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–+ servings

Sumac Lamb Stuffed Pita with Corn

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Indulge in the delightful flavors of our Sumac Lamb Stuffed Pita with Corn! This warm and hearty dish features succulent lamb, sweet corn, and crisp green beans, all enveloped in a beautifully spiced sumac sauce. Perfectly portable and oh-so-delicious, enjoy it half-cut, paired with a simple side salad and a sprinkle of cracked black pepper. Feel free to play with the ingredients—use your favorite vegetables or opt for a different protein if lamb isn't your thing!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4
Course: From the Big Screen
Cuisine: Middle Eastern
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 500 g ground lamb
  • 200 g corn kernels (fresh or frozen)
  • 150 g green beans, trimmed and cut into bite-sized pieces
  • 2 tbsp sumac spice
  • 4 pita breads
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • to taste Salt and pepper
  • (for garnish) Fresh parsley, chopped optional
  • (for serving) Yogurt or tahini sauce optional

Equipment

  • Frying pan or skillet
  • Chef's knife
  • Large mixing bowl
  • Cooking spoon
  • Baking sheet (for warming pitas)

Method
 

  1. In a skillet over medium heat, add olive oil. Sauté the chopped onion until translucent, about 3 minutes. Add the minced garlic and cook for an additional minute until fragrant.
  2. Add the ground lamb to the skillet, breaking it up with a spoon. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.
  3. Stir in the corn, green beans, sumac, salt, and pepper. Cook for another 5-7 minutes, allowing the vegetables to soften and the flavors to meld.
  4. Remove from heat and let the filling rest for about 10 minutes.
  5. While the filling is resting, warm the pita breads in the oven or on a pan for a minute until soft and pliable.
  6. Generously fill each pita bread with the lamb and vegetable mixture, then cut in half for serving.
  7. Serve with a simple side salad and a sprinkle of cracked black pepper. Optionally top with fresh parsley and a drizzle of yogurt or tahini sauce.

Nutrition

Calories: 480kcalCarbohydrates: 42gProtein: 26gFat: 23gSodium: 380mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 800IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Feel free to switch up the vegetables in the filling based on what you have on hand! Zucchini or bell peppers would work beautifully.
If you want a touch more spice, consider adding some chili flakes or your favorite hot sauce to the lamb mixture.
Leftover filling can be stored in the refrigerator for up to three days and makes for a tasty topping for salads or grain bowls!
Happy cooking, and enjoy your delicious meal!

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