Loaded Herb & Garlic Yoghurt with Lebanese Lamb Pita Bread

INGREDIENTS

YOGHURT:

• 500grams of full fat yoghurt

• ½ cup of chopped herbs (mint, parsley and dill are a great combo here)

• 3 teaspoons of sumac

• 1 tbsp of chopped preserved lemons

• 2 tsp of salt

• 1 tsp of aleppo peppers

• 1 grated garlic clove

• Juice of half a lemon

• A drizzle of olive oil

LAMB:

• 500grams of high-quality lamb mince

• 1 onion

• 2-3 tomatoes

• 2 cloves of garlic

• 2 teaspoons of Aleppo pepper

• 4 tablespoons of Ras El Hanout seasoning

• 2 teaspoons of salt

• The juice of half a lemon

• 8 Lebanese pita bread

METHOD

YOGHURT

1. In a large bowl, mix together the yoghurt, herbs, sumac, lemon juice, chopped lemon, salt, aleppo pepper and garlic.
2. To finish up, sprinkle on some Aleppo pepper and olive oil.

LAMB PITA

1. Add your onion, tomato and spices to a blender and puree. Add your lamb mince to this mixture and blend it all together.
2. Spread this mixture onto some fresh, white pitas and fold in half
3. Prepare your BBQ with the Samba Lump Charcoal and natural firelighters. Place your hot plate on top and get ready to cook!
4. Once the hot plate is hot, drizzle on some oil or butter and place the pita bread on top.
5. Cook the pita bread until golden brown on both sides and then cut them up.
6. Serve them with the yoghurt mixture and enjoy!

Recipe designed and produced for Samba.