We’re rocking with Moroccan flavours in the kitchen today, Chef. A toasted pita pocket smeared with tzatziki enfolds Moroccan-spiced beef mince, a homemade apricot relish featuring sweet apricot jam and tart dried apricots with zesty lemon juice, and a mint, carrot & cucumber salad for freshness.
Apricot & Beef Pitas
Apricot & Beef Pitas
with tzatziki & fresh mint
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Apricot Jam
- Beef
- Beef Mince
- Carrot
- Cucumber
- Dried Apricots
- Fresh Mint
- Garlic Clove
- Garlic Cloves
- Lemon Juice
- NOMU Moroccan Rub
- Onion
- Onions
- Pita Bread/s
- Pita Breads
- Tzatziki
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Butter
- Seasoning (salt & pepper)
RELISH
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until soft and caramelised, 8-10 minutes (shifting occasionally). Add a knob of butter, the apricot jam, and ½ the lemon juice. Mix to combine and simmer until slightly thickened, 1-2 minutes. Remove from the pan, add the apricots, and season.
MINCE
Return the pan, wiped down, to medium heat with a drizzle of oil. Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 [4-5]|#7DA0D7 minutes (shifting occasionally). Add the NOMU rub and the garlic, and fry until fragrant, 1-2 minutes.
TOAST
Place a clean pan over medium heat. When hot, toast the pita until heated through, 30-60 seconds per side. Alternatively, place it on a plate and heat up in the microwave, 30-60 seconds. Cut in half to form a pocket.
Carrot SALAD
In a salad bowl, combine the Carrot, the Cucumber, the mint, the remaining lemon juice, and seasoning.
TIME TO EAT
Smear the pita pockets with the Tzatziki and fill with the flavourful mince, the apricot relish, and the carrot salad. Serve any remaining filling on the side. Enjoy, Chef!
RELISH
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until soft and caramelised, 8-10 minutes (shifting occasionally). Add a knob of butter, the apricot jam, and ½ the lemon juice. Mix to combine and simmer until slightly thickened, 1-2 minutes. Remove from the pan, add the apricots, and season.
MINCE
Return the pan, wiped down, to medium heat with a drizzle of oil. Add the mince and work quickly to break it up as it starts to cook. Fry until browned,3-4 [4-5]|#7DA0D7 minutes (shifting occasionally). Add the NOMU rub and the garlic, and fry until fragrant, 1-2 minutes.
TOAST
Place a clean pan over medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut in half to form a pocket.
Carrot SALAD
In a salad bowl, combine the Carrot, the Cucumber, the mint, the remaining lemon juice, and seasoning.
TIME TO EAT
Smear the pita pockets with the Tzatziki and fill with the flavourful mince, the apricot relish, and the carrot salad. Serve any remaining filling on the side. Enjoy, Chef!
RELISH
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until soft and caramelised, 10-12 minutes (shifting occasionally). Add a knob of butter, the apricot jam, and ½ the lemon juice. Mix to combine and simmer until slightly thickened, 1-2 minutes. Remove from the pan, add the apricots, and season.
MINCE
Return the pan, wiped down, to medium heat with a drizzle of oil. Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 [5-6]|#7DA0D7 minutes (shifting occasionally). Add the NOMU rub and the garlic, and fry until fragrant, 1-2 minutes.
TOAST
Place a clean pan over medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut in half to form a pocket.
Carrot SALAD
In a salad bowl, combine the Carrot, the Cucumber, the mint, the remaining lemon juice, and seasoning.
TIME TO EAT
Smear the pita pockets with the Tzatziki and fill with the flavourful mince, the apricot relish, and the carrot salad. Serve any remaining filling on the side. Enjoy, Chef!
RELISH
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until soft and caramelised, 10-12 minutes (shifting occasionally). Add a knob of butter, the apricot jam, and ½ the lemon juice. Mix to combine and simmer until slightly thickened, 1-2 minutes. Remove from the pan, add the apricots, and season.
MINCE
Return the pan, wiped down, to medium heat with a drizzle of oil. Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 [5-6]|#7DA0D7 minutes (shifting occasionally). Add the NOMU rub and the garlic, and fry until fragrant, 1-2 minutes.
TOAST
Place a clean pan over medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut in half to form a pocket.
Carrot SALAD
In a salad bowl, combine the Carrot, the Cucumber, the mint, the remaining lemon juice, and seasoning.
TIME TO EAT
Smear the pita pockets with the Tzatziki and fill with the flavourful mince, the apricot relish, and the carrot salad. Serve any remaining filling on the side. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Apricot & Beef Pitas?
The preparation time for Apricot & Beef Pitas with tzatziki & fresh mint is between 25 and 30 minutes.
What is the total time required to make Apricot & Beef Pitas with tzatziki & fresh mint?
The total time required to make Apricot & Beef Pitas with tzatziki & fresh mint is between 30 and 35 minutes.
How many servings does Apricot & Beef Pitas provide?
4 servings
What are the main ingredients in Apricot & Beef Pitas?
Apricot Jam, Beef, Beef Mince, Carrot, Cucumber, Dried Apricots, Fresh Mint, Garlic Clove, Garlic Cloves, Lemon Juice, NOMU Moroccan Rub, Onion, Onions, Pita Bread/s, Pita Breads, Tzatziki
What is the nutritional information of Apricot & Beef Pitas?
Calories: 933, Carbs: 112 grams, Fat: grams, Protein: 43.8 grams, Sugar: 37 grams, Salt: 1413 grams
How do I prepare Apricot & Beef Pitas?
CARROT SALAD: In a salad bowl, combine the carrot, the cucumber, the mint, the remaining lemon juice, and seasoning. RELISH: Place a pan over medium heat with a drizzle of oil. When hot, fry the onion until soft and caramelised, 8-10 minutes (shifting occasionally). Add a knob of butter, the apricot jam, and ½ the lemon juice. Mix to combine and simmer until slightly thickened, 1-2 minutes. Remove from the pan, add the apricots, and season. MINCE: Return the pan, wiped down, to medium heat with a drizzle of oil. Add the mince and work quickly to break it up as it starts to cook. Fry until browned,3-4 [4-5]|#7DA0D7 minutes (shifting occasionally). Add the NOMU rub and the garlic, and fry until fragrant, 1-2 minutes. TOAST: Place a clean pan over medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place them on a plate and heat up in the microwave, 30-60 seconds. Cut in half to form a pocket. TIME TO EAT: Smear the pita pockets with the tzatziki and fill with the flavourful mince, the apricot relish, and the carrot salad. Serve any remaining filling on the side. Enjoy, Chef!
What should be prepared from my kitchen to make Apricot & Beef Pitas?
Apricot Jam, Beef, Beef Mince, Carrot, Cucumber, Dried Apricots, Fresh Mint, Garlic Clove, Garlic Cloves, Lemon Juice, NOMU Moroccan Rub, Onion, Onions, Pita Bread/s, Pita Breads, Tzatziki
How many calories does Apricot & Beef Pitas have?
933 calories
How much fat content does Apricot & Beef Pitas have?
grams
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