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York for Europe

Celebrating the European city of York

Readers submit European recipes ~ A Pita Filling from Bruxelles

ingredients for belgian pit
From our Euro-Gastro-Correspondent ~ aka ~ The Frying Dutchman


  • 100 ml White Wine Vinegar
  • 450 gr Pork Chops (boneless weight) or Beef Strips
  • A few Pita breads
  • Colmans Big Doner Kebab Spices
  • Onion-Garlic sauce (200gr in many supermarkets)
  • 1/2 White Cabbage
  • Salt
  • Cumin (ground)


Cut the meat into nice small pieces of ± 2-3 cm long, with a thickness of ± 3 mm. Remove bone if present, as well as most of the fat (leave a little bit of it, for taste).

To marinade: add the meat to the Colmans Big Doner Kebab Spices. Stir well and let it marinate (1h or longer).

Grate (or slice very thinly) the white cabbage and put it in warm salted water for 30 minutes. Drain in a colander and put in a bowl, add the vinegar.

Stir well and set aside.

Now put the marinated meat in the oven (30-40 minutes) so that it can cook and get a slightly harder "crust”. Stir once in a while.

Put the pita rolls in the microwave, 1m 30s per 4. Make sure they become more convex. If they ‘inflate' faster, stop microwave. They will now be nice and soft and easy to fill. Cut off an edge to have an opening (be careful when separating the two sides so that the pita does not tear).

Taste a piece of meat. Add some cumin if necessary.

Fill the roll layered, with the cabbage, meat and sauce. Repeat until filled.

Enjoy!    Recipe kindly supplied by Henri Levison

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