Greek-Style Seven-Layer Lamb Dip Sauce
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Greek-Style Seven-Layer Lamb Dip Sauce - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 pack (400 gr.) pita flatbreads
- 450 g of minced young lamb
- 1 pack (450 g) prepared hummus
- 1.5 cups tzatziki sauce (recipe preparations)
- 4 tsp Greek spices
- 1 teaspoon garlic salt
- 1 cup shredded iceberg lettuce
- 2 diced plum tomatoes medium size
- 1/2 red onion, diced
- 1/2 cup chopped Kalamata olives
- 1 pack (110 g) crumbled feta cheese
- Olive oil cooking spray
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Recipes with similar ingredients: pita, minced lamb, iceberg lettuce, hummus, chickpeas, red onion, plum tomatoes, Kalamata olives, feta cheese, yogurt
Cooking the dish according to the recipe:
- Preheat oven to 190°C (375°F). Line 1 or 2 baking sheets with foil. Cut each tortilla into 8 triangles. Divide each triangle into two layers and place them on the prepared baking sheet(s), crust side down.
- Spray with olive oil cooking spray. Sprinkle with half of the Greek spice mix (a dry spice mix consisting of: 2 teaspoons salt, 1 teaspoon pepper, 2 teaspoons dried oregano, 1 1/2 teaspoons onion powder, 1 teaspoon cornstarch, 1 teaspoon parsley, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg; plus optional spices: 1 teaspoon dried basil, 1/2 teaspoon dried thyme, 2 teaspoons garlic powder, 1 teaspoon dried dill, 1 teaspoon marjoram, 1 teaspoon rosemary). Bake for 7-10 minutes, until golden.
- Meanwhile, in a large skillet, brown the ground lamb with garlic salt and the remaining half of the Greek spices. Trim off any excess fat. Spread the hummus in the bottom of a shallow 1.5-liter dish. Top with a layer of ground lamb, then tzatziki. Next, layer with iceberg lettuce, tomatoes, onions, olives, and feta cheese. Serve the dipping sauce at room temperature with pita chips.
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