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 Pitas
Apricot Relish & Lamb Pitas
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 (shifting occasionally). 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!
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 (shifting occasionally). 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!
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 (shifting occasionally). 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!
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 (shifting occasionally). 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!
Frequently Asked Questions
What is the preparation time for Apricot Relish & Lamb Pitas?
The preparation time for Apricot Relish & Lamb Pitas with tzatziki & fresh mint is between 25 and 30 minutes.
What is the total time required to make Apricot Relish & Lamb Pitas with tzatziki & fresh mint?
The total time required to make Apricot Relish & Lamb Pitas with tzatziki & fresh mint is between 30 and 35 minutes.
How many servings does Apricot Relish & Lamb Pitas provide?
4 servings
What are the main ingredients in Apricot Relish & Lamb Pitas?
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 Pitas?
Calories: 969, Carbs: 116 grams, Fat: grams, Protein: 55.3 grams, Sugar: 37.8 grams, Salt: 1428 grams
How do I prepare Apricot Relish & Lamb Pitas?
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 (shifting occasionally). 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. 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.
What should be prepared from my kitchen to make Apricot Relish & Lamb Pitas?
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 Pitas have?
969 calories
How much fat content does Apricot Relish & Lamb Pitas have?
grams
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