Pitta Manwich With Lamb Kofta And Aubergine Dressing

Ingredients

• Pitta Filling
• 500g lamb mince
• 10g rosemary
• 2g cumin seeds
• 1g ground coriander seeds
• 2 cloves of chopped garlic
• Zest of 1/2 orange
• 1 x egg yolk
• 3g mint
• 4g coriander
• Black pepper and salt to season
• Pitta
• 450g strong bread flour
• 15g yeast
• 10g sugar
• 1/4 litre of warm water
• 12g salt
• Aubergine Dressing
• 2 x aubergine
• 1/2 tsp cumin seeds
• Pinch of salt
• Pot of Greek yogurt
• 12 leave of fresh mint

Methods

1. Pitta Filling
2. Place all the ingredients in a bowl and mix together with your hands
3. Take a handful of the mixture and shape into a sausage and then place on a skewer.
4. Leave in the fridge for 30mins then place on the grill for around 6 minutes or until coloured and firm to the touch.
5. Pitta
6. Pour the yeast, water and sugar in a bowl and leave for 10 minutes to activate
7.  In a bowl slowly add the yeast water to the flour and salt and mix into a dough with your fingers
8. Knead in one direction – stretching the dough away from you - to stretch the glutens.
9. Place in a bowl wrapped in cling film and leave in a warm place for an hour
10. Preheat the oven to as hot as it can go
11. Roll out into 90g patties and throw into the hot oven
12. Keep watching for them to blow up into a balloon and start to brown and remove – should take 6 minutes.
13. Aubergine Dressing
14. Preheat the oven to 160oc.
15. Bake aubergines in oven for 40 minutes or until soft and brown on the outside.
16. Remove from the oven and leave to cool.
17. Once cooled cut in half and scrape the flash out into blender.
18. Add the cumin, salt chopped mint and yogurt to the aubergine and blend until smooth. Season with salt and pepper.
19. Assemble
20. Cut the pitta breads in half and stuff the bottom with some fresh mint and coriander. Place a kofta into the pita and top with some of the aubergine dressing.