Meat Stuffed Pitas (Arayes)

Ingredients

• 1 pound (450 g) ground beef or lamb, 85%, I used lamb
• 1 small yellow onion finely diced
• 1 medium tomato seeds removed then finely diced
• 1 chili deseeded and finely diced
• ¼ cup chopped parsley
• 2 cloves garlic minced, optional
• 1 tablespoon baharat
• ½ teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 teaspoon salt
• 3 tablespoons olive oil divided
• 2 tablespoons pomegranate molasses optional
• 4-5 pitas

Instructions

1. In a large bowl, combine ground meat with onion, tomato, chili, parsley, garlic, baharat, cinnamon, paprika, salt, pepper, and 1 tablespoon of olive oil. And pomegranate molasses if using.
2. Mix the mixture to combine (use a spatula, or your hands).
3. Cut the large pita rounds in half using kitchen shears and gently pull the two layers of the pita apart to create a pocket. Be careful not to completely separate the two layers.
4. Add 2 tablespoons of the meat mixture to each half of pita and spread it with a back of a spoon. You want a thin layer of meat.
5. Brush the pitas with olive oil if cooking on the grill or in the oven, and preheat the grill/oven/or skillet to cook.

Grill Method:

1. Preheat the grill to medium high heat (350°F/180°C), and place the stuffed pitas directly on the grill grates and cook uncovered for 2 minutes per side. Be careful not to burn the pitas, they cook very quickly. Serve immediately while still crispy.

Stovetop Method:

1. Heat olive oil in a skillet over medium-high heat, and cook the pitas on both sides until browned and crispy. Serve immediately while still crispy.

Oven Method:

1. Preheat the oven to 350°F/180°C, and place the stuffed pitas on a sheet pan. Bake in the oven for 8-10 minutes or until browned and crispy. Serve immediately while still crispy.