This recipe for Turkish hummus pita with ground lamb is exactly what you're looking for - a minimal effort with big flavor results and just the sort of thing you’d happily eat any night of the week.
Lamb meat is not cheap but it's always on our table for special occasions. Sometimes the occasion is just me craving a lamb dish but mostly I prepare it for holidays or company.
One of those holidays is RAMADAN. My dad's side of the family is Muslim and even though he doesn't practice the religion I like to mark the holiday for him with traditional dishes.
Just a little token of respect and he really enjoys it. It's not that I don't make those dishes throughout the year but not all at once. Ramadan, as any holiday, calls for a feast.
RELATED POST: ROASTED EGGPLANT AND LAMB
Okra stew with beef and lamb is a must-have and my absolute favorite holiday dish. I use ground lamb because you can cheat a bit and get two dishes with only one pound of lamb.
I added half to the stew which is enough to give it that special flavor and the other half was used to make these TURKISH HUMMUS PITAS for after the holiday.
Making different dishes with the same cut of meat is not only a TIME-SAVER but it also takes the pressure out of your meal planning for the week. A large batch of the baked chicken breast, for example, can give you three meals. The same goes for any meat including lamb.
Leftover lamb meatballs are great to use for this lamb and hummus pita recipe. I always buy my meat from the butcher because it's not prepackaged into one pound and I can get exactly how much I need.
Another advantage of buying meat from the butcher shop is that you can get a variety of cuts and there are no extra additives in the meat.
These Turkish-style lamb pitas with Mediterranean flavors are not only absolutely delicious, but they are also easy and quick to make. Using hummus as a base just elevates it to a new level.
It's a simple dish but nothing about it is pedestrian. It's a great way to use up leftover hummus from your last party too. Of course, no store-bought hummus is a match to homemade hummus.
You don't like lamb meat? Have no fear - use ground beef or leftover hamburgers. They're not just good to use in cheeseburger salad. Enjoy!
Ingredients:
- ground lamb
- olive oil
- onion
- garlic
- ground cumin
- dried oregano
- ground cinnamon
- teaspoon salt
- hot red pepper flakes
- tomato
- fresh lemon juice
- pitas
- hummus
- fresh cilantro
- pine nuts
How to make it:
- Preheat the broiler to 550 degrees Fahrenheit.
- Heat a large cast iron or nonstick skillet over medium-high heat. Add lamb and cook 5 minutes or until browned, breaking up large pieces with the back of a wooden spoon. Remove lamb from skillet.
- Add oil to the skillet and swirl to coat. Add onions and sauté until soft, about 5 minutes. Stir in garlic, cumin, oregano, cinnamon, salt, and red pepper flakes; sauté 1 minute. Stir in water and tomato. Bring the mixture to a simmer. Cook for 5 minutes or until tomatoes begin to soften. Stir in cooked lamb. Cover, reduce heat and simmer for 5 more minutes. Stir in the lemon juice.
- Place pita rounds on a baking sheet. Broil 1 minute on each side or until crisp. Spread 3 tablespoons of hummus on each round. Top each serving with ¼ of the lamb mixture. Sprinkle with cilantro and nuts.
Turkish Hummus Pita with Ground Lamb
Ingredients
- ½ lb ground lamb
- 2 teaspoons olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- ¼ teaspoon ground cinnamon
- ½ teaspoon salt
- ⅛ teaspoon hot red pepper flakes, more if desired
- ½ cup water
- ½ cup chopped seeded tomato
- 2 tablespoons fresh lemon juice
- 4 6-inch pitas
- 1 cup plain hummus
- ¼ cup fresh cilantro, chopped
- 2 tablespoons pine nuts, toasted
Instructions
- Preheat broiler to 550 degrees Fahrenheit.
- Heat a large cast iron or nonstick skillet over medium-high heat. Add lamb and cook 5 minutes or until browned, breaking up large pieces with the back of a wooden spoon. Remove lamb from skillet.
