Spiced Lamb Pita Pockets

These are an amazingly delicious and flavourful lunch or dinner. Not to mention this recipe got me on the Food Network's Bake it Possible Show.  Serve these alongside some fresh cut veggies or a tabouli salad and you’re set. If you're short on time, substitute the pre-made pizza dough with fresh pitas. Absolutely to die for.


Spiced Lamb Pita Pockets

Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Yield: 4 pita pockets


  • 1 tube Pillsbury pre-made pizza dough

  • 1 tbsp. olive oil

  • ¾lb ground lamb

  • 1 onion, finely chopped

  • 4 cloves garlic, minced

  • 1 tsp. cumin

  • 1 tbsp. coriander

  • 1 tsp. paprika

  • ½ tsp. cinnamon

  • Salt and pepper to taste

  • 2 tbsp. tomato paste

  • 2-4tbsp. water

  • 4 green onions, chopped

  • ¾ cup parsley, finely chopped

  • 2 Roma tomatoes, chopped

  • 1 cup grated mozzarella


In a large sauté pan heat oil over medium heat. Add in onions and cook until softened, 2-3 minutes. Add in garlic and sauté until fragrant. Add in ground lamb, breaking it up with a wooden spoon while cooking. Drain excess fat. Once the lamb is browned and fully cooked, stir in cumin, coriander, paprika, cinnamon, salt and pepper, tomato paste and water. Remove from heat and set aside.

Preheat the oven to 425F.

Divide the pizza dough into 4 equal sized pieces. Roll them out into squares as thin as you can get them without breaking. Spoon about 4 tablespoons of the lamb mixture into the centre of each pita (or equally divide the meat between the 4 squares if you are assembling them all at the same time). Top each with green onion, parsley, chopped tomatoes and grated mozzarella. Fold the dough over top of the filling and press to seal. Place pitas onto a baking sheet and bake for 10 minutes or until the dough is thoroughly cooked, the cheese has melted and the tops are brown. Remove from oven and let cool for a few minutes before serving.