Name: Meatball and tabouli pitas
Prep time: 15 min
Total time: 15 min
Ingredients: Tabouli; 1/2 cup (80g) burghul (cracked wheat); 1 large ripe tomato, finely diced; 3 green onions (shallots), sliced; 1/4 cup chopped parsley; 1/4 cup chopped mint; 2 tablespoon olive oil; 2 tablespoon lemon juice; 4 pita bread, halved; lettuce leaves; meatballs or sliced meat (see tip)

Ingredients

Tabouli

1/2 cup (80g) burghul (cracked wheat)

1 large ripe tomato, finely diced

3 green onions (shallots), sliced

1/4 cup chopped parsley

1/4 cup chopped mint

2 tablespoon olive oil

2 tablespoon lemon juice

4 pita bread, halved

lettuce leaves

meatballs or sliced meat (see tip)

Method

1.To make Tabouli, cover burghul with boiling water and stand for 10 minutes. Drain and rinse with cold water. Drain again. Wrap burghul in a clean tea towel and wring out to dry.

2.Place burghul in a bowl with remaining Tabouli ingredients. Toss to combine.

3.Gently open pita to form a pocket. Fill with lettuce, tabouli and either meatballs or sliced meat.

To make meatballs, simply mix together 500g lean mince with 1 cup of breadcrumbs plus chopped mint, then season with pepper. Roll into balls and pan-fry in a little vegetable oil. Drain on paper towel.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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