Mary had a little lamb …
… had, because we ate it last night.
I’m a huge fan of lamb. I enjoy the strong flavor and would eat it much more often if it wasn’t as expensive as it is (my husband paid over $8/lb for ground lamb at the store). I’m a fan of Mediterranean and Middle Eastern food (feel free to roll your eyes now and tell me I’m a fan of food), and in many of these dishes lamb takes center stage.
A few weeks ago I pinned a Greek Nachos recipe from Not Without Salt. Since it has been so hot lately I’ve been in the mood for dishes that are best eaten at room temperature. This fit that bill. I precisely followed their recipe for whole wheat pitas and they turned out wonderfully. I added slightly less water but it is so humid right now that I just didn’t need quite as much as 1 1/4 cups. I also added an extra 1/2 tsp of sea salt.
Okay, so I didn’t quite follow it exactly but close enough that you can head over there, make that recipe today and it should turn out just as good for you.
Making pita roundsis not difficult. In fact, it’s so easy a 4 year old can do it! Asher rolled out four of the pitas all by himself and he felt so proud of his accomplishment. Seeing your kids feel empowered is one of the greatest pleasures of parenting.
Freshly made pitas are the way to go.
I took inspiration from Not Without Salt’s Greek Nachos post to make my lamb. I didn’t measure anything but I’ll tell you what I did. I started with a bit of good olive oil in a large skillet over medium-low heat. I tossed in a 1/4 lb of raw ground beef I had leftover from another meal and added the pound of raw ground lamb. I coarsely chopped about 1 cup of vidalia onion and about 1/2 cup flat-leaf parsley. I added half of each of these to the meats. I seasoned it with sea salt and fresh ground black pepper. I sprinkled the top with garlic powder and cooked it through, then drained off the fat.
Earlier in the day I made the World’s Best Tzatziki Sauce from Kalyn’s Kitchen. I’m not sure if it’s truly the world’s best (those are pretty big shoes to fill) but it certainly was tasty and worked well with the rest of the nachos. Will I use this recipe again? Absolutely. Next time I’ll probably cut the recipe in half because it made a ton.
I cut 5 of the 8 pitas into wedges and tossed them with olive oil and sea salt in a skillet over medium-high heat and fried ‘em up until they were browned and a bit crispy on both sides. I put them in a serving bowl, topped with some of the meat mixture (I’ll eat leftovers with an egg) and spooned some tzatziki sauce over it all. I put the remaining chopped vidalia onion and parsley over the whole shebang and we dug in family-style.
It was a palate-pleaser and I’ll definitely make this again!