Ingredients
20ml olive oil
(1 tbsp)
1 onion
finely diced
2 cloves garlic
crushed
1 tsp coriander
1 tbsp ground coriander
1 tbsp ground cumin
600g beef mince
1 egg
⅓ cup almond meal
1 lemon
rind grated
1 tsp salt
4 lebanese (pita) breads
250ml natural Greek yoghurt
(1 cup)
1/2 Spanish onion
finely sliced, for salad
20ml white wine vinegar
(1 tbsp), for salad
½ tsp salt
extra, for salad
1 grape tomatoes
halved, for salad
20ml olive oil
extra (1 tbsp), for salad
Equipment
- 1 frypan
- 1 bowl
- 1 baking tray
- 1 baking paper
- 1 Microplane grater
Instructions
- In a frypan, heat olive oil and add onions and garlic. Cook over gentle heat for 5-6 minutes until translucent.
- Finely chop coriander roots and stems, setting leaves aside. Add to onion mix. Add ground spices and stir for 2 minutes. Transfer mixture to a bowl and allow to cool.
- Preheat oven to 240°C conventional or 220°C fan-forced. Line a tray with baking paper.
- Combine cooled onion mixture with mince, egg, almond meal, lemon rind, salt and pepper.
- Place a quarter of the mixture on each pita bread and spread to edges, pressing flat with the back of a spoon.
- Bake for 8-10 minutes, checking meat has cooked through and bread is crispy. Repeat with other breads.
- Meanwhile, to make the salad, combine sliced Spanish onion with vinegar and salt and leave for a couple of minutes.
- Just before serving, combine the onion mixture with tomatoes, extra olive oil and reserved coriander leaves.
- Slice pizzas into quarters or eighths. Top with yoghurt and a big handful of onion salad. Serve with lemon wedges.
Notes
Tip
For very fine lemon zest, use a Microplane grater.
Variation
If you or your children have nut allergies, replace the almond meal with half a cup of breadcrumbs.
