These delicious and exceptionally moreish stuffed pittas are very loosely based on a Lebanese classic. If you are after a meal that will satisfy the whole family, is surprisingly filling, and makes fantastic leftovers, then look no further.
What are in these stuffed Pittas?
One of the great things about preparing an evening meal is that, unlike baking, you have so much freedom to change ingredients and tailor it to your own preference. However, these pitta breads contain a finely diced mixture of ground beef, tomatoes, bell peppers, parsley, onion, garlic, and spices. They would be delicious as a vegetarian option with the mince swapped out for chickpeas or couscous.
Tips for success!
- Make sure that you dice the vegetables and ground beef well. I like to roughly chop the vegetables, add the meat to a large chopping board, and dice everything together. I use a bench scraper at the end because it makes the whole job much easier and is great for scooping everything up.
- Use beef mince that does not have too much fat, as this can make the stuffed pittas too greasy when you fry them.
- I call for the use of tomato or harissa paste in this recipe, however, if I have a jar of another sauce open I will use that instead. Shawarma paste is particularly heavenly!
- Wrap up any leftover stuffed pittas, and store them in the fridge for up to two days. Reheat in the air fryer or oven.
- I like to serve these with a light salad on the side.
The Ultimate Stuffed Pittas
Ingredients:
- 1 small or half a large onion
- 2 garlic cloves
- 3 whole tomatoes
- 1 red bell pepper
- A bunch of parsley
- 450g minced beef
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika
- 2 tsp tomato paste or harissa paste
- 8 soft pitta breads
Method:
1. Roughly dice the onion, garlic, tomatoes, and bell pepper and set aside in a bowl.
2. Lightly dice the parsley and add it to the chopping board with the chopped vegetables. Continue to dice until they are almost minced.
3. Add the beef mince and mix, using the knife to break it down with the vegetables.
4. Add the pepper, salt, paprika, and tomato or harissa paste to the mince mixture. Continue to dice until well combined.
5. Scrape up and set aside in a bowl.
6. Warm the pittas in the microwave for 30 seconds.
7. Using a clean board, cut each pitta in half and fill with the mince mixture.
8. Place a frying pan on medium heat and coat with a generous splash of olive oil.
9. Fry the pittas, four at a time, for 2-3 minutes on each side.
10. Keep them hot by setting them on a low heat in the oven.
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