Meatballs in Pita

Meatballs with squash

 

Ingredients

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.

Pita

 

Ingredients

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.

Tzatziki

 

Ingredients

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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Spicy Pumpkin Galette

Finally, the pumpkin season is here. I’m a big fan of these orange beauties. You will see many pumpkin dishes from me this month. I love all kinds of pasty with pumpkin, but this galette is one of my favourite from all. It is deliciously spicy from the Harissa, and the Nigella seeds add something special to the taste. Perfect for Meatless Mondays.

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