Mediterranean Meat-Stuffed Pita
Votes: 1
Time: 5 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Mediterranean-style meat-filled pita bread - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 hollow inside pitas
- 8 slices of beef brisket tossed with a savory sauce
- 1 cup pickled cucumber and onion salad
- 1 pack (225 g) of natural yogurt
- 2 tablespoons chopped fresh parsley leaves
- 1 tbsp hot sauce
- 1/2 tsp ground cumin
- Salt and ground black pepper
We recommend
Cooking the dish according to the recipe:
- In a small bowl, combine yogurt, parsley, hot sauce, cumin, salt and pepper to taste.
- Fold back the top of each pita. Place 2 slices of brisket, a quarter of the pickles, and drizzle with the yogurt dressing. Place on a serving platter and serve.
Categories:
recipe / Fast food / Pita dishes / Appetizers / Sandwiches / Arabic cuisine / Sandra Lee
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