4 Serves
79 Mins
In a large mixing bowl, combine the ground lamb, finely chopped onion, minced garlic, fresh parsley, and spices. Mix thoroughly until well combined.
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FilipinoVitamin E
1 mg / 15 mgVitamin K
69 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
62 µg / 400 µgCalcium
57 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
36 mg / 420 mgPhosphorus
218 mg / 1,250 mgPotassium
346 mg / 4,700 mgSodium
235 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
30 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
13 g / 20 gCholesterol
83 mg / 300 mgCaffeine
0 mgNet Carbs
18 gAlcohol
0 g
Cut the pita bread into halves or quarters. Carefully open the pockets and stuff each with the prepared meat mixture, pressing it down to ensure an even layer.
Heat a thin layer of olive oil in a large frying pan over medium heat.
Place the stuffed pita pockets in the pan and cook for about 5 to 7 minutes per side, or until the bread is crispy and golden brown and the meat is fully cooked through. Use tongs to flip them carefully.
16
g7
g68
g
Canadian
Moroccan