Mediterranean Spring Lamb Pita

20m

1 cup
crumbled feta cheese
1/4 cup
water
1 tsp
cumin
1 tsp
za'atar spice mix
zest
lemon
1 lb
ground lamb
a dash
salt
4 slices
pita bread
1/2 cup
kalamata olives, pited and sliced
1/2
red onion, sliced
3 oz
baby arugula
8 oz
tzatziki sauce
  1. In a medium-sized mixing bowl, whisk the feta, water, 1/2 of the cumin, 1/2 of the za’atar spice, and lemon zest together. Set aside.

  2. In a large skillet, over medium-high heat add the lamb, the remaining cumin, remaining za’atar spice, and salt to taste. Cook until the lamb begins to brown, about 5 to 7 minutes. Carefully drain the lamb in a colander, reserving 1 tablespoon of fat in the skillet, and set the lamb aside.

  3. In the same skillet, over medium-high heat, toast the pitas for about 1 minute on one side. Flip the pitas and top with one-quarter of the feta mixture. Cook for about 2-3 minutes until the cheese mixture warms through and begins to melt.

  4. Plate each pita and top with one-quarter cooked lamb, olives, onion, arugula, and drizzle with tzatziki sauce. Fold together and enjoy.

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