We’re rocking with Moroccan flavours in the kitchen today, Chef. A toasted pita pocket smeared with tzatziki enfolds Moroccan-spiced lamb mince, a homemade apricot relish featuring sweet apricot jam and tart dried apricots with zesty lemon, and a mint, carrot & cucumber salad for freshness.
Apricot Relish, Lamb & Pita Bread
Apricot Relish, Lamb & Pita Bread
with tzatziki & fresh mint
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Apricot Jam
- Carrot
- Cucumber
- Dried Apricots
- Free-range Lamb Mince
- Fresh Mint
- Garlic Clove
- Garlic Cloves
- Lemon
- Lemons
- NOMU Moroccan Rub
- Onion
- Onions
- Pita Bread
- Pita Breads
- Tzatziki
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
RELISH
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced Onions until soft and caramelised, 8-10 minutes. Add a knob of butter, the Apricot Jam, a pinch of Lemon zest, and a squeeze of lemon juice. Mix to combine and simmer until slightly thickened, 1-2 minutes. Remove from the pan, add the chopped apricots, and season.
MINCE
Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Add the NOMU rub and the grated 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 grated Carrot, the Cucumber matchsticks, the picked mint, a squeeze of 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!
Onion - 1
Apricot Jam - 15ml
Lemon - 1
Dried Apricots - 20g
Free-range Lamb Mince - 150g
NOMU Moroccan Rub - 15ml
Garlic Clove - 1
Pita Bread - 1
Carrot - 120g
Cucumber - 50g
Fresh Mint - 3g
Tzatziki - 50ml
RELISH
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced Onions until soft and caramelised, 8-10 minutes. Add a knob of butter, the Apricot Jam, a pinch of Lemon zest, and a squeeze of lemon juice. Mix to combine and simmer until slightly thickened, 1-2 minutes. Remove from the pan, add the chopped apricots, and season.
MINCE
Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the NOMU rub and the grated 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 grated Carrot, the Cucumber matchsticks, the picked mint, a squeeze of 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!
Onion - 1
Apricot Jam - 30ml
Lemon - 1
Dried Apricots - 40g
Free-range Lamb Mince - 300g
NOMU Moroccan Rub - 30ml
Garlic Clove - 1
Pita Breads - 2
Carrot - 240g
Cucumber - 100g
Fresh Mint - 5g
Tzatziki - 100ml
RELISH
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced Onions until soft and caramelised, 10-12 minutes. Add a knob of butter, the Apricot Jam, a pinch of Lemon zest, and a squeeze of lemon juice. Mix to combine and simmer until slightly thickened, 1-2 minutes. Remove from the pan, add the chopped apricots, and season.
MINCE
Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the NOMU rub and the grated 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 grated Carrot, the Cucumber matchsticks, the picked mint, a squeeze of 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!
Onions - 2
Apricot Jam - 45ml
Lemons - 2
Dried Apricots - 60g
Free-range Lamb Mince - 450g
NOMU Moroccan Rub - 45ml
Garlic Cloves - 2
Pita Breads - 3
Carrot - 360g
Cucumber - 150g
Fresh Mint - 8g
Tzatziki - 150ml
RELISH
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced Onions until soft and caramelised, 10-12 minutes. Add a knob of butter, the Apricot Jam, a pinch of Lemon zest, and a squeeze of lemon juice. Mix to combine and simmer until slightly thickened, 1-2 minutes. Remove from the pan, add the chopped apricots, and season.
MINCE
Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). Add the NOMU rub and the grated 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 grated Carrot, the Cucumber matchsticks, the picked mint, a squeeze of 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!
Onions - 2
Apricot Jam - 60ml
Lemons - 2
Dried Apricots - 80g
Free-range Lamb Mince - 600g
NOMU Moroccan Rub - 60ml
Garlic Cloves - 2
Pita Breads - 4
Carrot - 480g
Cucumber - 200g
Fresh Mint - 10g
Tzatziki - 200ml
Frequently Asked Questions
What is the preparation time for Apricot Relish, Lamb & Pita Bread?
The preparation time for Apricot Relish, Lamb & Pita Bread with tzatziki & fresh mint is between 25 and 30 minutes.
What is the total time required to make Apricot Relish, Lamb & Pita Bread with tzatziki & fresh mint?
The total time required to make Apricot Relish, Lamb & Pita Bread with tzatziki & fresh mint is between 30 and 35 minutes.
How many servings does Apricot Relish, Lamb & Pita Bread provide?
4 servings
What are the main ingredients in Apricot Relish, Lamb & Pita Bread?
Apricot Jam, Carrot, Cucumber, Dried Apricots, Free-range Lamb Mince, Fresh Mint, Garlic Clove, Garlic Cloves, Lemon, Lemons, NOMU Moroccan Rub, Onion, Onions, Pita Bread, Pita Breads, Tzatziki
What is the nutritional information of Apricot Relish, Lamb & Pita Bread?
Calories: 974, Carbs: 118 grams, Fat: grams, Protein: 55.2 grams, Sugar: 39.5 grams, Salt: 1430 grams
How do I prepare Apricot Relish, Lamb & Pita Bread?
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! CARROT SALAD: In a salad bowl, combine the grated carrot, the cucumber matchsticks, the picked mint, a squeeze of lemon juice, and seasoning. 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. MINCE: Return the pan, wiped down, to medium heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the NOMU rub and the grated garlic, and fry until fragrant, 1-2 minutes. RELISH: Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced onions until soft and caramelised, 8-10 minutes. Add a knob of butter, the apricot jam, a pinch of lemon zest, and a squeeze of lemon juice. Mix to combine and simmer until slightly thickened, 1-2 minutes. Remove from the pan, add the chopped apricots, and season.
What should be prepared from my kitchen to make Apricot Relish, Lamb & Pita Bread?
Apricot Jam, Carrot, Cucumber, Dried Apricots, Free-range Lamb Mince, Fresh Mint, Garlic Clove, Garlic Cloves, Lemon, Lemons, NOMU Moroccan Rub, Onion, Onions, Pita Bread, Pita Breads, Tzatziki
How many calories does Apricot Relish, Lamb & Pita Bread have?
974 calories
How much fat content does Apricot Relish, Lamb & Pita Bread have?
grams
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