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We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  

spiced beef flatbreads

The build up to Christmas feels like it’s in full swing already. Everyone’s calendar gets so busy at this time of year, it’s more important than ever to have speedy suppers to feed yourself fast, but well. You’ll love the North African spiciness of our open beef pittas, which are gloriously simple to whip up.

Spicy Open Beef Pittas

Serves 4

Prep Time: 10 minutes

Cooking Time: 20 minutes 


Vegetable oil

400g beef mince

2 cloves of garlic, finely grated

1 heaped tablespoon of Ras el Hanout spice blend

4 pitta bread (the thin, flat kind rather than the pitta pockets)

Half a red onion

2 tablespoons of natural yoghurt

1 tablespoon of water



Fresh mint


  1. Heat the oil in a large frying pan. Cook the beef mince for 5 minutes, breaking up with a wooden spoon, until starting to brown.
  1. Add the Ras el Hanout and grated garlic to the pan and cook for a further 10 minutes, until the beef is dark brown and cooked through.
  1. Put some baking paper on a large baking tray and place the pittas flat on the tray (you may only have space for 2 at a time). Divide the beef between the pittas, spreading it evenly on top of each pitta. Finely slice the red onion in half moon shapes and scatter over the top of the beef mince. Place under the grill for 3 minutes, until the onions are singed but the pitta is not burnt. This will also give the beef a nice crispiness.
  1. Mix the yogurt and water together. Serve the pittas drizzled with your runny yoghurt, a sprinkling of salt and pepper, and finished off with some freshly torn mint.

This recipe first appeared in The Irish Independent on December 3rd 


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