Ingredients
350g (12 oz) beef mince
150g (5 oz) pork mince
small pita breads
1 onion, sliced
1 red capsicum, sliced
¼ cup finely sliced spring onion (scallions)
vegetable oil
sea salt
Spice mix:
2 tbsp cumin seeds
2 tsp Sichaun peppercorns
1 tsp chilli powder
Garlic Yoghurt Sauce:
1 cup Greek-style yoghurt
1 garlic clove, finely grated
3 tbsp finely chopped coriander (cilantro)
Instructions
STEP 1
Toast the cumin seeds and Sichuan peppercorns in a dry frying pan over high heat, being sure to keep them moving as they warm up. When they just starting to smoke, transfer to a mortar and use a pestle to grind to a fine powder (you can leave the cumin seeds a little coarse, just make sure the peppercorns are finely ground).
STEP 2
Mix 2 teaspoons of the spice mix with the remaining ingredients for the garlic yoghurt sauce. Set aside for later.
STEP 3
Take the remaining amount of spice mix and gently toss through the beef and pork mince. Do not overwork the mince mixture. Form the mixture into 6 loose, thin patties.
STEP 4
Place a large frying pan or grill plate over high heat. Toast the pita breads on both sides until golden and warmed through. Use a tea towel to hold them while warm and slice them open (but don’t cut all the way through). Keep them warm in a tea towel until ready to serve.
STEP 5
Lightly brush a large frying pan or a grill plate with oil. When the pan or grill plate is hot, season the patties generously with salt. Cook the patties for 2-3 minutes each side or until cooked through. Transfer to a plate and cover with foil to keep warm.
STEP 6
Put the same frying pan or grill (without washing it) back on a high heat. Add a tablespoon or so of oil and then add the onions, capsicum and a pinch of salt. Cook until softened.
STEP 7
To serve, spoon generous dollops of the garlic yoghurt sauce into the pita breads. Top with the grilled patties and the onion mixture. Sprinkle over the spring onions and serve.
