Meatballs in Pita

Meatballs with squash



150g Winter squash, diced

250g Pork, minced

1 Shallot, diced

1 Garlic, minced

½ tsp Cayenne pepper

½ tsp Cumin, ground

½ tsp smoked Paprika

1 tsp Parsley, dried

1 Egg

6 tbsp Bread crumbs

4 tbsp Olive oil


  1. Heat up 2 tablespoons olive oil in a pan. Sautee the shallots, then add the diced winter squash and garlic. On low-medium heat cook squash until softened
  2. Place mince, cooked squash, breadcrumbs, egg, spices, paprika, salt and pepper in a bowl, and mix until combined. Using wet hands shape them into small balls.
  3. Heat up the remaining olive oil in a pan, and bake meatballs until through.
  4. Serve them in pita bread with lettuce, tzatziki and hot sauce.




220g Wheat flour

30g Buckwheat flour

150ml lukewarm Water

1 tbsp Olive oil

15g fresh Yeast

1 tsp Salt

Pinch of sugar

  1. Combine yeast and sugar in a small bowl, then add lukewarm water. Whisk to dissolve yeast, cover and let it stand in a warm place for 10-15 minutes or until frothy.
  2. Add both flours and salt into a large bowl. Stir in yeast mixture and olive oil. Knead the dough until smooth and elastic. Form dough into a ball, cover and let it sit in a warm place for ca 60 minutes, or until doubled in size.
  3. Preheat oven to 230-250C (fan forced).
  4. Divide into 4 portions, form them into balls, cover and let stand for 15 minutes.
  5. Using a rolling pin, roll out each portion into a thin disc (ca half a centimeter thick). Cover, and let sit for 5 minutes
  6. Place a baking tray in the oven until hot. Throw 1 disc on the hot tray. Bake until golden and puffed. Remove from oven and wrap in a clean tea towel to keep warm. Repeat with remaining dough.
  7. Serve with meatballs with squash, or any kind of meat or veggies.




1 Cucumber, grated

1-2 Garlic, minced

500ml Greek-style Yogurt


1. Combine yogurt, grated cucumber, and garlic in a bowl. Refrigerate until required.

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