York European

ingredients for belgian pit

A Pita Filling from Bruxelles.


From our Euro-Gastro-Correspondent

Ingredients

100 ml White Wine Vinegar

450 gr Pork Chops (boneless weight) or Beef Strips

A few Pita breads

Colmans Big Doner Kebab Spices

Onion-Garlic sauce (200gr in many supermarkets)

1/2 White Cabbage

Salt

Cumin (ground)


Preparation:


Cut the meat into nice small pieces of ± 2-3 cm long, with a thickness of ± 3 mm. Remove bone if present, as well as most of the fat (leave a little bit of it, for taste).

To marinade: add the meat to the Colmans Big Doner Kebab Spices. Stir well and let it marinate (1h or longer).

Grate (or slice very thinly) the white cabbage and put it in warm salted water for 30 minutes. Drain in a colander and put in a bowl, add the vinegar.

Stir well and set aside.

Now put the marinated meat in the oven (30-40 minutes) so that it can cook and get a slightly harder "crust”. Stir once in a while.

Put the pita rolls in the microwave, 1m 30s per 4. Make sure they become more convex. If they ‘inflate' faster, stop microwave. They will now be nice and soft and easy to fill. Cut off an edge to have an opening (be careful when separating the two sides so that the pita does not tear).

Taste a piece of meat. Add some cumin if necessary.

Fill the roll layered, with the cabbage, meat and sauce. Repeat until filled.

Enjoy!    Recipe kindly supplied by Henri Levison

 

 

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