Ingredients:
I found an additive-free pita bread that I like to use for quick weeknight dinners when I don’t have time to bake. Otherwise, flour, baking powder, oil, a little water and a pan of water can be baked in minutes, but more on that another time. For now, let’s focus on what went into it! 🙂
I cooked the lentils in a small saucepan with salt, pepper and twice as much water. I cooked it until all the water was gone. I fried the minced meat in two tablespoons of sesame oil over high heat, salted it, ground pepper and seasoned it with samar. When browned, I added the cooked lentils, chopped spring onions and spinach. I tossed it together and waited for the spinach to shrink a little.
For the sauce, I mixed the sour cream, pepper oil and apricot butter and added a little salt. I heated both sides of the pita breads in an empty (not oiled) pan, then piled the meat, tomato slices and sauce on top. We ate it all rolled up 🙂