I saw this picture on the front of the Sainsburys magazine the other day and have been wanting to recreate it… tonight is the night!
So I had a quick look through the recipe and it seemed a bit basic so I am going to tart it up a bit! It says to use a tomato puree base for the pitta but with the rest of the flavours on here I think harissa would go much better. Quick look in the fridge and I don’t have any harissa paste so I am going to attempt to make my own.
“Harissa (Arabic: هريسة | harîsa) is a Maghrebian hot chili pepper paste whose main ingredients are roasted red peppers, serrano peppers and other hot chili peppers and spices andherbs such as garlic paste, coriander seed, or caraway as well as some vegetable or olive oil for preservation” Wikipedia.
This is my first attempt so here goes..
1 tbsp cumin seeds
1 tbsp corriander seeds
1 tbsp fennel seeds
1/4 red pepper
4 cloves of garlic
3/4 red chillis – I removed the seeds
Dry fry the spices then grind to a powder. blend the garlic, pepper, chilli and some olive oil in a mini chopper then add the spices – Luckily I got one of these for Xmas! ( thanks Mulgie and Mel)
Cook the paste in a frying pan gently for 10-15 minutes until its like a jam. I then added a splash more olive oil and some tomato puree as it was very spicy! Add salt to taste and it can be kept in the fridge for up to a week.
Lamb Pitta Pizza Ingredients
400g packet of Lamb Mince
Half a finely chopped onion
1 clove of garlic
2 x pitta breads – I used wholemeal as i am trying to be healthy!
2 tsp Ground cumin
2 tsp Ground Corriander
I used 2 tsp “Tabel and Carawiya….a mix of tabel, caraway seeds and other mixed spices” a Tunisian spice that a friend gave me.
Half an Aubergine
Handful of Flat leaf Parsley
Creme Fraice (again I am trying to be healthy… you could use sour cream)
First of all chop the aubergine into very small cubes, season with salt and leave for 20 minutes. Squeeze out the excess water to get rid of the bitterness, spray with olive oil and roast in the oven for about 20 minutes until soft then keep warm.
Mix the spices and a few pinches of salt in a bowl and add the mined lamb, onion and garlic and mash together until the spices are incorporated. cook this is a frying pan until the meat is cooked through, making sure you break up the meat as you fry and then drain off the excess fat.
Spread the pitta breads with half tomato puree andf half harissa ( you can buy this in a supermarket if you cant be bothered making it.) and put in the oven for 5 minutes until warm – around 180.
Put the mince on top of the pittas and cook for another 5 minutes in the oven.
Sprinkle the roasted aubergine on top then serve with chopped fresh leaf parsley, a dollop of creme fraiche and scattered pomegranate seeds ( this really gives it an extra dimension so don’t leave them off!)
I served this with a bowl of sweet potato chips.
I loved every mouthful and will definitely be making again!!!