SOLIS GRILLMASTER TOP 794 Mode D'emploi page 142

S A N D W I C H R E C I P E S
S P I C Y L A M B I N P I TA
• Serves 2-3
1 tablespoons oil
125g ground lamb mince
2 tablespoons finely chopped onion
½ cup diced tomato
1 tablespoons freshly chopped mint
¼ teaspoon ground coriander
1 Pinch ground ginger
½ teaspoon ground cumin
¼ teaspoon turmeric
Salt and freshly ground black pepper, to taste
3 pita breads
3 slices Swiss cheese
To serve:
Tatziki dip
• Preparation
1. Heat the Solis Grillmaster Top in the „PANINI" setting and wait for the HEATING
notice to disappear from the display.
2. Heat oil in a non-stick frypan and sauté lamb mince, onions, tomato, mint, spi-
ces and seasonings until browned and cooked. Drain and cool.
3. Split pitas open to form pockets. Fill with lamb mixture and insert a cheese slice
into each pocket.
4. Place filled pita breads on bottom plate of preheated grill and lower top plate
and cook until golden, crisp and heated through, approximately 10 minutes.
5. Serve with tatziki dip.
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