Assorted meats in pita bags in the oven

4 servings
1 hour 10 min

Cooking products. Lamb, pork, beef tenderloin (it is better to take young meat to make the dish juicy and tender) carefully washed. Onions, carrots, aubergine are peeled, washed.

First, cut the meat into small pieces.

Fry the meat in a hot pan in olive oil until tender. We do not cover the lid, stir periodically, make sure that the meat does not burn. It is important in no case to dry out the meat, otherwise the dish will turn out to be dry.

Cut the carrots into small cubes.

Then cut the peeled aubergine and onions into small cubes.

Add carrots and onions to the meat in the pan, languish a little.

Add aubergine to the meat. Languish on a small fire until tender. Then the dish is pepper, salt, add seasonings to taste. We mix all this and extinguish it a little more.

One of the pitches is cut into ribbons of approximately the same width in terms of the number of servings (as many as the servings are supposed to be) in order to tie the rest of the pitches with them.

We put the filling in the center of the deployed pita bread.

We wrap pita bread in a bag and tie it with a pita ribbon at the top so that the filling is held inside. In principle, the dish is ready already. But if you put it in the oven, warmed to 160 degrees, for 10-15 minutes, the pita bread will gently crisp. Some hostesses advise keeping this dish in the oven until 30 minutes, but it seemed to us that in this case the pita bread dries up and turns out to be too rough, dry.

So the original dish Meat in pita is ready! You can serve it a salad of fresh vegetables, herbs. Call for family, guests and try this delicious dish!