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  • annaelizabethrossi


Original Recipe by @annarossiofficial

Serves 4


  • 1 lb ground lamb meat

  • 2oz bacon, finely chopped or pureed in a food processor (optional, but delicious)

  • 1 small onion, grated

  • 3 cloves garlic, grated

  • ½ cup parsley, chopped and lightly packed

  • ½ tsp cumin

  • ½ tsp coriander

  • ½ tsp paprika

  • 1 tsp 5 spice

  • Kosher salt & red pepper to taste

  • 2 Pita rounds, choose ones that are a little breadier and fluffy

For the dip:

  • ½ cup labneh or Greek Yogurt

  • 2 TBS extra virgin olive oil

  • Toppings like cucumber, sliced tomato, caper berries, olives and fresh dill

  • Salt & pepper to taste


  1. In a large mixing bowl, mix together the ground lamb, bacon (optional), onion, garlic, parsley, cumin, coriander, paprika, 5 spice, salt and pepper. Begin by mixing together with a fork to break up the density of the ground meat. Then don’t be shy and use your hands. Don’t over work/over mix the meat but attempt to distribute the seasonings evenly.

  2. Slice your pita rounds in half and carefully break open the pocket. Divide the meat mixture into 4 equal parts. Carefully pack a ¼ of the mixture into each of the 4 halves.

  3. Slice the packed pita again in half to create a triangle quarter. Smooth the 2 meaty edges with your finger so the meat is flush with the fluffy pita bread.

  4. Preheat a cast iron skillet on medium heat. Add 1-2 TBS of olive oil and place the meat side down into the skillet. Sear for 3-4 minutes. Flip to sear the 2nd meaty surface. Cook until the internal temperature reaches 160*. If the meat begins to brown too quickly, lower the temperature slightly.

  5. On a platter, arrange the labneh or greek yogurt for dipping along with fresh and pickled fixings.

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