Lovely dinner recipe for Beef and Parsley Koftas served in Pitas, with caramelised onion and pistachios

4 wholewheat pita breads
2 red onions – slice very thinly
1 tbsp ras-el-hanout
60g pistachios – chop roughly
20g parsley – chop leaves 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)

How to
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.


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Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.