Pita Stuffed with Meat and Vegetables
by Editorial Staff
It is good to serve this stuffed pita with strong drinks before the main course, or you can just have lunch, depending on your appetite 🙂
Ingredients
- Extra virgin olive oil – 2 1/2 tbsp
- Medium salad onion (cut into strips) – 1 pc.
- Salt to taste
- Ground black pepper to taste
- Minced lamb – 450 g
- Ground cinnamon – 1/2 teaspoon
- Oranges – 2 pcs.
- Cucumber (cut into slices) – 1 pc.
- Red wine vinegar – 2 tbsp
- Fresh mint (chopped) – 1 tbsp
- Hollow pita (cut in half and lightly toasted in a toaster) – 2 pcs.
- Natural yogurt without additives – 1/3 cup
How to make stuffed pita:
Directions
- In a large skillet over medium-high heat, heat 1 1/2 tablespoons olive oil. Pour about 1/3 of the onion into a preheated pan, sprinkle with 1/2 teaspoon of salt and 1/8 teaspoon of ground black pepper, cook, stirring occasionally, until the onions are golden brown, for 8-10 minutes. Transfer the onion to a small bowl.
- Put the minced meat in the same pan, add cinnamon, 3/4 teaspoon of salt, and 1/4 teaspoon of ground black pepper. Cook, stirring and breaking large pieces of minced meat with the edge of a spoon, until brown, about 5-7 minutes. Pour the fried minced meat into a colander to drain the fat.
- Finely chop the remaining raw onion and pour into a large bowl. Peel the oranges from the skin and partition films (this should be done over a clean bowl so that the juice flows into it). Cut the peeled orange slices into slices and place them in a bowl with raw onions. Add orange juice, cucumber, vinegar, mint, and the remaining 1 tablespoon of olive oil there. Add salt and pepper to taste.
- Stuff the halves of the hollow pits with meat, fried onions, and orange salad. Serve pita stuffed with natural yogurt.
Enjoy your meal!
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