Mint And Tomato Pita Bake Recipe

Name: Mint and Tomato Pita Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Fusion
Ingredients: 100 g Mint Leaves; 1 Bunch Nectr Mint Leaves (Chemical Free); 2 ltr Figaro Extra Light Olive Oil; 100 g Sambar Onion Peeled; 100 g Garlic - Single Clove; 50 g On1Y Black Peppercorns With Grinder; 30 Pieces Dr.Hen Table White Egg 30 Pcs; 400 g Pastazara Finely Chopped Tomatoes; 990 g Kellogg'S Oats; 40 g On1Y Ginger Powder; 100 g Jk Jeera Powder / Cumin Powder; 45 g On1Y Cinnamon Powder; 750 ml Catch Clear Lemon N Lime Flavoured Water; 100 g The Baker'S Dozen Zero Maida Pita Bread, Whole Wheat; 1 kg Simply Staples Mineral Rich Sea Salt

Fusion cuisine

About this recipe

A hearty and flavorful dinner featuring tender lamb and beef meatballs simmered in a spiced tomato sauce, served with warm pita bread and fresh mint for a refreshing finish.

Ingredients

100 g Mint Leaves
1 Bunch Nectr Mint Leaves (Chemical Free)
2 ltr Figaro Extra Light Olive Oil
100 g Sambar Onion Peeled
100 g Garlic - Single Clove
50 g On1Y Black Peppercorns With Grinder
30 Pieces Dr.Hen Table White Egg 30 Pcs
400 g Pastazara Finely Chopped Tomatoes
990 g Kellogg'S Oats
40 g On1Y Ginger Powder
100 g Jk Jeera Powder / Cumin Powder
45 g On1Y Cinnamon Powder
750 ml Catch Clear Lemon N Lime Flavoured Water
100 g The Baker'S Dozen Zero Maida Pita Bread, Whole Wheat
1 kg Simply Staples Mineral Rich Sea Salt

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 2 tablespoons finely chopped onion and 1 teaspoon minced fresh garlic; cook for 1 minute, stirring constantly, until fragrant. Remove from heat and let cool slightly.
2. In a large bowl, combine the cooled onion mixture, 1/2 cup oats, and 1/4 cup chopped fresh mint. Add 1 teaspoon sea salt, 1/2 teaspoon black pepper, and 1 egg. Mix gently until just combined. Shape the mixture into 30 (1-inch) meatballs.
3. Return the skillet to medium-high heat and add the meatballs. Cook for about 4 minutes, turning occasionally, until browned on all sides. Remove the meatballs from the pan and set aside.
4. Add 1/2 cup finely chopped onion to the same skillet and sauté for 2 minutes. Stir in 1 teaspoon ground ginger, 1 teaspoon ground cumin, and 1 teaspoon ground cinnamon. Cook for 1 minute until fragrant.
5. Add 1 finely chopped tomato to the skillet and cook for 5 minutes, stirring occasionally, until the tomato begins to break down. Stir in 1/4 cup water, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper.
6. Return the meatballs to the skillet and reduce the heat to low. Cover and simmer for 20 minutes, stirring occasionally, until the meatballs are cooked through and the sauce has thickened.
7. Serve the meatballs and sauce with warm pita bread. Garnish with fresh mint leaves for added flavor.