The Enotri Kitchen Ep. 03
Mediterranean Pita Wrap
Join us for the Enotri Kitchen. In this series our objective is to share our food, wine and stories with you. Wine and Food have always been an open door to our memories and make them that much more important to us.
Try this yourself and share the experience!
Introduction
Thank you for joining us on our adventure of wine and culinary prowess. With this series we hope to share with you our favourite recipes and wines as well as the memories and stories that are associate with our love towards them. We believe that good food and wine are a key component to those types of emotions we feel when shared with friends and family.
Wines
As we prepare this recipe Eberhard, Colson and Sydney are choosing their picks from the Enotri cellar of wines that they feel as though would pair well with the recipe at hand. Wine pairing is never supposed to be obvious or intimidating, your own pallet should be the benchmark for what you choose to eat and drink together. For instance if you’re a lover of white wines, try it with a red meat, your own pallet should carry and anything will pair perfectly.
Recipe
In this edition we are making a Mediterranean Pita Wrap filled with a marinated halloumi cheese, seared lamb and fresh lemon and herbs. This recipe is perfect for a Fresh, Beautifully spiced and simple lunch or dinner ( in larger portions ).
Ingredients
1lb ground lamb
200g halloumi or awaki cheese
1 TBSP: coriander seeds, sesame seeds and cumin seeds
½ Cup Crushed Walnuts (optional)
Zest and Juice of One Lemon
1 Clove Garlic Minced/Pressed
1 Tomato, thinly sliced
1 English Cucumber, Thinly Sliced
1 Cup pitted, Green Olives
One pack of Pitas
Tahini OR Tzatziki
Finely grate garlic and lemon zest into a medium heat proof (metal or glass) bowl and set aside.
Measure Seeds into a small saucepan and barely cover with olive oil. Heat over medium heat until seeds begin popping and turn fragrant. Add walnuts and continue cooking 1-2 minutes. Pour contents of pot into bowl of garlic and lemon zest.
Tear cheese into bite sized chunks and place in bowl. Stir to combine and squeeze juice of one lemon over top.
Heat a frying pan over medium/high heat and when hot add 1tsp neutral oil and ground lamb. With a spatula, push lamb into a thin patty so it covers the entire pan and generously season with salt and pepper. Carefully flip meat after heavy browning occurs (this can be difficult and if it breaks, continue to break into bite sized chunks until cooked through.
Roughly chop herb of your choice slice olives, cucumbers and tomatoes into thin slices and set aside for plating.
Open pitas and spread a thin layer of tahini or tzatziki on the inside before filling with meat, cheese/seed mixture and fresh vegetables.
Plate up and enjoy!
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