Pita Bread Dinner with Lamb and Rice

Ingredients

• 1 1/2 cups warm water
• 2 teaspoons active dry yeast
• 3 1/2 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 pound boneless lamb shoulder, cut into 1-inch cubes
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 cup uncooked white rice
• 2 cups lamb broth
• 1 tablespoon freshly squeezed lemon juice

Method

1. 1Combine the warm water and yeast in a large bowl, stirring to dissolve the yeast, then let it sit for 5-7 minutes, or until frothy.
2. 2Add the flour, salt, and olive oil to the bowl, mixing until a shaggy dough forms, then knead for 10 minutes, or until smooth and elastic.
3. 3Divide the dough into 4-6 equal pieces, depending on desired pita size, and roll each into a ball, then flatten slightly into disks.
4. 4Heat a large skillet over medium-high heat, cooking the pita breads for 1-2 minutes per side, or until puffed and lightly browned.
5. 5In a large Dutch oven, cook the lamb, onion, and garlic over medium heat, breaking up the lamb with a spoon, until the onion is translucent and the lamb is browned, about 10 minutes.
6. 6Add the rice, lamb broth, and lemon juice to the pot, bringing to a boil, then reducing the heat to low, covering, and simmering for 20-25 minutes, or until the liquid is absorbed and the rice is tender.
7. 7Assemble the pita bread dinners by slicing the pita breads in half and filling with the lamb and rice mixture.
8. 8Serve the pita bread dinners immediately, garnished with chopped fresh parsley or cilantro if desired.

Nutrition per serving