Lamb Pita Pockets Recipe by skunkmonkey101
Cooking Instructions 1 hour 20 minutes 1 Toast the pine nuts, grate the onion and set aside. 2 Take the Greek seasoning and add to the ground lamb. Massage it in a long with the grated onion. Add the pine nuts and sliced olives. 3 Let the meat rest for 5 minutes. Cut the pitas in half and open up from the cut part. Here is a tip; buy the smoothest pitas with no wrinkles. The folds hold together tightly when trying to open them. If they don't open, microwave for 30 seconds. Open the pocket area and smear tahini sauce on both the inside walls. Add the meat mixture. Repeat till all the meat mixture is used. 4 Heat the oil to medium heat and fry watching it carefully not like I did on my first 2 pockets. Don't let the kids distract you like they did me so I ate the rare burnt one. We used the homemade tzacki Sauce Batch IV. 1 Toast the pine nuts, grate the onion and set aside. 1 Toast the pine nuts, grate the onion and set aside. 2 Take the Greek seasoning and add to the ground lamb. Massage it in a long with the grated onion. Add the pine nuts and sliced olives. 2 Take the Greek seasoning and add to the ground lamb. Massage it in a long with the grated onion. Add the pine nuts and sliced olives. 3 Let the meat rest for 5 minutes. Cut the pitas in half and open up from the cut part. Here is a tip; buy the smoothest pitas with no wrinkles. The folds hold together tightly when trying to open them. If they don't open, microwave for 30 seconds. Open the pocket area and smear tahini sauce on both the inside walls. Add the meat mixture. Repeat till all the meat mixture is used. 3 Let the meat rest for 5 minutes. Cut the pitas in half and open up from the cut part. Here is a tip; buy the smoothest pitas with no wrinkles. The folds hold together tightly when trying to open them. If they don't open, microwave for 30 seconds. Open the pocket area and smear tahini sauce on both the inside walls. Add the meat mixture. Repeat till all the meat mixture is used. 4 Heat the oil to medium heat and fry watching it carefully not like I did on my first 2 pockets. Don't let the kids distract you like they did me so I ate the rare burnt one. We used the homemade tzacki Sauce Batch IV. 4 Heat the oil to medium heat and fry watching it carefully not like I did on my first 2 pockets. Don't let the kids distract you like they did me so I ate the rare burnt one. We used the homemade tzacki Sauce Batch IV. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Baked pasta with ground beef Mini Peach Cakes! 🍑🥧 California Farm Squid with Mushrooms in Peppersauce Chicken Yakhni With bread Bánh Canh Khô (Dry Udon) Baked pasta with ground beef Mini Peach Cakes! 🍑🥧 California Farm Squid with Mushrooms in Peppersauce Chicken Yakhni With bread Bánh Canh Khô (Dry Udon) Tarbooz Ka Sharbat Watermelon Drink Fireless 2 Minute Recipe Bánh Canh Khô (Dry Udon) High protein burger bowl Kabobs with Extras Tzatziki Sauce Batch IV KATHIYAWADI KAJU GANTHIYA NU SHAK (Cashew Ganthiya Curry) Jodhpur Special Gatta Biryani With Little Different Preparation Kathiyawadi aakhi dugri nu shaak (stuffed baby onion sabji) Veg donne biryani Awadhi Veg Biryani Tarbooz Ka Sharbat Watermelon Drink Fireless 2 Minute Recipe Bánh Canh Khô (Dry Udon) High protein burger bowl Kabobs with Extras Tzatziki Sauce Batch IV KATHIYAWADI KAJU GANTHIYA NU SHAK (Cashew Ganthiya Curry) Jodhpur Special Gatta Biryani With Little Different Preparation Kathiyawadi aakhi dugri nu shaak (stuffed baby onion sabji) Veg donne biryani Awadhi Veg Biryani