Egyptian Lamb Tagine with Prunes in Cassava Pita Pockets ~ Paleo, Gluten free, Grain free, Diary free, egg free, nut free

Now I know I’ve talked about the facebook group I belong to and this dish is my second entree for the month of Egypt.

 Egyptian Lamb Tagine with prunes stuffed in Cassava Pita Pockets  (45).JPG edit

 Delish Pita Pockets stuffed with a Egyptian style lamb tagine made in the crockpot.

Super easy with amazing aroma’s of spices, like eating lunch at an Egyptian spice market!

This recipe can also be made for on the go meals, pair the lamb tagine with veggies, or cauliflower rice and take it with you to work or on a picnic!

Egyptian Lamb Tagine with prunes stuffed in Cassava Pita Pockets  (9).JPG edit

I Adapted this gorgeous lamb recipe from the site I wanted it to be a bit easier to make so I put it in the crock pot, changed the cut of lamb, and I adapted the spices to what I had at home.

Egyptian Lamb Tagine with prunes stuffed in Cassava Pita Pockets  (7).JPG edit

 The spice mix used in this recipe is called ras el hanout which means “Head of the shop”  which is similar to the English expression “Top Shelf”.

Now there is no exact recipe that this spice mix goes by, each spice shop has their own blend, the only “rule” is that the blend should consist of more then 12 spices. So you can tailor this spice mix to your liking, but i wouldn’t stray to far from the recipe or you might end up with something that’s not Egyptian at all.


Paleo Pita Pockets


1 tsp baking soda
1 tablespoon honey
2 tablespoons olive oil
3/4 cup cassava flour (I like Otto’s cassava flour brand)
3/4 cup tapioca flour (I like bob red mill’s brand)
1 teaspoon sea salt
3/4 cup hot filtered tap water Plus 1-2 tbsp more



Preheat oven to 450 and line two baking sheets with parchment paper.

In a small mixing bowl mix together the honey and the baking soda until well incorporated.

In a large mixing bowl, combine cassava flour, tapioca flour, salt, and oil.

Add the 3/4 cup hot water to the bowl with the honey and baking soda stir until honey has dissolved into the water.

Than add the water/honey mixture to the dry ingredients and stir with a spoon until it starts coming together.

Now it’s time to get your hands in the dough kneed the dough to form a large ball.

Now make 6 balls out of the large one, get your hand a bit wet and roll/kneed each one into a ball.

Now place the newly formed pita ball on your parchment paper lined sheet and squish it down with your hand (Bam!)

Now take a few pinches of cassava flour and just like you would do with regular dough spread it all over your rolling pin and roll out the pita ball until it’s about 1/2″ thick or about 6″ wide.

If the edges of your pita start cracking that’s ok just get your finger tips a bit wet and pinch them back together.

Now bake them for 5 minutes if you want light in color and more soft doughy pita pockets ~ or bake them for 10 minutes if you want darker crunchy pita pockets/chips.

Once they are done baking you should notice that they puffed up alot! awesome! now immediately cut them in half and some of them you might half to slit open with a knife and some will already have a pocket in them so no need to cut them.

Now fill,eat and Enjoy!



Egyptian Lamb Tagine with prunes

Recipe adapted from

3-4 lb leg of lamb / or a leg shoulder
2 tbsp olive oil
1 tablespoon ras el hanout, plus more to taste
a large pinch saffron
1 tbsp honey
1 bay leaf
1 cinnamon stick
1 large onion, peeled chopped
1 14oz canned organic fire roasted crushed tomatoes
1 cup chicken broth
2 cups butternut squash chunks
3/4 cup pitted prunes, quartered
pita pockets

My version of Ras el Hanout

1 teaspoon ground cumin
1 tsp onion powder
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 teaspoon ground cinnamon
1/4 teaspoon cayenne
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 tsp turmeric
1 tsp paprika
1 tsp garlic powder
1/4 tsp ground cardamom


In a large crockpot drizzle the olive oil, and place the lamb inside, sprinkle the lamb with the Ras el Hanout spice mix.

Then add the pinch of saffron, honey, bay leaf, and cinnamon stick.

Next add the chopped onion, tomato’s, butternut squash, chicken broth and prunes to the crockpot.

Cover with the lid and cook for 8 hours or over night on low heat (if your lamb came on the bone take the meat off the bone about half way through the cooking process, once the meat starts to separate from the bone.)

Adjust seasonings to taste. Serve immediately with your pita pockets or pita chips.


One thought on “Egyptian Lamb Tagine with Prunes in Cassava Pita Pockets ~ Paleo, Gluten free, Grain free, Diary free, egg free, nut free

  1. Hello! Just wanted to ask about the texture of the pita, they look great .. Are they soft in the middle? I won’t be using them to fill up
    But rather as a side to sop up the sauce in a shakshuka and would ideally want bubbly golden outside with soft inside! I haven’t found a grain free recipe that I had full confidence until reading this one. Thanks!

    Liked by 1 person

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