Arab dish with lamb meat, pita bread, chickpeas and yogurt sauce
400 g lamb meat (minced or cut into very small pieces)
1 onion head
2 garlic cloves
2 tablespoons olive oil
1 teaspoon ground allspice
1 teaspoon cumin
½ teaspoon ground cardamom
¼ teaspoon cinnamon
1 tablespoon pomegranate sauce
100 ml water
200 g boiled chickpeas
2-3 Arab pita breads
2 tablespoons pine nuts
black pepper for sprinkling
salt to taste
For the sauce:
500 g yogurt with a high fat content (10%)
2 teaspoons sesame tahini
1-2 garlic cloves
the juice of 1 lemon
salt to taste
Tear the pita breads into small pieces and bake them in a pre-heated oven at 240°C for 5-7 minutes until they brown.
Cut the onion and garlic into small pieces and put them in a saucepan with the olive oil Cook until they soften and add the allspice, cumin, cardamom, cinnamon, lamb mince and a little salt. Keep cooking until the meat browns. Add the pomegranate sauce and the water. Cook for several more minutes until the sauce thickens and remove from the heat.
Toast the pine nuts in a dry pan until they brown a little.
To make the sauce mix the garlic (pressed or finely cut) with the yogurt, tahini, lemon juice and salt to taste.
Put some of the pita bread into a plate and pour some of the sauce onto it.
Follow with some of the lamb meat and boiled chickpeas.
Pour some more of the sauce and sprinkle with pine nuts, black pepper, finely cut parsley and drizzle a little olive oil.