Pita pockets with curry meat filling. Meat filling. 2 large onions. ¼ scallion. 4 carrots. 1 tbsp oil. 400 g minced meat. 2 tsp curry. 1 dl water. 3 tbsp soy sauce. 100 g peas from frost. Pita bread with greens. 1 red pepper salad or cabbage. 8 wholemeal pita bread. 2 dl Greek yogurt 10% Meat filling. Peel the onions and cut them into cubes. Divide the cabbage into quarters and cut off the stalk. Cut ¼ cabbage finely and store the rest in a plastic bag and store in the fridge. Peel and grate the carrots. Saute the meat in oil until it has changed color. Add curry and vegetables and sauté for 3-4 minutes. Add water, soy sauce and peas and bring to the boil. Let the dish simmer under the lid for another 4-5 minutes.Pita bread with greens. Clean the pepper and cut it into cubes. Rinse and slice the salad or cabbage finely. Warm the pita breads in the oven. Open the warm pita breads and add the meat filling together with peppers, salad and Greek yoghurt.