Spiced Lamb Pita Pockets

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  • 500 g minced lamb meat
  • 2 garlic cloves, grated
  • 1/2 cup chopped parsley
  • 2 tablespoons of ground cumin
  • 3 tablespoons roasted sesame seeds * optional
  • 1/4 cup soaked chopped raisins
  • 1 egg
  • 3/4 cup breadcrumbs


  • 2 large aubergines
  • 6 sliced ​​tomatoes
  • 3 Lebanese cucumbers cut into ribbons
  • 1/2 red cabbage, thinly sliced
  • 1/2 cup of tzatziki
  • 225 g of fried haloumi
  • 1/4 cup of honey
  • 1 bunch of fresh dill
  • 1 bunch of mint
  • 1 lemon * for dressing * optional
  • 6 bags of pita bread


  1. Combine the minced meat with garlic, parsley, salt, pepper, cumin, and raisins. Once well combined, add the egg and stir well before adding the breadcrumbs until well combined. Divide the mixture into 6 even portions and roll into 2-cm-thick patties.

  2. Cut the eggplants into 2 cm slices and fry in a frying pan for coloring and cooking. Set aside.

  3. Fry the patties in a nonstick skillet over medium heat until golden brown and well cooked. Let stand for 3 minutes.

  4. To serve, fill your pita with lamb, eggplant, and as many side dishes as you like.


You can use breadcrumbs.

Rest the patties for 3 minutes after cooking.

Empanadas tend to shrink when cooked, which can make them thicker in the middle. If you feel that the meat is still undercooked in the center, finish it in the oven, not in the pan. This will prevent the exterior from burning while cooking.

The recipe lends itself to being creative in the kitchen! Side dishes are just hints, so feel free to mix them up and pick your favorite ingredients to mix and match.

If you like the sound of this recipe, you may also like this Chicken Gyros.

Pockets Lamb Spice Pita

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