Greek Lamb Pitta Pockets and white wine cooler





I have great memories of a holiday many years ago in Amalfi where the local restaurant on the beach served carafes of white wine filled to the brim with chopped peaches, you enjoyed the wine and then the peaches and it was heaven. The owner was the spit of Frank Butcher from East Enders (you have to be Irish or English to get this) and he used to holler down the beach to me ‘Gloriana come for your wine’ (my actual name was too much for him to manage)…. While I was slightly emnbarassed by this, the wine was so good it was worth it.

Right now we are in the middle of a heat wave and if you can’t be at the beach then the next best thing is eating outside lying on the grass enjoying tropical temperatures right into the evening. We are doing our typical Irish thing and saying ‘It’s a bit too hot, if it was just a bit cooler it’d be lovely. Where ever you are, enjoy some white wine cooler with flat peaches and these delicious lamb pitta pockets. The taste of summer….

For tsatsiki sauce
1/2 cucumber peeled, deseeded, grated and all the liquid squeezed out
1 cup greek yogurt
1 tbsp fresh lemon juice
1 small garlic clove, minced
1/4 teaspoon salt
1/4 cup chopped fresh mint

Combine everything and set aside until needed

For lamb sandwiches
4 (6-inch) pita pockets, (gluten free) halved crosswise
1 tbs tomato passata
2 garlic cloves, peeled crushed & mashed
400gr lean lamb mince
1 tsp ground coriander
Pinch of dried chilli flakes
lemon juice of half a lemon
1/4 cup finely chopped mint, plus extra leaves to serve
1/2 teaspoon salt
1/4 teaspoon black pepper

Heat 1 tbs oil in a pan over medium-high heat.
Add the tomato passata, garlic & onion and cook, stirring, for 1 minute. Add lamb mince, coriander, chilli flakes and cook, stirring, for about 10 minutes until browned all over and fully cooked.
Stir in the lemon juice, mint, season, then remove from heat. Set aside. until needed.

For the Tomato Feta Salad
2 large ripe tomatos
100gr of feta cheese, crumbled or chunks
A pinch of oregano
Pepper to season
2 tbsp extra virgin olive oil

Wash and core the tomato, and cut into slices. Put the feta on top, sprinkle with pepper and dried oregano.
Pour olive oil over the top and set aside until needed.

To assemble, lightly toast the pittas, split, fill with salad leaves, lamb mince, tsatsiki, Tomato and Feta salad.
Serve with loads of napkins!

For the white wine cooler I splash equal quantities of white wine and sparking water over ice, fill with chopped peaches and a splash of elderflower if you have it. Serve over lots of ice and enjoy!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s