Grilled Pork-Stuffed Pittas

📝 Ingredients

• 8 pitta breads (about 60 g each)
• 400 g minced pork
• 1 brown onion (about 120 g)
• 20 g fresh parsley
• 1 tsp ground cumin + 1 tsp sweet paprika
• 1 tbsp olive oil
• 3 tomatoes (about 120 g each)
• 1 cucumber (about 300 g)
• 250 g plain yoghurt + 1 garlic clove (for the sauce)
• ½ lemon (for the sauce and salad)
• Salt, black pepper

🍴 Utensils

• Grater
• Mixing bowl
• 2 baking trays
• Spatula
• Pastry brush
• Cutting board and knife

📖 Steps

1. Preheat the oven to 210 °C fan. Grate the onion on the coarse side of the grater, then squeeze it in your hands over the sink to remove as much juice as possible: if too wet, the filling would make the bread soggy. Finely chop the parsley.
2. In a mixing bowl, combine the minced pork with the grated onion, two-thirds of the parsley, the cumin, paprika, 1 level tsp salt and some pepper. Knead by hand for 1 minute until the filling is even and slightly sticky.
3. Open each pitta by slitting a third of the way around the edge to form a pocket (if it resists, microwave it for 15 seconds). Slip in about 50 g of filling and spread it in a thin, even layer right to the edges, pressing flat with your hand.
4. Line both baking trays with baking paper and arrange the pittas on them without overlapping. Lightly brush them with olive oil on both sides: this is what makes the bread golden and crispy in the oven.
5. Bake both trays for 8 minutes, turn the pittas over with the spatula and swap the trays around, then bake for another 7 to 8 minutes, until the bread is golden and crispy and the filling is no longer pink in the centre (check by cutting into one pitta).
6. While they bake, make the sauce: mix the yoghurt with the crushed garlic clove, the juice of a quarter of a lemon, the rest of the parsley and a pinch of salt. Chill until serving.
7. Dice the tomatoes and cucumber, drizzle with the remaining lemon juice and season with salt and pepper. Serve 2 pittas per person, cut into triangles, with the salad and the yoghurt sauce for dipping.