Pita with beef and yoghurt


Crispy fried onions, chopped

4 tbsp olive oil

250 g minced beef

cumin, ground

50 ml white wine

100 g fresh cherry tomatoes, finely chopped

Salt and black pepper

8 pita bread, small

2 tomatoes, finely chopped and mashed

3 fresh onions, finely chopped

2 tbsp mint, finely chopped

8 tbsp FAGE Total yoghurt

  1. Heat the olive oil in a large saucepan and fry the onion until translucent.
  2. Add the cumin and ground beef and break it up with a wooden spoon so it doesn't simmer.
  3. Once the color has changed, pour in the wine and allow the alcohol to evaporate.
  4. Add the stock dissolved in ½ glass of wine or with water or tomatoes, season with salt and simmer for about 15 minutes until all the liquid has evaporated.
  5. Preheat the oven to 170 °C. Divide the pita breads over a baking tray, place the minced meat on top and bake in the oven for 5 minutes.
  6. Serve with some of the tomato, onion and mint mixture and add a little yogurt.