Time: 35 minutes

Spice Level: Not Spicy

Ingredients for 4 servings:

4 wholewheat pita breads

2 red onions – slice very thinly

1 tbsp ras-el-hanout

60g pistachios – chop roughly

2 tbsp apricot jam

1 lemon – zest & juice

2 carrots – peel & grate coarsely

500g steak mince

4 tbsp yoghurt

olive oil (from your pantry)
salt & pepper (from your pantry)

Ingredients for 2 servings:

2 wholewheat pita breads

1 red onions – slice very thinly

1/2 tbsp ras-el-hanout

30g pistachios – chop roughly

1 tbsp apricot jam

1/2 lemon – zest & juice

1 carrots – peel & grate coarsely

250g steak mince

2 tbsp yoghurt

olive oil (from your pantry)
salt & pepper (from your pantry)

Preparation:

Preheat the oven to 180°C, for the pita breads. If you would rather use the toaster, no need to preheat the oven. Prepare all ingredients as indicated above.

Lemon:

Using the fine side of a box grater, grate the peel to create zest. Cut in half and juice.

Caramelised onion:

Place a pan on medium heat with a drizzle of olive oil. When hot, add ¾ of the onion with a pinch of salt. Cook for 10 minutes then add the apricot jam and cook for 5 minutes until soft and sweet.

Mini patties:

Mix together the steak mince, ras-el-hanout, lemon zest and HALF the parsley. Season generously with salt and pepper and shape the mixture into golf ball sized meatballs (3-4 per person), then flatten the balls so they resemble small patties. Add a drizzle of olive oil to a pan on medium-high heat. When hot, add the mini patties and cook for 3-4 minutes a side, until lightly browned and cooked through.

Salad:

Mix the carrots, the REST of the parsley and the REST of the onion. Dress with lemon juice, a drizzle of olive oil and salt and pepper to taste.

Pita breads:

If using the oven, toast for 2 minutes, or pop them in the toaster until golden.

Serve the warm pitas filled with carrot salad, caramelised onion, koftas, pistachios and a dollop of yoghurt.

Curated by Nuraan Manuels @nurie_phoodie on IG.

Apricot Kofta Pitas – Family