Friday, 20 July 2012

Mini turkey pitas

There's something about mini foods I love. Mini burgers, mini cheesecakes, mini cupcakes - cute, right? Plus you feel you can get away with stuffing your face because they are tiny. See, what's not to like?
The idea for these mini pitas popped into my head when I was making my moroccan meatballs and had a few meatballs left. Flattened a bit, they became mini burgers! And since they were a bit exotic, I decided to pair them up with pita breads and houmous. Brilliant. They are super tasty, healthy and ridiculously easy to make. They'll make perfect party food - you could just serve all the ingredients in little trays or bowls and let everyone assemble their own pitas. And call it a Pit(a) Stop. My gosh, aren't I funny today.

Anyway, get the oven hot and embrace all things mini!

To make enough pitas for two (quite hungry) people you'll need:

6-8 mini pita breads
6-8 turkey meatballs, flattened into mini burgers (see recipe here: moroccan meatballs)
a few tablespoons of houmous
a few tablespoons of sour cream or creme fraiche
a handful of green salad leaves (I used my beloved lamb's lettuce)
1 pepper
2 small tomatoes
a small piece of cucumber

half of butternut squash

olive oil
salt, pepper and paprika

Start off by getting the oven hot (about 180-200 C). Peel and chop butternut squash into smallish pieces, then arrange on a baking tray lined with baking parchment. Pop the whole pepper on the tray as well and brush both veggies with olive oil. Season with salt, pepper and paprika (or chilli powder if you like a bit of heat). Roast for about 30 minutes until butternut squash is soft.

While the veggies are roasting, chop tomatoes and cucumber into small pieces and cut the pita breads in half (not all the way through - you want to create mini pockets). 

Heat a bit of olive oil in a large pan and fry your mini turkey burgers on medium heat until nicely browned and cooked through. 

Take the veggies out of the oven, set butternut squash aside and pop the pepper into a plastic bag. Seal the bag and wait for a few minutes. This is a little trick that will help you peel the skin off the pepper. Once the skin is off, get rid of the seeds and slice the pepper into long strips.

Warm pita breads in the oven for a few minutes, then start assembling them. Spread a little bit of houmous inside, add the burger, then pepper, tomato and cucumber. Add salad, season with salt and pepper and plop a blob of creme fraiche or sour cream on top. 

Serve with butternut squash and more salad. Enjoy!

1 comment:

  1. Love these! Anything mini is a winner in my books, and even more so if it involves houmous... yum :)


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