Le­banese lamb pita pizza

Australian Women’s Weekly NZ - - FAMILY MEALS -

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

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