Golden, crispy stuffed pita pockets with fragrant spiced meat, grilled to perfection and packed with Middle Eastern flavors.
# Components:
→ Meat Filling
01 - 1 lb ground lamb or beef
02 - 1 small onion, finely grated or minced
03 - 2 garlic cloves, minced
04 - 1/4 cup fresh parsley, finely chopped
05 - 1 tsp ground cumin
06 - 1/2 tsp ground cinnamon
07 - 1/4 tsp ground allspice
08 - 3/4 tsp salt
09 - 1/2 tsp black pepper
10 - Pinch of chili flakes
→ For Assembling
11 - 4 small thin pita breads
12 - 2 tbsp olive oil or softened butter
13 - 1 small garlic clove, crushed
14 - 1 tsp sumac
# Directions:
01 - In a large bowl, combine ground meat, onion, garlic, parsley, cumin, cinnamon, allspice, salt, pepper, and chili flakes. Mix thoroughly with your hands until well incorporated. Cook a teaspoon of the mixture in a pan, taste, and adjust seasonings as needed.
02 - Cut each pita in half to make two semi-circles. Gently open each half to form a pocket. Stuff approximately 2 tablespoons of meat mixture into each pocket, spreading the meat in a thin, even layer. Press lightly to seal edges.
03 - In a small bowl, mix olive oil or butter with optional crushed garlic or sumac. Lightly brush both sides of each stuffed pita with the mixture.
04 - For grilling: Preheat grill to medium-high and cook 3-4 minutes per side until golden and crispy. For pan-frying: Heat a large skillet over medium heat and cook 4-5 minutes per side, pressing gently with a spatula, until crisp and cooked through. For baking: Preheat oven to 400°F, place on baking sheet, and bake 10-12 minutes, flipping halfway, until crisp and golden.
05 - Slice each arayes half in two for appetizers, or serve whole. Enjoy immediately while crispy with accompaniments of choice.
