- banks of mutton pea - 2 pieces (450 g each)
- flour - 3 Art. spoons
- parsley - 3 st. spoons (optional)
- garlic - 4 teeth
- Ground cumin - 2 teaspoons
- ground coriander - 2 teaspoons
- chilli powder - 1 teaspoon
- salt - 1/2 teaspoonfuls
- black pepper - 1 pinch
- tahini - 4 Art. spoons
- lemon juice - 3 Art. spoons
- tomato - 3 pieces
- packing of Feta cheese - 1 piece (240 g)
- lettuce head - 1 piece
- lavashi - 12 pieces
1. Mix the mutton peas, flour, parsley and spices in a food processor before obtaining a homogeneous consistency. Also, you can stretch the mutton peas in a bowl with a fork or potato press, and then mix with spices. 2. From the resulting mass, form small cutlets about 3.5-5 cm long and 2.5 cm thick. Preheat the oven to 200 degrees and lay the patties on a lightly oiled baking sheet. Place in the oven and bake for 15-20 minutes. 3. While the cutlets are prepared, mix tahini and lemon juice, set aside. Cut the tomatoes into cubes, crumble Feta cheese and leave aside. 4. When the cutlets are ready, place them on pita bread with a lot of prepared filling.
Servings: 3-4