Lamb Family friendly

Lebanese lamb pita crisps

Name: Lebanese lamb pita crisps
Yield: 24
Ingredients: 2 tsp olive oil, plus extra to brush; 250g lamb mince; 2 tsp each ground coriander and cumin; 1 ripe tomato, seeds removed, finely chopped; 3 tsp tomato paste; 2 large rounds of Lebanese bread, cut into 4cm squares; 1 tsp sweet paprika; 2 tbs pine nuts, toasted, roughly chopped; 2 tbs thinly sliced coriander leaves; 1/4 cup (70g) Greek-style yoghurt

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The flavours of Morocco in one bite - yum!

2 tsp olive oil, plus extra to brush
250g lamb mince
2 tsp each ground coriander and cumin
1 ripe tomato, seeds removed, finely chopped
3 tsp tomato paste
2 large rounds of Lebanese bread, cut into 4cm squares
1 tsp sweet paprika
2 tbs pine nuts, toasted, roughly chopped
2 tbs thinly sliced coriander leaves
1/4 cup (70g) Greek-style yoghurt

Method

1.

Preheat the oven to 180°C. Heat oil in a large frypan over medium-high heat. Add lamb and cook, stirring, until browned. Add spices and cook for a further minute or until fragrant. Add tomato and paste and cook, stirring, for 2 minutes or until juices have evaporated.
2.

Meanwhile, spread bread on a baking tray, brush with extra oil and sprinkle with paprika.
3.

Bake for 4-5 minutes until crisp.
4.

Stir the pine nuts and coriander into the lamb mixture and season with salt and pepper. Top the toast squares with warm lamb mixture and 1/2 teaspoon yoghurt, then serve immediately.