Fluffy pita pockets are stuffed with a tantalising mixture of beef mince and fragrant spices, before being baked until golden, crisp and delicious. It is served with creamy tzatziki and a tomato, dried pomegranate & cabbage salad. This little hand-held delicacy will have you closing your eyes with every delicious bite!
Egyptian Wagyu Beef Pita
Egyptian Wagyu Beef Pita
with tahini & a tomato salsa
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Cabbage
- Dried Pomegranate Gems
- Free-range Wagyu Beef Mince
- Fresh Parsley
- Lemon
- Lemons
- NOMU Spice Mix
- Onion
- Pita Bread
- Pita Breads
- Tahini
- Tomato
- Tomatoes
- Tzatziki
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
PITA PARTY
Preheat the oven to 220°C. Place the pita bread on a roasting tray and pop in the hot oven until heated through and softened, 1-3 minutes. Halve the heated pita.
CRAZY Cabbage
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced Cabbage until slightly softened, 3-5 minutes (shifting occasionally). Season.
PITA POCKETS
In a bowl, combine the mince, ½ the sautéed Cabbage, ½ the diced onion, the chopped parsley, the NOMU spice mix, the tahini, and seasoning. Divide into 2 portions and stuff each portion into the pita halves, gently pressing to flatten. Lightly brush the pita halves with olive oil. Place on a baking tray and bake in the hot oven until browned and cooked through, 8-12 minutes (flipping halfway).
LET’S SALSA
In a bowl, combine the diced Tomato, the remaining diced onion (to taste), the remaining Cabbage, the pomegranate gems, the juice of 1 lemon wedge, a drizzle of olive oil, and seasoning.
I GOTTA POCKET FULL OF SUNSHINE!
Plate up the fragrant stuffed pita pockets. Side with the Tzatziki and the fresh tomato-cabbage salad. Garnish with any remaining lemon wedges. Wow, Chef!
PITA PARTY
Preheat the oven to 220°C. Place the pita breads on a roasting tray and pop in the hot oven until heated through and softened, 1-3 minutes. Halve the heated pitas.
CRAZY Cabbage
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced Cabbage until slightly softened, 3-5 minutes (shifting occasionally). Season.
PITA POCKETS
In a bowl, combine the mince, ½ the sautéed Cabbage, ½ the diced onion, the chopped parsley, the NOMU spice mix, the tahini, and seasoning. Divide into 4 portions and stuff each portion into the pita halves, gently pressing to flatten. Lightly brush the pita halves with olive oil. Place on a baking tray and bake in the hot oven until browned and cooked through, 8-12 minutes (flipping halfway).
LET’S SALSA
In a bowl, combine the diced Tomato, the remaining diced onion (to taste), the remaining Cabbage, the pomegranate gems, the juice of 2 lemon wedges, a drizzle of olive oil, and seasoning.
I GOTTA POCKET FULL OF SUNSHINE!
Plate up the fragrant stuffed pita pockets. Side with the Tzatziki and the fresh tomato-cabbage salad. Garnish with any remaining lemon wedges. Wow, Chef!
PITA PARTY
Preheat the oven to 220°C. Place the pita breads on a roasting tray and pop in the hot oven until heated through and softened, 1-3 minutes. Halve the heated pitas.
CRAZY Cabbage
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced Cabbage until slightly softened, 3-5 minutes (shifting occasionally). Season.
PITA POCKETS
In a bowl, combine the mince, ½ the sautéed Cabbage, ½ the diced onion, the chopped parsley, the NOMU spice mix, the tahini, and seasoning. Divide into 6 portions and stuff each portion into the pita halves, gently pressing to flatten. Lightly brush the pita halves with olive oil. Place on a baking tray and bake in the hot oven until browned and cooked through, 8-12 minutes (flipping halfway).
LET’S SALSA
In a bowl, combine the diced Tomato, the remaining diced onion (to taste), the remaining Cabbage, the pomegranate gems, the juice of 3 lemon wedges, a drizzle of olive oil, and seasoning.
I GOTTA POCKET FULL OF SUNSHINE!
