Yields
15 servings
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ingredients
Meatballs
1
Tbsp olive oil (15 ml)
1
medium onion, minced
2
clove garlic, minced
¼
tsp cumin seeds, toasted and ground (1 ml)
½
tsp ground coriander (2 ml)
⅒
tsp ground fennel ( ½ ml)
4
Tbsp minced parsley (60 ml)
2
Tbsp minced cilantro (30 ml)
2
Tbsp mint, minced (30 ml)
2
eggs
1
lb(s) ground lamb (454 g)
1
cup breadcrumbs (250 ml)
1
tsp salt (5 ml)
Freshly cracked black pepper
Yogurt
1
cup full fat yogurt (250 ml)
Zest of 1 lemon
¼
cup fresh mint leaves, minced (60 ml)
Salt and pepper
4
pieces of pita bread
Olive oil, for brushing
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directions
Step 1
Preheat oven to 350 degrees for pita bread.
Step 2
Heat the olive oil in a small sauté pan. Sweat the onion and garlic about 5 minutes until soft but not colored. Add the spices and stir for 1 minute. Put the mixture in a bowl and let cool slightly. Add the remaining ingredients, season and mix well. Form the mixture into 15 patties.
Step 3
Combine yogurt, lemon zest, mint, salt and pepper in a small bowl and mix well. Set aside.
Brush the pita bread with olive oil and season with salt and pepper. Place them on a baking sheet and bake until golden and crispy; about 15 minutes.
Step 4
Serve meatballs with minted yoghurt and toasted pita wedges.