Veal-stuffed pitas
Ingredients
for 4 person
| 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 |
| 4 | pita breads |
| 8 tbsp | crème fraîche with herbs |
| 4 tbsp | flat-leaf parsley, roughly chopped |
How it's done
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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