This was my kind of recipe…lots of firsts:
- first time to taste or cook with lamb
- first time to taste or cook with shallots
- first time to cook pita bread
- first time to have the butcher grind up what you need…I had no idea they would so kindly do that for you!
I have to say even though I was not sure we would like these, I was excited to try all the new things this recipe presented. The lamb was a stretch for us but the allspice and cinnamon seemed to put it over the edge for me….weird combo!
I started my pita bread sponge early in the morning since the recipe suggested it is best to let it sit as close to 8 hours as possible. Mine sat for about 7 hours. I could actually hear it fermenting on the countertop!
After the waiting time, I added the remaining flour and ingredients. I went ahead and made the full recipe since I figured it was more likely that we would eat the plain pita bread than the pizza anyway. This needed to rest another 2 to 3 hours.
The dough was ready…onto the topping!
I sauteed the ingredients and then got started on making my pitas. I rolled out the dough and topped it with the lamb mixture. The recipe said to bake these in a 450 degree oven.
I did not get too much color out of these being cooked in the oven. I read on the pita page if you were doing individual pitas to cook them on a griddle…much the same way you do pancakes. I liked this method much better…and got MUCH better results. If I was to ever make these again, I would cook them on the griddle and then top them and serve.
Here are my cooking pitas…
…and look at the inside!!
They look a lot like flat bread…like a “big fat chicken taco” at Del Taco to be exact!! The verdict on these…the combination on the pizza was strange. I am glad I can say I have tried lamb now, but can’t say I really enjoyed it. It was just ok…not a keeper in our family…BUT the plain pitas were a keeper for sure!! So tasty and fresh!! I think they were pretty easy to make too! 🙂