Pita Bread Stuffed with Beef Steak and Hummus
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,063 cal. | (51 %) | ||
| Protein | 76 g | (78 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.7 g | (49 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 9.1 mg | (76 %) | ||
| Vitamin K | 522.3 μg | (871 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 29.1 mg | (243 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 275 μg | (92 %) | ||
| Pantothenic acid | 4.2 mg | (70 %) | ||
| Biotin | 32 μg | (71 %) | ||
| Vitamin B₁₂ | 4.2 μg | (140 %) | ||
| Vitamin C | 66 mg | (69 %) | ||
| Potassium | 2,368 mg | (59 %) | ||
| Calcium | 605 mg | (61 %) | ||
| Magnesium | 197 mg | (66 %) | ||
| Iron | 9.7 mg | (65 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 14.4 mg | (180 %) | ||
| Saturated fatty acids | 18.9 g | |||
| Uric acid | 463 mg | |||
| Cholesterol | 147 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the hummus
- 350 grams dried chickpeas
- 3 garlic cloves
- salt
- 150 grams Tahini (from a jar)
- 1 organic lemon (juice)
- ¼ tsp Cumin
- 2 Tbsps olive oil
- For the pita
- 8 Lettuce
- 2 ripe Tomatoes
- 4 Steak fillet (each 160 grams)
- freshly ground peppers
- 20 grams clarified butter
- 150 grams Roquefort cheese
- 2 Tbsps Whipped cream (at least 30% fat content)
- 4 Pita bread
Preparation steps
For the hummus: Soak chickpeas overnight, then drain, cover with water and simmer for about 40 minutes until soft in a pot. Then pour into a colander and rinse under cold water. Puree with a hand blender. Peel, chop and finely grind the garlic with salt. Add to the chickpeas and mix with tahini, lemon juice, cumin and olive oil, season with salt and place covered for 30 minutes in refrigerator.
For the pita: Rinse lettuce leaves and spin dry. Rinse tomatoes, remove stem and cut into thin slices.
Rinse meat, pat dry, season with salt and pepper and sear in a hot pan with melted butter on both sides. Reduce heat and fry steaks to desired cooking point. Remove and let rest.
Remove rind from Roquefort cheese, dice and puree with the cream. Cut pita bread in half lengthwise. Cut steaks into thin slices and fill bread with meat slices, Roquefort sauce, tomatoes and salad leaves. Arrange on plates and serve with the hummus.
