Moroccan cutlet served with light juicy salad of romano leaves, cucumbers, tomatoes, red onions and fresh herbs (mint or cilantro) in a dressing of olive oil, lemon juice and a little burning harissa. Cutlets themselves gain a warming oriental taste thanks to a spoonful of harissa, mixed with red onion in ground beef. Fry grill them, and before serving, sprinkle crumbled with salad feta. Top up each serving with slices of crispy pita and enjoy. Nutrition value of one serving: (4 total) Calories 405, total fats 19 g., saturated fats 6 g., proteins 29 g., carbohydrates 28 g., fiber 4 g., cholesterol 67 mg., sodium 940 mg., sugar 0 g. 
Time: 30min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr lean ground beef
- 2 pits with a diameter of 15 cm., Divided into 2 halves and sliced into 4 parts each
- 1 red onion (half grate, half thin chop)
- 3 tbsp. l extra-virgin olive oil + extra for grill
- 2 tbsp. l Harissa (chili paste)
- Juice of half a lemon
- 2 tomatoes bull heart or other non-hybrid tomato varieties (approximately 0.5 kg.), cut into slices 2.5 cm thick.
- 2 Iranian cucumbers, sliced in circles 1 cm thick.
- 1/3 Art. chopped fresh cilantro or mint (or a mixture thereof)
- 1 small Romano lettuce core torn to pieces
- 1/3 Art. crumbled feta (approximately 60 gr.)
Recipes with similar ingredients: ground beef, salad tomatoes, cucumbers, lettuce, romaine lettuce, feta cheese, harissa sauce, pita, mint
Recipe preparation:
- Preheat the oven to 175 ° C. Put the pieces of pitta on a baking sheet and bake until crisp golden, about 10 minutes.
- Meanwhile, heat the grill to moderate heat. Mix in a large bowl ground beef, grated red onion, 1 tbsp. l olive oil and harissa and 1/4 tsp. salt and black pepper. Stir with your hands, evenly distributing all the ingredients. Form 4 cutlets 2.5 cm thick.
- In another large bowl, mix the lemon juice with the remaining 1 tbsp. l Harisses. Gradually stir in the remaining 2 tbsp. l olive oils. Add tomatoes, cucumbers, herbs and chopped red onions; mix.
- Lubricate the grill with vegetable oil. Fry cutlets about 4 minutes on each side for light roasting. Add lettuce and pita slices in a salad bowl, mix. Lay on plates, put cutlet on each serving of salad and sprinkle feta.
