Bread with Lamb

Ease of Preparation: Medium
Yield: 8 servings

ingredients:

• Pita bread dough (see recipe)
• 2 teaspoon (10 ml) olive oil, divided
• 1 onion, chopped
• 2 tomatoes, chopped
• 1 lb (454 g) ground lamb
• ¼ teaspoon (1 ml) cinnamon
• 1/8 teaspoon (0.5 ml) cardamom
• ¼ teaspoon (1 ml) salt
• 1/8 teaspoon (0.5 ml) pepper

To serve:

• Sliced cucumber
• Sliced tomato
• Kalamata olives
• Lemon wedges

method:

Heat 1 teaspoon (5 ml) oil in a skillet. Add onion and tomatoes and cook until softened. Remove from heat and let cool.

Add onion mixture to lamb. Mix in cinnamon, cardamom, salt and pepper. Return to skillet and drizzle over remaining olive oil. Stir and cook until lamb starts to brown, but is not completely cooked.

Roll bread dough into several 10-inch (25 cm) rounds.

Make indents with your fingers on the dough.

Spread the lamb mixture onto the bread rounds.

Bake in the oven at 450 F (230 C) for 10 minutes, or until dough is golden-brown.

Serve warm with cucumber, tomato, Kalamata olives, and lemon wedges.