Lamb mititei with pita and tzatziki
These homemade lamb sausages and pita breads are worth the effort
4
Serves
1 hr 30 mins
Prep Time
20 mins
Cook Time
Recipe author
Zoe Lloyd
Mititei are a staple Romanian street food similar to koftas or homemade sausages without casings. Full of herbs and spices, they pair beautifully with pita bread and tzatziki. If you have never made your own pita bread before we promise it's well worth it. Requiring quick hands, the pita are light and fluffy on the inside with a delicious charred flavour.
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Ingredients
Mititei
500g Quality Mark lean lamb mince
1 Tbsp dried oregano
1 Tbsp orange zest
finely grated
1 tsp fennel seeds
1 tsp flaky salt
½ tsp ground black pepper
3 Tbsp olive oil
Pita bread
300ml warm water
1 tsp dried baker's yeast
i
1 tsp white sugar
400g plain flour
1 tsp flaky salt
olive oil
for cooking
Tzatziki
¾ cup cucumber
coarsely grated
250 Greek style yoghurt
i
unsweetened
1 garlic clove
finely chopped
handful mint leaves
coarsely chopped
½ tsp flaky salt
Quick pickle
200ml white wine vinegar
160g white sugar
1 tsp ground cumin
1 large carrots
peeled and thinly sliced into rounds
To serve
400g salad leaves
small handful fresh dill
Method
Pita breads
Tzatziki and quick pickle
Mititei
1
Mix the water, yeast, and sugar in a small bowl and leave until the yeast is frothy, about 5 minutes. If you don’t see this reaction occurring start again (see cooking tip below)..
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2
Mix to form a dough and knead either by hand or with a stand mixer for 10 minutes until the dough is soft and springs back when touched.
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3
Put in a lightly oiled bowl, cover with a tea towel and leave for an hour in a warm place until the dough has doubled in size.
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4
Divide the dough into 8 even-sized balls and roll each one out with a rolling pin so that they are 10cm in diameter.
5
Heat a good dash of oil in a large frying pan over medium heat and when hot, put in 2 pita breads at a time, flipping when the first side is brown. Transfer to a plate once cooked and repeat with the remaining pita.
6
Tip: When using yeast it is important to get the temperature of the water correct. If you have a thermometer it should read about 37C. This is also known as blood temperature so if you put your finger in the water it shouldn’t feel hotter or colder than your body temperature. If you are using fresh yeast it won’t froth like dried yeast, simply just mix with water and use straight away.
Nutrition Information per Serving (618g)
This nutrition analysis is based on 4 serves.
Energy
3633kJ (868 kcal)
Protein
43.9g
Total Fat
41.1g
Saturated Fat
12.5g
Carbs
75.3g
Dietary Fibre
10.9g
Sodium
765mg
Iron
6.3mg
Zinc
5.9mg
Vitamin B12
1.4µg
