Turkish Lamb Pita Pizzas Recipe by Monte

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Ingredients

baking, I took whole wheat pitas that you can find pretty well everywhere,
it easy to slice the Pitas in half, first microwave them for 30 seconds. They will puff up and be easier to divide
into halves. Use the half that has ‘sides’. That will keep the lamb filling in
place. Reserve the others – toasted, they
make marvelous crisps for hummus or any other cocktail spread
1 tablespoon
extra-virgin olive oil, plus more for brushing
1 small onion, finely
chopped
1 pound ground lamb or
beef
1/4 cup chopped drained
oil-packed sun-dried tomatoes
1 tablespoon Turkish red
pepper paste (Biber Salcasi)
or 2 jarred hot cherry
peppers, minced
1/2 teaspoon ground
cumin
2 tablespoons flat-leaf
parsley leaves
In a skillet, heat the 1 tablespoon of olive oil.
Add the onion and cook over moderate heat until translucent, 4 minutes. Add the
lamb and garlic and season with salt and pepper. Cook over moderately high
heat, breaking up the meat with a wooden spoon, until the lamb is no longer
pink, 3 minutes. Add the sun-dried tomatoes, red pepper paste and cumin and
cook, stirring, for 1 minute. Remove from the heat and season with salt and
Spread the lamb topping over the pita halves, leaving a 1/2-inch

View Full Recipe at CHEWING THE FAT