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Israeli inspired stuffed pitta

Israeli inspired stuffed pitta


This is inspired by a popular Israeli street food snack called sabih

  • Feeds 4 Feeds 4
  • Ready in 25 minutes

Each serving contains

  • Energy
    1904kj 455kcal
  • Fat
    Med 23%
  • Saturates
    Low 14%
  • Sugar
    Low 11%
  • Salt
    Low 18%

% of adult’s reference intake | Carbohydrates per serving : 49g


  • 1 large aubergine, sliced into 1cm rounds
  • 1 tbsp Co-op olive oil, plus 2 tsp
  • 400g can Co-op chick peas, drained and rinsed
  • 1 tsp each ground cinnamon, cumin and coriander
  • Pinch chilli flakes (optional)
  • 4 Co-op wholemeal pitta breads
  • 200g tub Co-op reduced fat houmous
  • 2 Co-op British free range eggs, hard-boiled, peeled and quartered
  • For the salsa:
  • 3 vine tomatoes, chopped
  • ½ small red onion, finely sliced
  • ½ x 25g pack each flat leaf parsley and mint (or ½ tsp dried), finely chopped
  • For the dressing:
  • 200g Co-op 0% fat Greek style natural yogurt
  • 1 garlic clove, crushed
  • Zest and juice of 1 lemon
  • 1 tsp dried mint


  1. Brush the aubergine slices on both sides using the 1 tbsp olive oil
  2. Season, then cook in batches on a hot griddle pan until tender and charred on both sides — this will take 4-5 mins per batch
  3. Meanwhile, toss the chick peas with the ground cinnamon, cumin and coriander, plus the chilli flakes, if using, and the remaining oil, then season
  4. Cook in a frying pan over a high heat for 5 mins, or until beginning to crisp
  5. To make the salsa, mix the tomato, onion and half the herbs, then season and set aside
  6. Whisk the dressing ingredients, reserving a little zest to garnish, then thin with water until loose enough to drizzle
  7. Season, then garnish with the reserved zest
  8. When ready to serve, toast the pittas, then fill each with a dollop of houmous, some griddled aubergine, egg, spiced chick peas and salsa
  9. Finish with a drizzle of the dressing, and scatter over the remaining parsley and mint