Middle-eastern Beef Pitas
with baby gem and pickled onion- Wheat
- Milk
- Sulphites
- Sesame
- Mustard
Our take on a classic Middle Eastern street food includes succulent beef strips, quick pickled onion, juicy tomatoes and crunchy salad. The whole thing is topped off with a dollop of cooling and refreshing homemade tzatziki.
Ingredients
250 grams
Irish Beef Strips
2 unit(s)
Naan
(Contains: Wheat, Milk)
75 grams
Yoghurt
(Contains: Milk)
½ unit(s)
Onion
2 unit(s)
Tomato
1 sachet(s)
Red Wine Vinegar
(Contains: Sulphites)
1 unit(s)
Garlic
1 sachet(s)
Middle Eastern Style Spice Mix
(Contains: Sesame, Mustard)
500 grams
Baby Potatoes
120 grams
Salad Leaves
Not included in your delivery
to taste
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Cooking steps
Preheat your oven to 240°C/220°C fan/gas mark 9.
Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray. Toss with a drizzle of oil and season with salt and pepper. Lay them cut-side down on the baking tray. Roast on the middle shelf of the oven until fork tender, 25-35 mins.
Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Place next to the potatoes and roast for 20-25 mins.
Halve the onion. Peel and thinly slice half (double for 4p).
Mix the sliced onion, red wine vinegar, a drizzle of salt, pepper, ½ tsp sugar (double for 4p) and a splash of water in a bowl. Leave to pickle, tossing every once in a while.
Meanwhile, halve and thinly slice the tomato.
Trim the baby gem, halve lengthways and thinly slice.
Just before serving, toss the baby gem and chopped tomatoes with a drizzle of oil, salt and pepper.
Place a large pan over high heat with a drizzle of oil.
Once hot, add the beef strips and season with middle-eastern spice mix, salt and pepper.
Fry until browned, 2-3 mins, shifting as they colour. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned.
Slice the pita in half and carefully open the pockets. Pop the pita into the oven to warm, 1-2 mins.
Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
Mix the roasted garlic with the yoghurt and season to taste with salt and pepper.
TIP: Warm the pitas in the toaster if you prefer.
Serve the salad, pickled onion and beef strips in different bowls so everyone can assemble their pitas at the table.
Finish each with a generous dollop of garlic yoghurt.
Serve the roasted potatoes alongside.
