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)
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.