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Piled-High Moroccan Pita Breads

Piled-High Moroccan Pita Breads

with Fresh Tabbouleh

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Another dish inspired by our Head Chef’s recent recce in Morocco! Our spice merchants at Seasoned Pioneers have created the most wonderful blend (check out the lavender and rose petals!) to transport you to the souks of a faraway land. And you don’t even need to leave your kitchen! Besseha! (Moroccan for ‘to your good health!)

Allergens:Cereals containing GlutenMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

½ cup(s)

Bulgur Wheat

(ContainsCereals containing Gluten)

1 unit(s)

Vine Tomatoes

½ unit(s)

Cucumber

1 unit(s)

Yellow Pepper

1 unit(s)

Garlic Clove

¾ tbsp

Ras-el-Hanout

250 grams

Minced Beef

3 unit(s)

Pita Bread

(ContainsCereals containing Gluten)

4 tbsp

Greek Style Natural Yoghurt

(ContainsMilk)
Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)3359.752 kJ
Energy (kcal)803 kcal
Fat28.0 g
of which saturates9.0 g
Carbohydrate102 g
of which sugars0.0 g
Protein38 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Bowl
Spoon
Knife
Frying Pan
Instructionsarrow up iconarrow up icon
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1

Pre-heat the oven to 140 degrees and boil a kettle of water. Put the bulgur wheat in a bowl and pour over the boiling water. Leave for a minute, stir for another 30 seconds, then drain the water. Spread the bulgur wheat on a baking tray and put it in the oven for 20 mins before removing.

2

Meanwhile chop the tomato and cucumber into tiny (½ cm if possible) cubes. The easiest way to do this with a cucumber is to slice it in 4 strips lengthways, turn it around then slice lengthways into around 8 strips. Lastly chop widthways into cubes. See picture!

3

Remove the core from the pepper and chop two-thirds into roughly 1 cm cubes and the remaining third into ½ cm cubes (don’t mix the two up as we’ll use them separately!). Finally, very finely chop the garlic.

4

Coat the pita breads on both sides in a little olive oil, the garlic and some salt and pepper. Put them in the oven for 10 mins until they crisp up a tiny bit then remove.

5

Toss together the bulgur wheat, cucumber, remaining ½ cm yellow pepper and the tomato with a tbsp of olive oil. Tip: If you have any parsley or mint from your other recipes, chop a couple of tbsp of this and add it too. Tip: If you happen to have any lemon, squeeze in a tbsp of juice too.

6

Heat 1 tbsp of olive oil in a non-stick pan on medium-high heat. Once really hot carefully add your mince beef with a pinch of salt and brown it off on the outside before removing. If necessary cook it in a couple of batches so you don’t overcrowd the pan (which can stew the meat).

7

Now cook the 1cm cubed yellow pepper in the frying pan (add a little more oil if you need). Once it’s a little coloured on the edges and cooked through add the ras-el-hanout, the mince beef and stir everything together for a minute before removing.

8

Serve the meat on top of your pitas with the tabbouleh on the side and a good dollop of yoghurt. Go for it!