Chickpeas and Lamb on Toasted Pita with Tahini Sauce Recipe | James Beard Foundation
Delight in a Palestinian brunch classic with toasted pita, succulent lamb or beef, and a tangy tahini sauce. Perfect for special occasions or a flavorful weeknight meal.
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Cooking tools:
- Oven
- Baking sheet
- Wooden spoon
- Mixing bowl
- Skillet
- Pan
- Stove
- Ladle
- Serving platter
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- 1 large garlic clove, finely diced
- 1 green chile, finely diced
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons olive oil
- 1 tablespoon butter or ghee
- 1 pound 2 ounces lamb leg meat or beef sirloin, cut into1/2-inch cubes
- 1 teaspoon Nine Spice Mix
- Two 14-ounce cans chickpeas
- 1 teaspoon ground cumin
- 1 cup (8 ounces) tahini
- 1 cup (8 ounces) yogurt
- 4 tablespoons freshly squeezed lemon juice
- 1 large garlic clove, crushed
- 1 teaspoon salt
- 3 large, thin Lebanese pita breads
- 1 cup (4 ounces) toasted pine nuts
- 2 tablespoons finely chopped flat leaf parsley
- Red chile flakes or pomegranate seeds (optional)
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