Grilled pitta stuffed with sumac-spiced meat
Spiced beef is stuffed inside fresh pitta and grilled to make arayes - toasted sandwiches that are found all over the Middle East and Levant.
- Cooking:
- Serves: 4 persons
Ingredients
- 450g ofbeef mince
- 1tbsp oftomato purée, (heaped)
- 1tbsp oftoasted pine nuts, (heaped)
- 1tsp sumac, (heaped)
- 1tspsmoked paprika, (heaped)
- ¾tspallspice powder
- ¾tspfine sea salt
- 4pitta breads
- 3tbsp offresh parsley, finely chopped
- olive oil, for brushing
- pomegranate molasses, to serve
Instructions
Step 1
Mix together the minced meat, tomato paste, pine nuts, spices, salt and parsleyStep 2
Cut the pitta breads down one side and spread the filling in each in a thin and even layer. Brush the outsides with olive oilStep 3
Heat a griddle pan to medium–high. Grill the pitas, pressing down with a spatula and flipping occasionally. A quarter turn in the pan will give you crisscross markings. They will probably take about 8–10 minutes in total, depending on your bread and how rare you like your meat. The pita should be well toasted and the meat cooked to a juicy pink or well doneStep 4
Serve hot, drizzled with pomegranate molasses