Ingredients

2 tbsp olive oil with a knob/pat of butter

2 onions, sliced

2-3 garlic cloves, crushed

700 g (1 3/4 lbs chicken breasts, cut into bite-size strips

2-3 tsp ground sumac

1 tsp crushed cardamom seeds

1-2 tsp baharat mix

freshly squeezed juice of 1 unwaxed lemon

2 tbsp toasted pine nuts

a small bunch of fresh flat leaf parsley, finely chopped

sea salt and black pepper

4 pitta breads, halved cross-ways to form 8 pockets

4 generous tbsp thick yoghurt

baking sheet, lightly oiled

Preparation

  1. Preheat the oven to 180 C (350 F)
  2. Heat olive oil and butter in a heavy-based pan and stir