Pita with lamb meatballs

Pita with Lamb Meatballs

  1. Main course
  2. Serves 2
  3. Meat
  4. Ready in about 30 minutes


- Chopping board

- Chefs knife

- Vegetable peeler

- Frying pan

- Bowl


- Olive oil (6 tablespoons)

- Salt

- Pepper


350 gr lamb meatballs

1 teaspoon ground cumin

200 ml Greek yoghurt
4 pita breads

1 bag lamb’s lettuce

3 tomatoes

1 cucumber

2 tablespoons tahini



Slice the tomatoes. Peel the cucumber, halve lengthways, remove the seeds and slice thinly. Set the cut vegetables aside.


Season the Greek yoghurt with ground cumin to taste, salt, pepper and 1 tablespoon olive oil.


Heat a frying pan over medium heat with 2 tablespoons olive oil and fry the lamb meatballs for about 10 minutes until golden brown.


Grill the tomato slices in a grill pan with 1 tablespoon olive over medium heat and season with salt and pepper. Heat the pita breads up in a toaster or preheated oven at 180° C.


Dress the lamb’s lettuce with 1-2 tablespoons olive oil, salt and pepper. Cut the pita breads open and spread with a layer of yoghurt. Fill the pitas with the cucumber, tomatoes, lettuce, lamb meatballs and remaining yoghurt. Spoon the tahini over the vegetables. Mix together the remaining salad and cucumber and serve on the side.

Pita met lamsgehaktballetjes

  1. Hoofdgerecht
  2. Tweepersoons
  3. Vlees
  4. Bereidingstijd: ca. 30 minuten


- Snijplank

- Koksmes

- Dunschiller

- Koekenpan

- Kom



- Olijfolie (6 eetlepels)

- Zout

- Peper


1 bakje lamsgehaktballetjes (350 gr)

1 bakje komijnpoeder (1 theelepel)

1 bakje Griekse yoghurt (180 gr)
4 pitabroodjes

1 zakje veldsla (75 gr)

3 tomaten

1 komkommer

2 eetlepels Tahini



Snijd de tomaten in plakken. Snijd de komkommer over de lengte in tweeen, haal de zaadjes eruit en snijd in dunne plakjes. Zet de gesneden groenten opzij.


Breng de Griekse yoghurt op smaak met komijnpoeder, zout, peper en 1 eetlepel olijfolie.


Verwarm een koekenpan op medium vuur met 2 eetlepels olijfolie en bak de lamsgehaktballetjes in ongeveer 10 minuten goudbruin.


Grill de tomatenschijfjes in de pan met 1 eetlepel olijfolie en bestrooi met zout en peper. Verwarm de pitabroodjes in een broodrooster of in een voorverwarmde oven van 180° C.


Maak veldsla aan met 1-2 eetlepels olijfolie, zout en peper. Snijd de pitabroodjes open en bestrijk ze met de Griekse yoghurt. Vul de pitabroodjes met de komkommer, tomaten en veldsla, de lamsgehaktballetjes en de resterende Griekse yoghurt.Lepel er wat tahini overheen. Meng restant van de sla en komkommer door elkaar en serveer het in een schaaltje erbij.




Guacamole Hamburger

This is one of our all time favourite recipes for BBQ season and the best guacamole you'll ever make!


Serves 2

2 beef hamburgers
2 pita breads
2 ripe avocados
20g pickled jalapeno chilli
1 tomato
3 spring onions
1 lime
1 small bunch coriander
50g rocket
2 tablespoons olive oil
salt and pepper

Slice the avocados in half, remove the seeds and spoon out the flesh into a bowl. Mash with a fork. Finely chop the jalapeno chillies, tomato, spring onions and coriander and stir through the avocado. Season with lime juice, salt and pepper.

Heat a grill pan over medium heat. Warm the pitas through on the grill pan for 1-2 minutes on each side. Slice them open.

Flatten the hamburgers with the palm of your hand and brush them with 1 tablespoon olive oil. Gill them in the pan for about 4-5 minutes on each side.

