01 Feb Beef Pitta BreadsPrint
Beef Pitta Breads
Grilled pitta breads topped with spiced beef mince and a garlic and herb yoghurt sauce – delicious, full of flavour and so easy to make! These beef pitta breads come together in just 15 minutes. Enjoy as a meal alongside a vibrant salad or cut into smaller portions and serve as a tasty hors d’oeuvre.
- Prep Time: 5 minutes
- Total Time: 15 minutes
- Yield: 6 1x
- Category: Meat
- 75 g pine nuts
- olive oil
- 500 g beef mince
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 10 g fresh parsley, finely chopped
- 6 pitta breads or Greek-style flatbreads, halved
- 150 g Greek-style yoghurt
- 2 garlic cloves, grated
- 10 g fresh flat-leaf parsley, finely chopped
- 10 g fresh mint leaves, finely chopped
- zest of 1 lime
- ½ tbsp lime juice
- Make the garlic & herb yoghurt sauce: combine the ingredients in a bowl. Cover and set aside.
- Heat a frying pan over medium heat. Add the pine nuts and cook, stirring frequently, until golden. Transfer the toasted pine nuts to a small plate.
- Turn the heat up to high. Return the frying pan to the stove and add a splash of olive oil. Add the beef mince, breaking it up with a wooden spoon or potato masher (it works surprisingly well!). Cook until browned, 3 to 4 minutes. Once browned, season with sea salt and freshly-ground black pepper, to taste.
- Turn the heat down to medium. Add the onion and cook, stirring occasionally, until softened, around 5 minutes. Add the garlic, cumin, coriander, cinnamon and allspice and cook, stirring constantly until nice and fragrant, around 2 minutes.
- Remove the frying pan from the heat. Return the toasted pine nuts to the pan, add the fresh parsley and stir to combine.
- Heat the pitta breads according to package instructions. To assemble: slather the pitta breads with the yoghurt sauce and top with the beef; serve immediately.