cooklybookly
Prep 5 minutes
Total 15 minutes
Serves
US | Metric
Beef Pitta Breads
with a garlic & herb yoghurt sauce

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.

Ingredients
  • 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
For the garlic & herb yoghurt sauce:
  • 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

METHOD 

  1. Make the garlic & herb yoghurt sauce: combine the ingredients in a bowl. Cover and set aside. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. Remove the frying pan from the heat. Return the toasted pine nuts to the pan, add the fresh parsley and stir to combine. 
  6. 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.
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Passionate home cook, food enthusiast and recipe developer, based in London. Creating healthy, delicious dishes, outrageously indulgent treats and everything in between.

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