Arab-style Enchiladas

Ingredients

While the original Mexican enchiladas are typically made with corn tortillas and filled with ingredients like beans, cheese, and meat, our Arab-style enchiladas embrace the flavors of the Middle East. We substitute the corn tortillas with soft pita bread and fill them with a delicious mixture of spiced ground lamb, chickpeas, and aromatic herbs. The enchiladas are then baked to perfection, creating a unique fusion of Mexican and Arab cuisines. We alse have the original recipe for Enchiladas, so you can check it out.

• 6 large pita bread rounds 6 large pita bread rounds
• 500g (1.1 lb) ground lamb 500g (1.1 lb) ground lamb
• 1 cup cooked chickpeas 1 cup cooked chickpeas
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• 1/4 cup chopped fresh parsley 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint 1/4 cup chopped fresh mint
• 1 cup tomato sauce 1 cup tomato sauce
• 1 cup vegetable broth 1 cup vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for cooking Olive oil for cooking

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 28g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the ground lamb to the skillet and cook until browned, breaking it up with a spoon as it cooks.
4. 4.
   Stir in the cumin, coriander, cinnamon, paprika, and cayenne pepper (if using). Cook for another minute to toast the spices.
5. 5.
   Add the cooked chickpeas, chopped parsley, and mint to the skillet. Season with salt and pepper to taste. Mix well to combine all the flavors.
6. 6.
   In a separate saucepan, heat the tomato sauce and vegetable broth together until warmed through.
7. 7.
   Take each pita bread round and spoon a generous amount of the lamb and chickpea mixture onto the center. Roll it up tightly and place it seam-side down in a baking dish.
8. 8.
   Pour the warm tomato sauce mixture over the rolled pita bread, ensuring they are evenly coated.
9. 9.
   Bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the sauce is bubbling.
10. 10.
    Serve the Arab-style enchiladas hot, garnished with additional fresh herbs if desired.

Treat your ingredients with care...

• Pita bread — To prevent the pita bread from becoming too dry during baking, you can lightly brush each round with olive oil before filling and rolling them.

Tips & Tricks

• If you prefer a spicier kick, add a pinch of cayenne pepper to the lamb and chickpea mixture.
• Feel free to customize the filling by adding diced vegetables like bell peppers or zucchini.
• Serve the enchiladas with a side of yogurt or tahini sauce for a creamy contrast.
• Leftover enchiladas can be refrigerated and reheated for a delicious next-day meal.
• Experiment with different herbs like cilantro or dill to add your own twist to the dish.

Serving advice

Serve the Arab-style enchiladas hot, accompanied by a fresh salad of mixed greens and a dollop of yogurt or tahini sauce. Sprinkle some extra chopped herbs on top for a vibrant presentation.

Presentation advice

Arrange the enchiladas on a platter, placing them seam-side down to showcase their golden-brown tops. Drizzle a little extra tomato sauce over the enchiladas and garnish with a sprig of fresh mint or parsley for an elegant touch.