Pita with spicy meatballs, arugula, harissa mayonnaise and potato wedges
6 servings
30 minutes
Pita with spicy meatballs, arugula, harissa mayonnaise, and potato wedges is a gastronomic masterpiece that combines Mediterranean flavors with spicy Eastern notes. Ginger, lemongrass, and harissa give the meat delightful spiciness and depth of flavor, while fresh arugula adds lightness and a slightly bitter touch. Harissa mayonnaise perfectly complements the dish, creating a harmonious balance between creaminess and spiciness. Fried sweet potato as a side adds a sweet note and crunchy texture. This dish is perfect for friendly gatherings, cozy evenings, and picnics—each bite carries the warmth and passion of Italian cuisine adapted with Eastern spices.
1
Preheat the oven to 200 degrees.
2
Cut the sweet potato into wedges and boil in boiling water for 4 minutes. Drain and transfer to a bowl. Add 2 tablespoons of olive oil, salt, and pepper. Mix well and spread on a baking sheet. Roast for 20 minutes until golden.
- Sweet potato: 700 g
- Olive oil: 3 tablespoons
3
In a large skillet, sauté finely chopped onion in 1 tablespoon of olive oil for 3-4 minutes. Add grated ginger, finely chopped lemongrass, minced garlic, and 2 tablespoons of harissa. Sauté for 2-3 minutes, season with salt and pepper, and transfer to a bowl. Cool down.
- Onion: 1 head
- Olive oil: 3 tablespoons
- Ginger root: 1 piece
- Lemongrass: 1 stem
- Garlic: 1 clove
- Harissa: 3 teaspoons
4
In a bowl, add sausage mince, a handful of finely chopped coriander, breadcrumbs, and an egg yolk. Season with salt and pepper, mix well, and shape into 16 small balls. Chill for 10 minutes. Drizzle with olive oil and grill or barbecue, or bake in the oven for 15 minutes until golden. Transfer to a plate and keep warm.
- Pork sausages: 400 g
- Fresh cilantro (coriander): 1 bunch
- Crushed breadcrumbs: 50 g
- Egg yolk: 1 piece
- Olive oil: 3 tablespoons
5
Mix mayonnaise with the remaining harissa and a little lemon juice.
- Mayonnaise: 175 g
- Harissa: 3 teaspoons
- Lemon juice: to taste
6
Make a pocket cut in the pita and fill each hand with arugula, a few meatballs, and drizzle with mayonnaise. Serve with potato wedges.
- Pita bread: 4 pieces
- Rocket (arugula): 100 g
- Pork sausages: 400 g
- Mayonnaise: 175 g
- Sweet potato: 700 g
