Crispy Mince-Stuffed Pittas

Mon, 2 November 2026

Ingredients – Serves 4–6 
 
For the Stuffed Pittas: 
 
500g lean beef mince 
 
1 tbsp freshly minced garlic 
 
1 small onion, grated 
 
1 tsp ground cumin 
 
1 tsp sweet paprika 
 
½ tsp ground coriander 
 
½ tsp sea salt 
 
¼ tsp black pepper 
 
2 tbsp fresh coriander or parsley, chopped 
 
4–5 wholemeal pitta breads 
 
Olive oil for cooking 
 
For the Creamy Tahini Yoghurt Dip: 
 
¾ cup Greek yoghurt 
 
2 tbsp tahini 
 
1 tbsp lemon juice 
 
½ tsp minced garlic 
 
½ tsp paprika 
 
For the Quick-Pickled Red Onions: 
 
1 red onion, finely sliced 
 
60ml white vinegar 
 
½ tsp sugar 
 
¼ tsp salt 
 
Method 
 
Prepare the mince: In a bowl, combine the mince, grated onion, garlic, cumin, paprika, coriander, salt, pepper and fresh herbs. Mix until well combined. 
 
Stuff the pittas: Cut each pitta in half to create pockets. Fill each pocket with a thin, even layer of the seasoned mince mixture, pressing gently to spread the filling. 
 
Cook: Heat a little olive oil in a frying pan over a medium heat. Add the stuffed pittas and cook, turning until golden and crispy on both sides and the mince is completely cooked through (75°C in the centre). 
 
Make the dip: Mix the Greek yoghurt, tahini, lemon juice, garlic and paprika together until smooth and creamy. 
 
Quick pickle the onions: Finely slice the red onion and combine with the vinegar, sugar and salt. Leave to pickle while preparing the rest of the meal, ensuring the onions are covered by the pickling liquid. 
 
Serve: Arrange the crispy pittas on a platter with a generous dollop of creamy tahini yoghurt and the pink pickled onions. Garnish with fresh parsley and lemon wedges.