Pita bread with lamb chops and feta herb yoghurt
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The pita bread with juicy grilled lamb mince is a Greek flavour. At barbecues, it’s worth booking a lot – they’re sure to do the business.
Eight pita breads
Pita breads/strong>
5 dl durum wheat flour 2 dl water 25 g yeast 1 teaspoon salt 2 tablespoons olive oil 2 tablespoons salt 1 teaspoon salt 2 tablespoons olive oil1 pinch of sugar
Lamb mince
400g lamb or mutton mince 1 egg 3 tbsp breadcrumbs 1 tbsp onion flour salt and pepper
Lamb mince
400g lamb or mutton mince 1 egg 3 tbsp breadcrumbs 1 tbsp onion flour salt and pepper
Yoghurt sauce
3 tbsp Greek yoghurt 200g feta cheese 1 clove garlic 1 handful pine nuts 1 teaspoon dried rosemary 1 teaspoon dried thyme 2 tablespoons olive oil2 handfuls of chopped mint leaves
Pita bread
Lemon & lemon leaves2 dl of water in a bowl and mix the yeast and sugar. Add the olive oil and salt and slowly knead the dough, adding the flour a little at a time. When the pita dough is kneaded, leave it to rise under a cloth for half an hour.
When the dough has risen, roll it into a thin sheet and press it into discs, about 10 centimetres in diameter, with a mould (or cut with a knife). Place a sheet of buttered paper on the baking tray and the wafers on the tray. Cover with a cloth and leave to rise for another 15 minutes. Bake the pita breads in a 250°C oven for a few minutes. The bread should turn into a hollow ball, but don’t worry if it doesn’t rise, it’s good anyway.
Yoghurt sauce
Add the garlic clove, herbs and olive oil to the huhmari and mix into a paste. Mix the paste with the crumbled feta, yogurt, pine nuts and mint leaves to make a sauce. Place in the fridge and allow to infuse for a while.
Pork mince
Slice the mince crosswise with a large knife to get a very fine mince. Knead the egg and flour into the mixture and season generously with salt and pepper. Cool the water in the bowl for a moment.
Fry the minced meat quickly on the grill or in a pan. Drain briefly and place on a plate. Cut the pita bread open, put a little yoghurt sauce on each side, line the steak and garnish with a chopped mint leaf.
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