- 8 oz lean ground lamb
- 1 small onion, chopped
- 4 medium plum tomatoes, chopped
- 2 tablespoons chopped fresh parsley
- 3/4 teaspoon cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 whole-wheat pitas (6 inches each)
- 2 teaspoons olive oil
- 1/3 cup crumbled feta
- 1 tablespoon pine nuts
- 1 recipe Arugula Salad
Heat oven to 400°. Place lamb and onion in a large skillet over medium-high heat and cook, breaking up meat with a spoon and stirring occasionally, until onion is soft and meat is no longer pink, about 5 minutes. Transfer meat and onion to a plate lined with a paper towel to drain fat. Blot with another paper towel. Wipe pan, then return meat and onion to pan. Stir in tomatoes; cook over medium-high heat until they soften slightly, 2 minutes. Remove from heat. Stir in parsley, cinnamon, salt and pepper. (The lamb mixture may be made up to 2 days ahead and stored in an airtight container in the refrigerator.) Place pitas on a baking sheet; brush top of each pita with oil. Divide lamb mixture among pitas. Sprinkle with feta and pine nuts. Cook until cheese is warm and pita is toasted, 10 to 12 minutes. Serve with salad.
Ellie Krieger So Easy.