Lebanese lamb pita pizza
SERVES 4 PREP AND COOK TIME 30 MINUTES 4 x 20cm round pita bread 1 tablespoon extra virgin olive oil 4 cloves garlic, chopped 2 medium (300g) onions, chopped finely 500g lamb mince 1 tablespoon ground coriander seed 1 tablespoon ground cumin seed 2 tablespoons pine nuts ½ cup (140g) plain Greek-style yoghurt 1 tablespoon extra virgin olive oil, extra flat-leaf parsley and lemon wedges, to serve 1 Preheat the oven to 250°C (230°C fanforced). Place the pita on 2 large oven trays. 2 In a small frying pan over medium-high heat, heat the oil. Cook the garlic and onion, stirring, for 5 minutes or until translucent. Transfer to a large bowl; cool. 3 Add the mince and spices to the bowl; season with salt and pepper. Using damp hands, mix thoroughly. Divide the mixture into four portions in the bowl. Place a portion of the mince mixture onto each pita. With damp hands, press the mince mixture over the pita, spreading it to within 1cm of the edge. Brush a little oil around the edge of the pita; scatter with pine nuts. Gently press into the mince. 4 Bake pizzas for about 4 minutes, then swap the trays; bake for a further 4 minutes. 5 Drizzle pizzas with yoghurt and extra olive oil; scatter with parsley and serve with lemon wedges.
JULIE’S TIP If you don’t need to serve 6, cut the pastitsio into portions and freeze individually. Thaw overnight in the fridge. Reheat covered loosely with foil in a 160°C (140°C fan-forced) oven about 45 minutes or until centre is piping hot. Lovely as a hot dinner or at room temperatue for lunch. Pastitsio