500g lamb mince
1 tblspn olive oil
1 onion, peeled and chopped
2 garlic cloves, peeled and crushed
1 tspn ground cinnamon
1 tspn paprika
1 tspn ground cumin
½ tspn ground ginger
½ tspn salt
½ tspn ground black pepper
1 tblspn pine nuts
Extra salt and ground white pepper to taste
2 tblspns tomato paste (1 tblspn per pita base)
Grated cheese (Mix of cheddar and mozzarella)
100g feta, crumbled (I like smooth and creamy)
1 tblspn each of chopped coriander and parsley
Extra virgin olive oil
Base: 2 x Greek pita bread
Heat oil in a large frying pan on medium low heat and cook onion and garlic gently until translucent, stirring regularly.
Turn up the heat to high and add lamb mince. Stir constantly until meat is cooked and most of the liquid has evaporated.
Add spices and pine nuts and stir through. Cook until excess liquid has evaporated and meat starts to brown and caramelise. Add white pepper and extra salt to taste. Allow lamb mixture to cool. At this stage, you can refrigerate or freeze until required.
Place pita bread onto oiled baking trays and spread with tomato paste. Sprinkle with grated cheese and then a generous amount of cooled lamb mixture.
Bake in a hot oven (200 deg fan forced) for 10-15 mins until base is golden and edges crusty.
Remove from oven and sprinkle with feta and herbs, drizzle with extra virgin olive oil and serve straight away with a huge smile on your face.