Pita bread — made from scratch for lamb burgers with a tahini sauce — warm as those served to us at Safta in Denver’s RiNo district . The pita dough is a yeast variety, so plan on mixing it up at least a few hours before serving. The dough is not difficult but best done on a day you’re at home. Leftover pitas were warmed in the oven the next day and used as chips for some warm hummus.
The Pita Recipe:
- 2 t yeast
- 35 g whole wheat flour
- 310 g all-pupose flour
- 1 t salt
- 2 T olive oil
Put yeast in 235 ml warm water. Stir to dissolve, and add wheat flour and 30 g of the other flour. Proof about 15 minutes
Add the salt, oil and the remaining flour and pull together as a dough. Knead for a minute or two in the bowl until the dough is mixed well. Let rest 10 minutes or keep in an air-tight container in the fridge until ready to use.
When an hour away from the meal, proof the dough in a warm place until double in size. Then, divide into 8, roll into balls, and warm an oven to 400F. Or prepare a stove-top griddle. Roll to 3mm thick and place on hot (cookie sheet or pan) surface until brown and puffed. Flip, brown and serve.
Spicy Lamb Burgers
Ground lamb with cumin, red chili powder, inner cardamon ground, jalapeño powder and smoky paprika.
Mix together and then form patties. BBQ or pan fry, 7.5 minutes per side.
Tahini sauce: One lemon zest and juice, garlic clove minced, 1 tablespoon of tahini and 250 ml of plain yogurt. Mix together. Add fresh herbs as available.
The wine? The Stump Jump, a $17 bargain from Susan’s. Red blend very serviceable.
