Ingredients
Equipment
Method
- In a non-stick skillet, heat olive oil over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
- Add the ground lamb to the skillet and cook for approximately 7-10 minutes, breaking it apart with a spoon until it’s browned and no longer pink.
- Stir in the chopped mushrooms and diced pumpkin, cooking for another 5 minutes until softened.
- Add the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, and pepper. Mix well and let it simmer for 10 minutes, allowing the sauce to thicken and the flavors to meld.
- While the filling is cooking, warm the pitas in a dry skillet or oven.
- Once done, remove the filling from heat and let it rest for 5 minutes.
- Carefully cut each warm pita in half and stuff them with the lamb and mushroom mixture.
- Serve your stuffed pitas with a side salad and lemon wedges to add a refreshing zing!
Nutrition
Notes
For a lighter version, feel free to substitute half of the lamb with ground turkey or chicken.
You can also add vegetables like spinach or zucchini to the filling for extra nutrition.
To store leftovers, keep the filling and pitas separate in an airtight container in the fridge for up to 3 days.
Reheat the filling gently on the stove to preserve flavors and textures.
Happy cooking!
You can also add vegetables like spinach or zucchini to the filling for extra nutrition.
To store leftovers, keep the filling and pitas separate in an airtight container in the fridge for up to 3 days.
Reheat the filling gently on the stove to preserve flavors and textures.
Happy cooking!