Veal-stuffed pitas

Veal-stuffed pitas

Total: 25 Min. | Active: 25 Min.
Nutritional value / people: 425 kcal
, Fat: 10 g
, Carbohydrate: 39 g
, Protein: 41 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Meat & pepper filling

oil, for frying
1 onion, finely chopped
600 g veal strips
½ tsp salt
a little pepper
1 yellow pepper, cut into strips approx. 1 cm wide
1 red pepper, cut into strips approx. 1 cm wide
½ tsp salt

Pita breads

4 pita breads
8 tbsp crème fraîche with herbs
4 tbsp flat-leaf parsley, roughly chopped
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How it's done

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Meat & pepper filling

Heat the oil in a non-stick frying pan, briefly sweat the onion. Stir fry the meat in batches for approx. 2 mins. per batch, season, remove from the pan, set aside.

Add a little oil if necessary. Stir fry the peppers in the same pan for approx. 5 mins., season with salt. Return the meat to the pan and heat gently.

Pita breads

Fry the pita breads in a non-stick frying pan (without adding any oil) for approx. 1 min. on each side, cut open. Stuff with the filling, add 2 tbsp of crème fraîche to each pita. Sprinkle with parsley.


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