Dress the rocket with 1 tablespoon olive oil, salt and pepper. Fill the pitas with rocket, the hamburgers and a generous spoonful of guacamole.

Serving tip: Serve with tortilla chips.


voor 2 personen

2 runderhamburgers
2 pita broodjes
2 rijpe avocado’s
20g gepekelde jalapeno pepers
1 tomaat
3 lente uien
1 limoen
1 bosje koriander
50g rucola
2 eetlepels olijfolie
zout en peper

Snijd de avocado’s in tweeën, verwijder de pitten en lepel het vruchtvlees in een kom. Plet grof met een vork. Snijd de jalapeno pepers, tomaat, lente uien en koriander fijn en meng door de avocado. Breng op smaak met limoensap, zout en peper.

Verwarm een grillpan op medium vuur. Verwarm de pita broodjes in de grillpan voor 1-2 minuten aan elke kant. Snijd ze open.

Plat de hamburgers met je hand en bestrijk ze met 1 eetlepel olijfolie. Doe ze in de pan en grill ze ongeveer 4-5 minuten aan elke kant.

Maak de rucola aan met 1 eetlepel olijfolie, zout en peper. Vul de pitabroodjes met wat rucola, de hamburgers en een flinke lepel guacamole.

Serveer tip: Lekker geserveerd met tortilla chips.

Eyal Shani's World Famous Roasted Cauliflower and Pita Breads

Most of you have come across the whole roasted cauliflower in some form or another. It's actually the creation of famous Israeli chef, Eyal Shani. It's served in his restaurants in Israel and around the world.

Here is the definitive recipe as well as a recipe for traditional pita breads to have alongside. After making these, you'll never buy pita from the supermarket again.

Roasted Cauliflower

2 small cauliflower with leaves attached
extra virgin olive oil
coarse sea salt


Preheat an oven to 250 C.

Bring a large pan of salted water to the boil. Use 2 teaspoons salt per liter of water. Place the cauliflower with their leaves still attached upside down in the pan and cook the cauliflower for about 10 minutes.

Drain the cauliflower and allow to stand for a minute or so until all the water has drained out. Rub your hands with a generous amount of olive oil and massage it into the cauliflowers, then sprinkle them with coarse salt.

Scrunch up 2 pieces of grease proof paper and shape into 'bowls' to go around the cauliflowers. Roast them in the preheated oven for 20-25 minutes so that the top gets dark and charred.

Remove from the oven and drizzle with a little extra olive oil. You can also sprinkle over a little extra salt if you wish. Serve the cauliflower in the baking paper with a bowl of tahini and pita bread on the side.


Pita Bread

Makes 14 small or 10 large pita breads

500 g wheat flour, plus extra for dusting
25 g fresh yeast or 7 g instant dried yeast
15 g castor sugar
10 g salt
300 ml cold water
45 ml olive oil


Place all the dry ingredients in the bowl of a mixer fitted with a dough hook. Mix all the ingredients and add the water and olive oil.

Knead for about 10 minutes on a low speed until the dough is elastic.

Place the dough on a wooden board, cover with a damp tea towel and allow to rise for about an hour or until doubled in size.

Dust the work surface with flour and cut the dough into 14 pieces of about 60 grams (for small pitas) or 10 pieces of about 80 grams (for large pitas).

Roll each portion of dough into a ball. Spread the dough balls over the work surface leaving enough space between them as they will expand. Cover once again with a damp tea towel and leave for about 20-20 minutes until they have doubled in size. In the meantime, preheat the oven to 240 C.

Roll the dough balls out with a rolling pin into circles with a 12 cm diameter for small pita breads and to 16 cm diameter for large ones. All the breads should be the same thickness so that they rise evenly in the oven.

Line 2 large baking trays with grease proof paper. Place on the dough circles and allow to rise for a further 10-15 minutes.

Bake the pita in the preheated oven for 8-10 minutes until well risen and ballooned. This usually means they are cooked through. To give them a good brown colour,  you cam leave them in the oven for a further 1-2 minutes.

