Dilmah Seven Star Tea

Lamb pita breads, Dilmah Peppermint Leaves with Cinnamon infused tzatziki and apple

Food : Savory

Lamb pita breads, Dilmah Peppermint Leaves with Cinnamon infused tzatziki and apple

Ingredients

  • 500g lean lamb mince
  • ½ Spanish onion chopped
  • 1 clove grated garlic
  • 1x2cm piece ginger grated
  • 1 sprig of curry leaves
  • 50g raisins
  • 1 stick Ceylon cinnamon
  • 1 tablespoon curry powder
  • 1 tablespoon curry powder
  • Salt

Tzatziki

  • 100g Greek style yoghurt
  • 50g diced cucumber
  • 1 small pinch grated ginger
  • Salt and pepper
  • 2 tea bags Dilmah Peppermint with Ceylon Cinnamon Infusion
  • Squeeze of lemon juice
  • 1 apple diced
  • 6 pita breads
  • Sprig of mint for garnish

Method

For the mince

  • Sauté the onion, garlic, curry leaves, cinnamon, ginger and raisins for a few minutes. Add the curry powder and then the mince and cook down for 10-15 minutes till it is all separate, season to taste.

For the Tzatziki

  • Mix all the ingredients together and set aside for 1 hour so the tea brews in the yoghurt.

To assemble

  • Dice the apple, split the pita bread.
  • Stuff the bread with some lettuce, then the mince, add the Tzatziki and sprinkle apple inside, garish with the mint and enjoy.

The range of Dilmah Tea used

  • Dilmah Exceptionals

The variety of Dilmah Tea used in the recipe

  • Exceptional Peppermint Leaves with Ceylon Cinnamon