North African seasoned lamb pittadas.

Tags

cous cous, fata cheese, harissa paste, lime, mint, onion, peppers, pitta bread, ras el hanout

Even if I say so myself, this really was a brilliant idea from the moment I thought it up and I’ve called them pittadas because they needed a name and that seemed quite a good one, hopefully it doesn’t mean anything hideously rude in Spanish or Portuguese..

I had this lamb from the 3 for a tenner deal and I wanted to do something a little different with it, I also had ideas of pitta bread in my head too, so this is a North African seasoned version of chilli tostadas , rather than using flour tortillas or corn torillas, I used some shop bought pittas because they would be much thinner than the ones I make..

Even if I say so myself, this really was a brilliant idea from the moment I thought it up and I’ve called them pittadas because they needed a name and that seemed quite a good one, hopefully it doesn’t mean anything hideously rude in Spanish or Portuguese..

Lamb pittadas:

I sauted some peppers and onions and then added the diced lamb steaks, fried it off and then drained off the excess fat, added some sumac, ras el hanout and harissa paste.

Then I put in half a tin of chopped tomatoes and some spicy chick pea and bean mix and left it to cook out..

I split the pittas and baked them in the oven til crispy

then heaped on some of the lamb chilli..

Topped them with some feta cheese, a lime, mint and onion relish, a few pomegranate seeds and some of that yummy chana dal snack I had..

and served them with some cous cous/bulgar wheat balls..

Delicious, I really enjoyed them a lot, in fact I might use the lamb chilli for something else as it was so lovely..