Lamb Meatballs on Pita Bread with Garlic Oil

Ingredients

• 1 Shallot
• 5 cloves garlic
• 1 sprig mint
• 1 sprig thyme
• 500 g ground lamb (alternatively: ground beef)
• a pinch ground cumin
• 0.25 tsp harissa powder
• 0.5 tsp ground fennel seeds
• Salt
• Pepper
• 4 tbsp olive oil
• 0.25 tsp Chili flakes
• 0.5 cucumber
• 25 g arugula (1 handful)
• 4 sprigs Parsley
• 1 tbsp Rapeseed Oil
• 4 pita breads (60 g each)
• 200 g yogurt (3.5% fat)
• optional: fleur de sel

Instructions

1. 1.

   For the meatballs, finely dice the shallot and one clove of garlic. Wash and dry mint and thyme, remove leaves and chop finely. Combine all with ground meat, cumin, harissa, fennel, salt, and pepper; mix well and season to taste. Shape about 12 small balls from the mixture and refrigerate for 15 minutes.

2. 2.

   Meanwhile, peel the remaining cloves of garlic and cut into very small cubes. Heat olive oil in a pan over low heat; sauté garlic for 3 minutes. Add chili flakes and pour the resulting garlic oil into a small bowl.

3. 3.

   Peel, wash, and slice cucumber thinly. Wash arugula and parsley, then pat dry.

4. 4.

   Heat rapeseed oil in a pan. Cook the meatballs, turning occasionally, for 8–10 minutes over medium heat until browned. Lightly toast pita breads if desired and spread yogurt on them. Top with meatballs, cucumber slices, arugula, and parsley, then drizzle garlic oil over everything. Sprinkle with salt or optional fleur de sel.

5. 5.