Lamb with Hummus in Pita Bread
Ingredients
- For the hummus
- 200 grams chickpeas
- lemons (juice)
- ½ tsp ground paprika
- 2 garlic cloves
- ½ bunch parsley
- 3 Tbsps olive oil
- salt
- freshly ground peppers
- 60 grams Sesame seeds
- For the lamb
- 2 small Flatbread
- 4 Lettuce
- 2 ripe Tomatoes
- salt
- freshly ground peppers
- 150 grams shredded lamb (leg meat)
- 1 Tbsp butter
- 1 Tbsp vegetable oil
- 1 tsp hot ground paprika
- thyme (for garnish)
Preparation steps
For the hummus, soak the chickpeas in water overnight. Drain and place in a saucepan, cover with water and bring to a boil. Reduce heat and simmer for about 1 hour until the beans are tender. Remove from the heat and let cool.
Drain the chickpeas.
Peel the garlic, chop coarsely and mix with the chickpeas. Add the lemon juice, paprika, sesame seeds, 4 tablespoons olive oil and parsley leaves, season with salt and pepper and puree.
Rinse the tomatoes, cut into quarters, remove seeds and cut into small strips.
Rinse the lettuce and shake dry.
Brown the meat in hot oil in a frying pan while stirring (about 4 minutes). Season with salt and pepper and remove from the pan. Place the butter in the pan, stir in the paprika, heat briefly and remove from heat.
Cut the pita bread crosswise and spread the lower halves with hummus. Top with tomato, season with salt and pepper and place the meat and the lettuce on top. To serve, replace the upper bread halves, sprinkle some paprika on top, press gently and garnish with thyme.
