Empty My Fridge
Lekker Boerie Stuffed Pitas
Ingredients
- Tray boerewors · casing removed1
- Hinds Southern Grill All in One Seasoning4 tsp
- Relish1 can
- Parsley · chopped¾ cups
- Bread · halved4
- Mozzarella cheese · grated¾ cups
- Vegetable oil · for brushing3 tbsp
- Mayonnaise¾ cups
- Cranberry1
- Braai sides · of choice
Instructions
- Set up the braai for direct cooking over medium-low heat, about 160-180°C.
- In a large bowl, combine the boerewors mince, 3 teaspoons of the Hinds Southern Grill seasoning, 1/4 cup of the boerewors relish and the chopped parsley. Mix until fully combined.
- Using a tablespoon, fill the pita halves with a little cheese and the meat mixture, packing the pockets well without tearing the bread and keeping an even thickness. If the pita is too stiff, microwave it for 1 minute first.
- Brush both sides of the stuffed pitas with oil and place them on the braai, meat side down. Cook 5 minutes until golden brown. Turn them bread side down and cook 8 to 10 minutes per side, until the meat is cooked through and the bread is slightly charred.
- Make the dipping sauce: mix the mayonnaise, 1/4 cup relish and the remaining 1 teaspoon of Hinds seasoning until combined. Put it in a sauce bowl and put the rest of the relish in a ramekin.
- Arrange the pitas on a platter with the relish and sauce, and serve.
Summarized from Foodies of South Africa's video. Watch it for the details.
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