Grilled pitta stuffed with sumac-spiced meat

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



  1. Step 1

    Mix together the minced meat, tomato paste, pine nuts, spices, salt and parsley
  2. Step 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 oil
  3. Step 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 done
  4. Step 4

    Serve hot, drizzled with pomegranate molasses