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Loaded with flavor, this delicious Mediterranean dish was literally scraped clean by all of my taste-testers! Feel free to substitute the lamb with ground beef if you’d like, but we preferred the original.
1 tablespoon oil
2 Spanish onions, diced
6 cloves garlic, minced or 6 cubes Gefen Frozen Garlic
1 and 1/2 pounds (680 grams) ground lamb
3/4 teaspoon Pereg Cumin
salt, to taste
pepper, to taste
4 whole wheat pitas, cut into eighths
cooking spray
za’atar, for seasoning
sesame seeds
chopped fresh parsley, for garnish
1 pound (450 grams) chummus, such as Sabra (or homemade)
1/2 cup prepared or homemade techinah
Israeli salad, for serving
pickled red onions, for serving (optional)
Heat oil in a large frying pan. Sauté diced onions on a low to medium flame until soft and golden brown, about 10–15 minutes. Add minced garlic and sauté another few minutes until fragrant. Remove from pan and set aside.
Place the ground lamb into the frying pan and break up any large pieces with a wooden spoon. Cook until the lamb is no longer pink, stirring constantly until browned. Drain any accumulated liquid from the pan and add the sautéed onion and garlic to the meat mixture. Season with cumin, salt, and pepper and mix well.
While the lamb is cooking, preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray a large baking pan with cooking spray. Place the sliced pitas onto the pan in a single layer. Spray pitas generously with additional cooking oil and sprinkle with salt, za’atar, and sesame seeds. Toast pitas for 15–20 minutes, until lightly browned.
To serve, mound chummus into the center of a serving platter and drizzle with several spoonfuls of techinah. Place the ground lamb around the chummus, creating a ring around it. Sprinkle generously with chopped fresh parsley. Place the toasted pita chips around the perimeter of the platter and serve immediately, alongside Israeli salad and pickled onions.
Prop Styling by Shiri Feldman Photography by Felicia Perretti
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I made this for a birthday dinner and everyone loved it.
I made this for supper using ground turkey. It was delicious and a big hit with everyone. It looked beautiful on the serving plate. Thank you.