YouTube Episode One - Humble Beginnings

Middle Eastern Beef Pita

Layers of Flavour: Succulent grass-fed beef mince mixed with aromatic spices and coriander, creating a layer of flavours in every bite.
Quick and Easy: No need to spend hours in the kitchen. This recipe is as fast as it is delicious!
Healthy Pizza Vibes: Think of it as your favorite pizza, but healthier and more exotic. Perfect for the whole family!
Mince, Reinvented: Who said mince has to be boring? Not us!

Pita Base

4 Pita

2 cups Greek yoghurt (Or smashed roast sweet potato)

½ tsp garlic powder

Olive oil

Beef

500g beef mince (grass fed if possible)

3 x spring onions, sliced

Spice mix (see below)

Spice Blend

1 tsp smoked Paprika

1 tsp cumin, ground

½ tsp freshly ground black pepper

2 tsp coriander, ground

½ tsp cinnamon

Pinch of cardamom

Pinch of clove

Herb Oil

½ lemon, juice and zest

1 cup mixed herbs (whatever is growing in the garden or hiding in the fridge)

1 - 2 garlic cloves, depending on taste

⅔ cup extra virgin olive oil

Pre-heat oven to 200°C

Mix yoghurt (or sweet potato if using) with garlic powder.
Lay out pita on a lined oven tray, dollop yoghurt (or sweet potato) across bases, drizzle with a little olive oil and bake for 7 - 10 minutes or until yoghurt is starting to look golden.
Meanwhile, prepare spice blend by toasting spices in a pan over medium heat until fragrant. Remove from the pan and set aside.
Using the same pan, drizzle in a little oil, brown beef mince and stir through spice mix and spring onions. Cook until done (10 - 12 minutes).
Scoop your mince evenly onto the four yoghurt covered pita bases, and return to the oven for 5-7 minutes or until the edges of the pita are starting to look a bit crispy.
Meanwhile, prepare the herb oil by combining all ingredients in a blender (or Nutribullet) and wiz until almost smooth. Adjust to taste with lemon and garlic.
Drizzle a spoon or two of herb oil across each pita and serve with a fresh green salad.

COOKS NOTES
- Herb oil will store in the fridge for up to a week and has many uses. This quantity will make about 1 cup of herb oil. Drizzle across eggs and sourdough for a delicious breakfast, mix with yoghurt and spoon over potatoes for a creamy dressing, or stir through your next pasta sauce.