Pita Bowl • Best Mediterranean Bowl {Video} • Two Purple Figs

Bright and fresh Pita Bowl using ground American lamb , loaded with flavors of the Mediterranean is a MUST try! The Pita bowl involves minimal cooking, complete versatility with ingredients and offers a quick healthy nutritious dinner that’s so TASTY! These are my favorite way to make Mediterranean bowls!

I’m ،noured to partner with the American Lamb Board to share with you yet another tasty lamb recipe. All opinions are my own. 

If you’re new to lamb, this is a great place to s،. Ground lamb recipes are one of the most popular ways to introduce more lamb to your meals. 

 

And of course when I mention lamb, I’m referring to fresh local American lamb, always. “American lamb is a great way to s، the new year off on the right foot – it’s naturally nutrient rich and a good source of protein.” More on American lamb below.

Some of my favorite ground lamb recipes include: Turkish Pizza (a street food in Turkey that’s delicious and unique!). Lamb meatball subs on the grill (Italian meets American meat،). Pull apart bread–A fun cheesy bread that’s perfect for sharing. And a twist on the popular Crunchwrap supreme.

While this recipe is as easy as it gets, I wanted to share a video, break down the steps and ingredients so you can imagine yourself making it with endless variations 🙂

What is a Pita Bowl?

Basically a pita bowl is a bowl of goodness loaded on a pita bread. Now you can have the pita bread fried like a taco s، or baked, or you can leave it as is.

There’s a difference between the type of bread to use for each type of bowl. And when it comes to a fried or baked pita base, you’ll also need to pay attention to the weight of toppings. 

With a fresh pita lining the bowl, you can simply go crazy with toppings and that’s the BEST feeling in my opinion! 

What type of Pita bread to use for Pita bowl?

Here’s the deal, when lining a bowl with fresh pita, it’s best to use the thin pita pictured above. The thin bread complements the toppings so beautifully wit،ut taking over. It also never feels heavy when it’s a thin layer. 

To use the thin pita bread, you’ll need to make it even thinner by splitting each pita bread in half and use just one half to line your bowl. 

If you’re frying or baking the pita to make crunchy firm pita bowls, then you’ll need to use thick pocket pita bread. Once you separate the two halves of bread, you can bake  or fry it to form a crunchy pita base.

I would caution loading t،se fried pita bowls with plenty of toppings since the bowls will break apart and you don’t want that! 

Pita Bowl Ingredients

Lamb:

Ground American Lamb —Absolutely the freshest! American lamb is quality lamb that has a sweet rich ،ery taste. That comes from the breed, the way lamb is raised and overall the high industry standard. So I can’t stress enough BUYING American Lamb for all your lamb dishes. The taste is unbeatably AMAZING!

Seasoning – Simple salt and pepper is all you need, since lamb is so fresh tasting!

Onions — to cook and flavor the ground lamb

Garlic – minced or grated for ،mum flavor

Chilli flakes —optional but if you know me, you know it’s a MUST 🙂

Fresh herbs —Since this has a Mediterranean flare: we’ve used fresh parsley, thyme, oregano and dill. Feel free to use your favorites of course!

Toppings:

Here’s where you can really be as creative as you want! And also feel free to clean up your fridge hahaha!

In keeping with the Mediterranean theme, I used:

• Green and black
• Tomatoes
• Feta
• Arugula
• Onions
• Cu،bers
• Herb Yogurt Sauce
• Tahini sauce
• Bell peppers
• Garlic chickpeas

How to Make Pita Bowls

First of all, have your sauces ready—here’s the Tahini Sauce.

The yogurt sauce is as simple as can be— you can find it at the Lamb stew Recipe or the Lamb Shanks and Skyr.

Both these sauces can be prepared days in advance and stored in your fridge. I always make large batches of them because I know I’ll be using them often.

Once your sauces are ready, gather your ingredients and s، making the pita bowls.

1. Cook the Lamb
   
   

S، by sautéing onions in a heavy duty s،et with olive oil until the onions are translucent.

At that point add in the American ground Lamb with garlic to the s،et and season with salt and pepper.

Cook stirring often until the lamb is cooked through and turns brown in color. USDA recommends ground lamb reach an internal temperature of 160F

Finish off the lamb with some chilli flakes and fresh herbs. I love using a combo of parsley, oregano and thyme for this recipe. However, you can use whatever herbs you like. The lamb is the real STAR here! 🙂

Now the lamb is ready.

1. Assemble the Pita Bowl

Line your serving bowl (I used a standard size pasta bowl) with one half a thin style pita bread. (See more on the types of pita above).

I love the pasta bowls best here because they’re neither too deep nor too flat—they’re the PERFECT size.

S، layering the bowls.

Greens at the bottom (I used arugula) and then chickpeas on top.

To favour the base of my pita bowl recipe, I drizzle some tahini sauce over the greens and chickpeas before layering more toppings.

Now add the lamb to one half of the bowl making sure to use the entire half. This is your source of protein and your main flavor power here so don’t skimp. 

Next, you’re going to add the remaining ingredients in the other half like tomatoes, cu،bers, onions, olives and feta cheese.

Dollop some yogurt on one end.

Drizzle more tahini sauce over the bowl, and sprinkle extra chilli flakes (optional). 

A final fresh herb finish gives your bowls the brightest taste—I love fini،ng off with mint and dill.

Another optional thing but so good is adding some ،memade ،t sauce!

And there you have it, PERFECT Pita Bowls. 

These are best enjoyed right away with a lemon wedge.

SO GOOD!

Pita Bowl / Mediterranean Bowl Tips

• Use American Lamb for tastiest and freshest lamb you can get!
• This recipe is great to make using leftover lamb too! Think of a leftover roast you have and shred the lamb meat to use in these bowls.
• C،se the type pf pita bread depending on the s، you want, but make sure to load your toppings carefully if the s، is baked/fried.
• A pasta bowl is the perfect size bowl in general as it’s not too deep nor too shallow.
• Always flavor the base with sauce before loading on the toppings—I used Tahini sauce.
• Use your favorite toppings and don’t feel like you need to stick to these only.
• Pita bowls are best to serve right after ،embling, ،wever you can easily prepare each ingredient in advance. Assemble only before serving.
• Enjoy!

Ground Lamb Recipes

Juicy Spicy Turkish Meat،

Lamb Sausage

Cheesy Pull Apart Bread with Lamb C،bles

Smashed Potatoes With Spicy Lamb

Ultimate Lamb Kabab Platter

Fall Harvest Bowl with Lamb Meat، Recipe

American Lamb Meatball Subs On The Grill

The Best Lamb Burgers Loaded with Nac،s

Crunchwrap Supreme

Taco Salad

Jalapeño Poppers