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ORGANIC ROOT VEGETABLES WITH HONEY & THYME
Mini Lamb Pitas with Skordalia Sauce
A Greek-inspired picnic feast!

Mini Lamb Pitas with Skordalia Sauce

Servings: 12

Ingredients

SKORDALIA:
2 slices white bread, crusts removed
80ml full cream milk
1 clove garlic, crushed
1 tbsp dukkah
50g flaked almonds, toasted
2 tbsp lemon juice
80ml NOMU Extra Virgin Olive Oil

PITAS:
2 sprigs fresh rosemary
2 tbsp NOMU Extra Virgin Olive Oil
12 mini pitas

LAMB PATTIES:
1 cup quinoa, cooked
500g lamb mince
125g Greek feta, crumbled
2 tbsp NOMU Roast Rub
1 tbsp honey
½ tbsp NOMU Lamb STOCK
½ tsp NOMU Smoked  Sweet Paprika or NOMU Spanish Rub
1 tsp crushed garlic
Juice and zest of one lemon
NOMU Extra Virgin Olive Oil, for frying

Directions

SKORDALIA:
Soak the bread in the milk for 2 minutes until all the liquid is absorbed. Place the soaked bread into a small food processor. Add the garlic, dukkah, toasted almonds and lemon juice and blend until evenly combined. Gradually add the Olive Oil in a slow, steady stream while the processor is running and blend until smooth and creamy. Add a bit more milk if necessary to reach the desired consistency. Season to taste.

 

PITAS:
Preheat your oven to 180°C.

Dip the rosemary sprigs into the Olive Oil and use to brush the pitas on both sides before placing in the oven for 10 minutes until golden brown and heated through.

 

LAMB PATTIES:
Place all the ingredients in a large mixing bowl and mix well. Shape the mixture into small patties (about 6cm in diameter) and set aside (rather make slightly thicker patties than flatter ones as they will give you juicier pitas).

Place a non-stick heavy-based frying pan over high heat and add a good splash of Olive Oil. Once the oil is hot, add the
lamb patties and fry until they are nicely browned on each side, but still slightly pink inside. Do not overcook. Remove and place on kitchen paper to remove any excess oil.

Serve immediately in warm toasted pitas with a dollop of skordalia sauce.

Ingredients

SKORDALIA:
2 slices white bread, crusts removed
80ml full cream milk
1 clove garlic, crushed
1 tbsp dukkah
50g flaked almonds, toasted
2 tbsp lemon juice
80ml NOMU Extra Virgin Olive Oil

PITAS:
2 sprigs fresh rosemary
2 tbsp NOMU Extra Virgin Olive Oil
12 mini pitas

LAMB PATTIES:
1 cup quinoa, cooked
500g lamb mince
125g Greek feta, crumbled
2 tbsp NOMU Roast Rub
1 tbsp honey
½ tbsp NOMU Lamb STOCK
½ tsp NOMU Smoked  Sweet Paprika or NOMU Spanish Rub
1 tsp crushed garlic
Juice and zest of one lemon
NOMU Extra Virgin Olive Oil, for frying

Directions

SKORDALIA:
Soak the bread in the milk for 2 minutes until all the liquid is absorbed. Place the soaked bread into a small food processor. Add the garlic, dukkah, toasted almonds and lemon juice and blend until evenly combined. Gradually add the Olive Oil in a slow, steady stream while the processor is running and blend until smooth and creamy. Add a bit more milk if necessary to reach the desired consistency. Season to taste.

 

PITAS:
Preheat your oven to 180°C.

Dip the rosemary sprigs into the Olive Oil and use to brush the pitas on both sides before placing in the oven for 10 minutes until golden brown and heated through.

 

LAMB PATTIES:
Place all the ingredients in a large mixing bowl and mix well. Shape the mixture into small patties (about 6cm in diameter) and set aside (rather make slightly thicker patties than flatter ones as they will give you juicier pitas).

Place a non-stick heavy-based frying pan over high heat and add a good splash of Olive Oil. Once the oil is hot, add the
lamb patties and fry until they are nicely browned on each side, but still slightly pink inside. Do not overcook. Remove and place on kitchen paper to remove any excess oil.

Serve immediately in warm toasted pitas with a dollop of skordalia sauce.

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