Pita pockets with curry meat filling
Ingredients
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%
Instructions
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.