Mediterranean pita
Prep Time
Cooking Mode
30 mL (2 tbsp.) tbsp. chopped fresh mint
75 mL (⅓ cup) cup minced red onion
175 mL (¼ cup) cup crumbled feta cheese
250 mL (1 cup) cup green and red grapes
250 mL (1 cup) cup rinsed and drained tinned chick peas
2.5 mL (½ tsp.) tsp dried oregano
To taste salt and pepper
4 pitas
A few spinach shoots
2.2 kg lb cold roast lamb slices
Pinch salt
2.5 mL (½ tsp.) tsp ground cumin
30 mL (2 tbsp.) tbsp. tahini sesame butter (sesame butter)
250 mL (1 cup) cup plain yogurt
To taste arugula
30 mL (2 tbsp.) tbsp. chopped fresh mint
75 mL (⅓ cup) cup minced red onion
175 mL (¼ cup) cup crumbled feta cheese
250 mL (1 cup) cup green and red grapes
250 mL (1 cup) cup rinsed and drained tinned chick peas
2.5 mL (½ tsp.) tsp dried oregano
To taste salt and pepper
4 pitas
A few spinach shoots
2.2 kg lb cold roast lamb slices
Pinch salt
2.5 mL (½ tsp.) tsp ground cumin
30 mL (2 tbsp.) tbsp. tahini sesame butter (sesame butter)
250 mL (1 cup) cup plain yogurt
To taste arugula
Directions
1In a bowl, combine all tahini sauce ingredients. Reserve in refrigerator.
2In another bowl, combine chick peas, grapes, feta cheese, onion, mint, oregano, salt and pepper. Reserve.
3Cut pitas in half. Open each half and fill with spinach shoots, a few slices of roast lamb, one eighth of the feta mixture, and the tahini sauce.
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Personal Note
Personal Note