Turkish Lamb Pide with Caramelized Onion & Pomegranate Glaze

Ingredients

• 1 lb whole wheat pita dough or naan, store-bought, thawed if frozen
• 1 lb ground lamb, pasture-raised preferred
• 2 medium red onion, thinly sliced
• 1 1/2 cups roasted red peppers, jarred or homemade, chopped
• 3 tbsp pomegranate molasses, unsweetened
• 1/2 cup fresh mint, chopped
• 1/2 cup fresh parsley, chopped
• 4 cloves garlic cloves, minced
• 1 tsp sumac, ground
• 1 tsp cumin, ground
• 1/4 tsp cinnamon, ground
• 5 tbsp extra virgin olive oil, divided
• to taste salt and black pepper
• 4 cups fresh arugula, packed
• 1 1/2 cans (15 oz) white beans, drained and rinsed
• 2 whole lemon, for juice and zest
• 1/2 cup pomegranate seeds, garnish
• 1/4 cup crumbled feta cheese, optional garnish

Instructions

1. 1

   Heat 2 tbsp olive oil in a large skillet over medium-low heat. Add sliced red onions and cook 12-15 minutes, stirring occasionally, until deeply caramelized and sweet. Transfer to a plate.

2. 2

   In the same skillet, increase heat to medium-high. Add ground lamb with garlic, sumac, cumin, and cinnamon. Cook 5-7 minutes, breaking up meat with a spoon, until browned. Stir in roasted red peppers and caramelized onions. Season with salt and pepper. Drizzle with 1 1/2 tbsp pomegranate molasses and remove from heat.