Meatball and tabouli pitas

  • 15 mins preparation
  • Makes 8 Item
  • Print


  • 1/2 cup (80g) burghul (cracked wheat)
  • 1 large ripe tomato, finely diced
  • 3 green onions (shallots), sliced
  • 1/4 cup chopped parsley
  • 1/4 cup chopped mint
  • 2 tablespoon olive oil
  • 2 tablespoon lemon juice
Meatball and tabouli pitas
  • 4 pita bread, halved
  • lettuce leaves
  • meatballs or sliced meat (see tip)


Meatball and tabouli pitas
  • 1
    To make Tabouli, cover burghul with boiling water and stand for 10 minutes. Drain and rinse with cold water. Drain again. Wrap burghul in a clean tea towel and wring out to dry.
  • 2
    Place burghul in a bowl with remaining Tabouli ingredients. Toss to combine.
  • 3
    Gently open pita to form a pocket. Fill with lettuce, tabouli and either meatballs or sliced meat.


To make meatballs, simply mix together 500g lean mince with 1 cup of breadcrumbs plus chopped mint, then season with pepper. Roll into balls and pan-fry in a little vegetable oil. Drain on paper towel.

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