- Add oil to the skillet and swirl to coat. Add onions and sauté until soft, about 5 minutes. Stir in garlic, cumin, oregano, cinnamon, salt, and red pepper flakes; sauté 1 minute. Stir in water and tomato. Bring the mixture to a simmer. Cook 5 minutes or until tomatoes begin to soften. Stir in cooked lamb. Cover, reduce heat and simmer 5 more minutes. Stir in the lemon juice.
- Place pita rounds on a baking sheet. Broil 1 minute on each side or until crisp. Spread 3 tablespoons hummus on each round. Top each serving with ¼ of the lamb mixture. Sprinkle with cilantro and nuts.
Notes
- Substitute lamb with ground beef or turkey.
- Use mint instead of cilantro.
- Assemble on 4-inch pitas, cut in half or wedges and serve as small bites at your next gathering.
April J Harris says
I love it when I can get ahead with meal preparation, and I always buy my meat at the butcher too, Jas. This recipe is right up my street - lots of lovely flavours, and I love lamb. Thank you so much for sharing, and for being a part of the Hearth and Soul Link Party. Pinning and sharing.
Jas says
Many thanks, April! It's such an easy recipe and a bit different from everyday meals we usually eat. Hope you have a nice weekend! XO
Mary says
Jas this one has my mouth watering. I would just stay away from the spicy stuff, personal preference. But otherwise this is perfection on a pita!
Jas says
I'm not into spicy either. I like to taste my food and luckily you can always adjust the heat. Thanks for stopping in, Mary! Enjoy your weekend.
Honest Mum says
Turkish is amazing, love your photos x
Jas says
Totaly agree! Thanks, darling! X
Lee-Ann @ Chef Not Required... says
Hi Jas, found your awesome recipe via Wine’d Down Wednesday- and I LOVE lamb!!! Pinning to my lamb board now!
Jas says
Hi Lee-Ann! So glad you stopped in. I think you'd enjoy this roasted eggplant and lamb recipe too 🙂
Miz Helen says
I love a great Hummus and your recipe looks fantastic! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday.
Miz Helen
Jas says
Many thanks, Miz Helen!
Helen at the Lazy Gastronome says
OK - THAT's what's for dinner! Thanks for sharing at the What's for Dinner party!
Jas says
Thank you, Helen! Enjoy!
Liz says
Hummus and lamb is a combination made in heaven. These look absolutely yummy! Thank you for bringing them to FF.
Jas says
Thank you for stopping in, Liz! So happy you like it 🙂
Jhuls @ The Not So Creative Cook says
I don't think it's a good idea to look at this while I haven't eaten my lunch yet. 🙁 I am craving for some hummus right now & this looks so amazing!! My mouth is watering!! Thanks for sharing, Jas & happy Fiesta Friday!
Jas says
It's never a good idea to look at food hungry, Jhuls! LOL Thank you so much for visiting!
Jann Olson says
Looks yummy! am not a picky eater at all, but hummus is something I haven't leaned to fall in love with yet. 🙂 I don't know if it's a texture thing or what. Thanks for sharing with SYC.
hugs,
Jann
Jas says
I totally understand! I think it's the tahini sauce that gives it kind of a grainy texture. A bean dip would do just fine as a substitute 🙂
GiGi Eats says
You cant see me but I am raising my hand!! I am ready, I would love three of these! 😉
Jas says
Lol, GiGi, thanks for the giggle! You can stop by anytime for three or more of these 😀 Thank you for the 5-star review, much appreciated!!!
Marissa | Squirrels of a Feather says
Funny I should see this recipe...we literally just ate Turkish for lunch yesterday (so good) and it was on my mind. I usually don't buy ground lamb, but thinking I should try it after seeing this. Always trying to expose my boys to more global flavors! Thanks Jas 🙂
Jas says
Ha, how about that! Such a yummy cuisine isn't it? 🙂