CAFE 

Lamb Meatball and Yoghurt Pita Pockets                       

Ingredients

400g lamb mince

1 brown onion, grated.

½ teaspoon ground cinnamon

1 egg beaten

1 teaspoon ground cumin

2 tablespoons dried breadcrumbs

2 tablespoons finely chopped parsley or mixed dried herbs

200g plain Greek –style yoghurt

7 wholemeal pita pockets, halved crossways

180g mixed salad leaves

       Method:

1. Preheat oven to 180C. Line a baking tray with baking paper.
2. Combine mince, onion, cinnamon, cumin, egg, breadcrumbs, and parsley in a large bowl. Season with salt and pepper. Use 1 level tablespoon at a time, shape mixture into balls. Place on prepared tray. 
3. Bake for 15 to 20 minutes or until cooked through. Cool completely.
4. To assemble, fill pita breads with meatballs, yoghurt, and salad leaves.