Another tasty hit from the cookbook Saffron in the Souks, sumac-spiced lamb pitas are another Lebanese breakfast bread. The other one I’ve made is za’atar man’ouche and both the Hubby and myself liked the meaty version more. Usually, the lamb is stuffed inside the pita, but we enjoyed it when I spread it on top of the pita as well.
For the stuffed pita, I combined a bit of za’atar and olive oil and brushed to tops of the pitas. For the lamb topped pitas, I just sprinkled a bit of parmesan cheese and za’atar on top.
Sumac-Spiced Lamb Pitas
Lamb Topping / Filling
- 1/2 small white onion roughly chopped
- 1 small tomato roughly chopped
- 9 ounces ground lamb
- 1 teaspoon sumac
- 1/2 teaspoon baharat (Lebanese 7-spice)
- 1/2 teaspoon allspice
- small handful parsley
- pinch salt
- 8 small pitas
- 1/4 cup grated parmesan
- za'atar for sprinkling
- feta cheese for sprinkling
- Preheat the oven to 425F and set a large baking rack on a cooking sheet.
- Blend all the ingredients in a food processor until a paste.
- Spread a thin layer on top of the pita, sprinkle with a light amount of parmesan cheese and za'atar.
- Bake for 6-8 minutes until the lamb has cooked. Remove from the oven and sprinkle with feta cheese if desired.