28 Jul pork pittas
It’s the middle of July and we’re feeling optimistic. This week, we’ve been dreaming up suppers for eating outdoors. I’ve drawn from the flavours of North African and Persian cooking to spice up my BBQ game. These pork meatballs are fragrantly spiced with Ras El Hanout and turmeric.
Pork Pittas with Grilled Apricots
Serves 2 to 4
Prep Time: 10 minutes
Cooking Time: 20 minutes
600g pork mince
2 tablespoon of Ras el Hanout
1 teaspoon of turmeric
1 tablespoon of freshly chopped mint
Pinch of salt and pepper
2 sprigs of rosemary
2 tablespoons of natural yogurt
1 clove of garlic
- In a large bowl, mix together the pork, Ras el Hanout, turmeric and fresh mint. Add a pinch of salt and pepper. Crack in the egg and use your hands to mix everything together really well. Shape the meat into small meatballs (you should get around 8 out of this mix).
- Heat a little olive oil in a large frying pan over a medium to high heat. Fry the meatballs for 10 to 12 minutes, until cooked through and browned on the outside. You may have to cook the meatballs in batches so as not to overcrowd the pan.
- Heat a little olive oil on your griddle pan. Slice your apricots in half and remove the stone. Slice each half again so that you have four slices out of one apricot. Add the sprigs of rosemary to the griddle pan and grill the apricots for 4 to 5 minutes on each side.
- Meanwhile, place the natural yogurt in a bowl and grate in the garlic clove.
- Toast your pittas before slicing open and stuffing with pork meatballs, a few slices of grilled apricots, a dollop of garlic yogurt and a handful of fresh mint or even some rocket.
This recipe first appeared in The Irish Independent on July 16th