What are the main ingredients in Egyptian Wagyu Beef Pita?

Oil (cooking, olive or coconut), Salt & Pepper, Water

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Egyptian Wagyu Beef Pita

Name: Egyptian Wagyu Beef Pita
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water

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

with tahini & a tomato salsa

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

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

Serves 1

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 Bread - 1
Cabbage - 100g
Free-range Wagyu Beef Mince - 150g
Onion - 1
Fresh Parsley - 3g
NOMU Spice Mix - 15ml
Tahini - 25ml
Tomato - 1
Dried Pomegranate Gems - 10g
Lemon - 1
Tzatziki - 50ml

Download the Recipe

Serves 2

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 Breads - 2
Cabbage - 200g
Free-range Wagyu Beef Mince - 300g
Onion - 1
Fresh Parsley - 5g
NOMU Spice Mix - 30ml
Tahini - 50ml
Tomato - 1
Dried Pomegranate Gems - 20g
Lemon - 1
Tzatziki - 100ml

Download the Recipe

Serves 3

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 Breads - 3
Cabbage - 300g
Free-range Wagyu Beef Mince - 450g
Onion - 1
Fresh Parsley - 8g
NOMU Spice Mix - 45ml
Tahini - 75ml
Tomatoes - 2
Dried Pomegranate Gems - 30g
Lemons - 2
Tzatziki - 150ml

Download the Recipe

Serves 4

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!