Remove the pita breads from the oven and place in a deep dish covered with a clean tea towel. This will ensure that the pita's get softer before serving.


Sir Hummus

In Amsterdam's ever more popular Pijp district, Sir Hummus opened their doors at the beginning of January 2015.

Founded by Guy, Dori & Lior, their quest has been to search for the perfect hummus.

Guy and Lior moved to Holland to study. During this time, Guy developed a passion for making hummus. After much experimenting, he found the perfect balance.

We walked in, drenched from one of the wettest days this year in Amsterdam. After warming up over a glass of mint tea, we ordered bowls of smooth, creamy hummus with delicious soft pita breads and Lior's vibrant red special salad. They only serve hummus 3 ways, au natural, with slow-cooked beef or with magic eggs!

The hummus is made with the greatest love and care. Dried chickpeas are soaked overnight, then cooked up and blended with Israeli tahini, lemon and cumin. We suspect that one of the secrets to this hummus's perfection is the addition of the cooking liquid while blending and balancing all the ingredients.

They also have a secret sauce, sharp and spicy. We suggest you use it with caution.

We'll definitely be back. This is pure, honest and real food - just the way we like it.

For more information, please visit Sir Hummus.

Lamb Burgers

Serves 2

2 lamb burgers
1 small tub Greek yoghurt
small bunch mint
1/4 red cabbage, finely shredded
1/2 small red onion, finely sliced
1 lemon
2 pita breads
2 Tablespoons olive oil
salt and pepper
tortilla chips, to serve

Mix the shredded red cabbage and onion together with the juice from the lemon. Season with salt and pepper and allow to stand and marinate.

Finely chop the mint and mix through the yoghurt along with 1 tablespoon olive oil.

Heat a frying pan or grill over medium heat. Add 1 tablespoon olive oil and fry the burgers for about 4 minutes on each side until golden brown.

Toast the pita breads in a toaster and slice in half.

Fill the pita breads with the red cabbage and burgers. Spoon some of the minted yoghurt in and serve with tortilla chips.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours


2 pita pocket breads, cut into strips about 2 cm wide, then toasted and crumbled
2 heads Romaine lettuce, chopped
4 spring onions, thinly sliced
4 tomatoes, diced (let them drain a minute or two if extra juicy)
1/2 cucumber, diced (same size as tomatoes)
small bunch coarsely chopped fresh mint leaves
small bunch coarsely chopped flat-leaf parsley (leaves only, no stems)

2-4 cloves garlic, chopped (depending on how garlic you like it)
1 teapoon salt
lemon juice, to taste
1 teaspoon Sumac, plus more for sprinkling at the end if desired)
125 ml extra virgin olive oil

Preheat the oven to 200°C. While the oven heats, mash together the chopped garlic and salt using a mortar and pestle, or the side of a knife. Put the garlic paste in a small bowl, then the add lemon juice and 1 teaspoon Sumac. Whisk in the olive oil and set dressing aside. (You can also make the dressing in a glass jar and shake to combine.)

Cut the pita into strips about 2 cm wide and arrange on baking sheet. Bake until the pita strips are crisp but only just starting to brown, less than 10 minutes. Watch carefully as they can go from crisp to overly brown rather quickly.

Remove the outer leaves from the Romaine, trim the stem end and then wash and dry with paper towels. Cut  the Romaine into quarters lengthwise, then turn and chop crosswise into small pieces. (If you have a salad spinner, you can chop the Romaine first, then wash it.) Put chopped lettuce into salad bowl large enough toss all ingredients.

Chop tomatoes, spring onions, cucumbers, mint, and parsley and add to the lettuce. Add about half of the dressing and toss, then add the crumbled pita chips and toss again with more dressing. (You may not want to use all the dressing, but this salad should be quite wet.) At this point the salad should sit for a few minutes (or longer) to let flavours blend and so the pita chips absorb some of the dressing. To serve, arrange the salad on a platter and sprinkle with a bit more Sumac.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours