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This recipe also works as an hors d’oeuvre. Cut the pitas into triangles and toss with 4 to 5 Tbs. olive oil and kosher salt. Toast on a baking sheet in a 450°F oven, flipping after 5 minutes, until crisped and slightly browned, 7 minutes total. Top each triangle with some of the lamb mixture and a bit of the salsa.
Excellent. I was familiar with all the spices, but first time with chutney. Love it. Great on romaine leaves, too. Pairs well with tzatziki. 40 mins start to finish.
Love this combo of flavors! For dinner I served two pita halves to each of us, stuffed with the meat mix, and gave everyone a portion of salsa on the side. A good time had by all!Have made this a number of times since my original review, and would like to share: stuff a small ball of tin foil in the pita halves when heating them. This holds the pita sides apart, and the toasted pitas are then perfectly molded to more easily accept the filling.
I love this recipe, and it's a repeat request from my husband. I simplify it for weeknights. I don't bother with the fresh mango salsa. I mix some non-fat Greek Yogurt with a clove of pressed garlic, a bit of olive oil and some cilantro and that is the condiment that goes on the pita. Always a hit and so easy! I keep the spice mix around so I don't have to go through the fuss of measuring when I'm busy.
The spice of the lamb and the tartness of the mango work perfectly together! This was great!
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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