Solo: Apricot Kofta Pita

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Solo: Apricot Kofta Pita

Beef & parsley koftas in wholewheat pitas with apricot caramelised onion, pistachios & carrot salad.

Ingredients to serve 1

  • 1 x wholewheat pita bread
  • ½ x red onion – slice very thinly
  • ¼ tbsp x ras-el-hanout
  • 15g x pistachios – chop roughly
  • 5g x parsley – chop leaves roughly
  • ½ tbsp x apricot jam
  • ¼ x lemon – zest & juice
  • ½ x carrots – peel & grate coarsely
  • 125g x steak mince
  • 1 tbsp x yoghurt
  • olive oil (from your pantry)
  • Salt & pepper (from your pantry)


Step 1

Preparation: Preheat the oven to 180°C, for the pita breads. If you would rather use the toaster, no need to preheat the oven. Prepare all ingredients as indicated above.

Step 2

Lemon: Using the fine side of a box grater, grate the peel to create zest. Cut in half and juice.

Step 3

Caramelised onion: Place a pan on medium heat with a drizzle of olive oil. When hot, add ¾ of the onion with a pinch of salt. Cook for 10 minutes then add the apricot jam and cook for 5 minutes until soft and sweet.

Step 4

Mini patties: Mix together the steak mince, ras-el-hanout, lemon zest and HALF the parsley. Season generously with salt and pepper and shape the mixture into golf ball sized meatballs (3-4 per person), then flatten the balls so they resemble small patties. Add a drizzle of olive oil to a pan on medium-high heat. When hot, add the mini patties and cook for 3-4 minutes a side, until lightly browned and cooked through.

Step 5

Salad: Mix the carrots, the REST of the parsley and the REST of the onion. Dress with lemon juice, a drizzle of olive oil and salt and pepper to taste.

Step 6

Pita bread: If using the oven, toast for 2 minutes, or pop them in the toaster until golden.

Step 7

Serve the warm pita filled with carrot salad, caramelised onion, koftas, pistachios and a dollop of yoghurt