoons fresh lemon juice
  • 4 6-inch pitas
  • 1 cup plain hummus
  • ¼ cup fresh cilantro chopped
  • 2 tablespoons pine nuts toasted

Instructions

  • Preheat broiler to 550 degrees Fahrenheit.
  • Heat a large cast iron or nonstick skillet over medium-high heat. Add lamb and cook 5 minutes or until browned, breaking up large pieces with the back of a wooden spoon. Remove lamb from skillet.
  • Add oil to the skillet and swirl to coat. Add onions and sauté until soft, about 5 minutes. Stir in garlic, cumin, oregano, cinnamon, salt, and red pepper flakes; sauté 1 minute. Stir in water and tomato. Bring the mixture to a simmer. Cook 5 minutes or until tomatoes begin to soften. Stir in cooked lamb. Cover, reduce heat and simmer 5 more minutes. Stir in the lemon juice.
  • Place pita rounds on a baking sheet. Broil 1 minute on each side or until crisp. Spread 3 tablespoons hummus on each round. Top each serving with 1/4 of the lamb mixture. Sprinkle with cilantro and nuts.

Notes

~ Free Tip ~
  • Substitute lamb with ground beef or turkey.
  • Use mint instead of cilantro.
  • Assemble on 4-inch pitas, cut in half or wedges and serve as small bites at your next gathering.