- 4
Ingredients
- 1 small onion, chopped (about 1 cup)
- 8 ounces lean ground lamb
- 4 medium plum tomatoes, chopped
- 2 Tbsp. chopped fresh parsley
- 3/4 tsp. ground cinnamon
- 3/4 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 4 whole-wheat pita breads
- 2 tsp. olive oil
- 1/3 cup crumbled feta cheese
- 1 Tbsp. pine nuts
Preparation
Step 1
Preheat the oven to 400 degrees F.
Put the onion and ground lamb into a large skillet over medium-high heat and cook, breaking the meat up with a spoon and stirring occasionally, until the onion is softened and the meat is no longer pink, about 5 minutes. Transfer the meat and onion to a plate lined with paper towels to drain the fat. Blot with an additional paper towel.
Wipe out the pan and return the meat and onion to the pan. Stir in the tomatoes, and cook over medium-high heat until the tomatoes soften slightly, about 2 minutes. Remove from the heat. Stir in the 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 the pita breads on a baking sheet. Brush the top of each pita with oil. Spread 1/3 cup of the lamb mixture onto each pita. Sprinkle with the feta and pine nuts. Cook until the cheese is warmed and softened and the pita is toasted, 10 to 12 minutes.
Per serving: 510 calories, 29g fat, 20g protein, 47g carb, 8g fiber, 1140mg sodium