Turkish Lamb & Pine Nut Savoury Mince with Pita Pockets

Turkish Lamb & Pine Nut Savoury Mince with Pita Pockets

Feeling inspired? Try this gourmet recipe that works for either lunch or dinner!


2 tablespoons olive oil
1 small onion, finely chopped
1 clove garlic, crushed
500g lamb mince
3 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground cinnamon
2 tablespoons pine nuts
1⁄2 cup (125ml) chicken stock
1 tablespoon pomegranate molasses
2 tablespoons chopped fresh mint
Sea salt flakes
4 small Pitta pockets

Grated carrot, sliced red onion, fresh
coriander, hummus, Greek yoghurt and
harissa (or chilli sauce) to serve.


  1. Heat oil in a large frying pan over medium heat and add onion and garlic and cook, stirring, for 5 minutes or until softened.
  2. Increase heat to medium high heat and add lamb. Cook, stirring continuously, breaking up any large lumps with a wooden spoon, until mince is browned and crumbly. Add in spices and pine nuts and cook a further 1-2 minutes.
  3. Stir in stock, partially cover with a lid and reduce to low; simmer for 10 minutes. Remove lid and cook a further 5 minutes or until all the stock has evaporated. Once lamb is cooked, remove and stir through pomegranate molasses, mint and season to taste with salt.
  4. Cut each pitta pocket in half and ease the bread open to form a pocket. Toast pitta until lightly crisp but still soft enough to fill. Repeat with remaining pittas.
  5. To serve, open the pockets and spoon in a tablespoon of hummus, then add lamb. Top with grated carrot, onion, coriander and a dollop of yoghurt. Serve with harissa on the top or on the side.

Preparation: 20 minutes
Cooking time: 20 minutes
Makes 4 Servings

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