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
6 tbsp Bread crumbs
4 tbsp Olive oil
- 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
- 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.
- Heat up the remaining olive oil in a pan, and bake meatballs until through.
- 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
- 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.
- 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.
- Preheat oven to 230-250C (fan forced).
- Divide into 4 portions, form them into balls, cover and let stand for 15 minutes.
- Using a rolling pin, roll out each portion into a thin disc (ca half a centimeter thick). Cover, and let sit for 5 minutes
- 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.
- 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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