Plate up the fragrant stuffed pita pockets. Side with the Tzatziki and the fresh tomato-cabbage salad. Garnish with any remaining lemon wedges. Wow, Chef!
PITA PARTY
Preheat the oven to 220°C. Place the pita breads on a roasting tray and pop in the hot oven until heated through and softened, 1-3 minutes. Halve the heated pitas.
CRAZY Cabbage
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced Cabbage until slightly softened, 3-5 minutes (shifting occasionally). Season.
PITA POCKETS
In a bowl, combine the mince, ½ the sautéed Cabbage, ½ the diced onion, the chopped parsley, the NOMU spice mix, the tahini, and seasoning. Divide into 8 portions and stuff each portion into the pita halves, gently pressing to flatten. Lightly brush the pita halves with olive oil. Place on a baking tray and bake in the hot oven until browned and cooked through, 8-12 minutes (flipping halfway).
LET’S SALSA
In a bowl, combine the diced Tomato, the remaining diced onion (to taste), the remaining Cabbage, the pomegranate gems, the juice of 4 lemon wedges, a drizzle of olive oil, and seasoning.
I GOTTA POCKET FULL OF SUNSHINE!
Plate up the fragrant stuffed pita pockets. Side with the Tzatziki and the fresh tomato-cabbage salad. Garnish with any remaining lemon wedges. Wow, Chef!
Frequently Asked Questions
What is the preparation time for Egyptian Wagyu Beef Pita?
The preparation time for Egyptian Wagyu Beef Pita with tahini & a tomato salsa is between 20 and 35 minutes.
What is the total time required to make Egyptian Wagyu Beef Pita with tahini & a tomato salsa?
The total time required to make Egyptian Wagyu Beef Pita with tahini & a tomato salsa is between 35 and 50 minutes.
How many servings does Egyptian Wagyu Beef Pita provide?
4 servings
What are the main ingredients in Egyptian Wagyu Beef Pita?
Cabbage, Dried Pomegranate Gems, Free-range Wagyu Beef Mince, Fresh Parsley, Lemon, Lemons, NOMU Spice Mix, Onion, Pita Bread, Pita Breads, Tahini, Tomato, Tomatoes, Tzatziki
What is the nutritional information of Egyptian Wagyu Beef Pita?
Calories: 1024, Carbs: 108 grams, Fat: grams, Protein: 48.1 grams, Sugar: 24 grams, Salt: 1202 grams
How do I prepare Egyptian Wagyu Beef Pita?
PITA PARTY: Preheat the oven to 220°C. Place the pita breads on a roasting tray and pop in the hot oven until heated through and softened, 1-3 minutes. Halve the heated pitas. LET’S SALSA: In a bowl, combine the diced tomato, the remaining diced onion (to taste), the remaining cabbage, the pomegranate gems, the juice of 2 lemon wedges, a drizzle of olive oil, and seasoning. PITA POCKETS: In a bowl, combine the mince, ½ the sautéed cabbage, ½ the diced onion, the chopped parsley, the NOMU spice mix, the tahini, and seasoning. Divide into 4 portions and stuff each portion into the pita halves, gently pressing to flatten. Lightly brush the pita halves with olive oil. Place on a baking tray and bake in the hot oven until browned and cooked through, 8-12 minutes (flipping halfway). I GOTTA POCKET FULL OF SUNSHINE!: Plate up the fragrant stuffed pita pockets. Side with the tzatziki and the fresh tomato-cabbage salad. Garnish with any remaining lemon wedges. Wow, Chef! CRAZY CABBAGE: Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced cabbage until slightly softened, 3-5 minutes (shifting occasionally). Season.
What should be prepared from my kitchen to make Egyptian Wagyu Beef Pita?
Cabbage, Dried Pomegranate Gems, Free-range Wagyu Beef Mince, Fresh Parsley, Lemon, Lemons, NOMU Spice Mix, Onion, Pita Bread, Pita Breads, Tahini, Tomato, Tomatoes, Tzatziki
How many calories does Egyptian Wagyu Beef Pita have?
1024 calories
How much fat content does Egyptian Wagyu Beef Pita have?
grams
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