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Stuffed Pitta Pockets

This recipe from Annabel Karmel suggests a tuna mayo filling, but you can go with whatever you prefer; like houmous and falafel. Go nuts.

Serves 8 Total Time 45 mins


  • 2 eggs
  • 200 g tuna, canned in oil
  • 100 g sweetcorn
  • 2 tbsp mayonnaise
  • 1 tsp white wine vinegar
  • 4 spring onions, chopped
  • Few drops of tabasco sauce
  • Salad cress (optional)
  • 2 pitta breads
  • Salt and freshly ground black pepper, to season


  1. Put the eggs in a saucepan of cold water and bring to the boil. Reduce the heat and simmer for 7–8 minutes (the yolk should be solid).
  2. Drain and cool under cold water and peel the eggs when cold.
  3. Meanwhile, strain the oil from the tuna and mix together with the sweetcorn, mayonnaise, white wine vinegar, spring onion, tabasco sauce, salt and pepper.
  4. Roughly chop the hard-boiled eggs and add to the tuna mix with the salad cress (if using), stirring well.
  5. Cut the pitta breads in half to get 4 pitta pockets, and divide the mixture between them.

Want more from Annabel Karmel? View the whole range on our site.

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