Recipe by evelyn/athens
Spicy, meat-filled pita breads. OAMC instructions available.
Top Review by Lorac
Excellent! I made the recipe as directed but using ground lamb. I was amazed that DH, who usually is not fond of meat seasoned with cinnamon, adored this! The sliced tomato was the perfect offset to the allspice-cinnamon flavors and the butter-egg wash kept the top of the pitas soft, while the bottoms browned. You will need to melt and cool the butter before adding the egg because softened butter doesnt't work. I could only find 6 inch diameter pitas and don't think there is enough mixture for 12 inch pitas. Thanks Evelyn, this was delightfully different than simillar versions I have tried!
- 2 tablespoons softened butter
- 4 arabic pita breads (approx 12 diameter)
- 8 slices tomatoes, thin
- 1 egg
- 6 ounces lean ground beef
- 1 1⁄4 cups onions, chopped
- 1 teaspoon cumin
- 1⁄4 teaspoon allspice
- 1⁄4 teaspoon cinnamon
- 2 tablespoons olive oil
- 1⁄3 teaspoon cayenne pepper
- salt and pepper
- 2 tablespoons parsley, minced
Directions See How It's Made
- Saute the beef, onions and spices in the olive oil until browned and cooked through, about 15 minutes.
- Season to taste.
- Stir in parsley.
- Mix the butter together with the egg to make a spread.
- Spread the 4 pites with this mixture.
- Distribute the meat mixture evenly amongst the 4 pites and press down well with palm of hand so that it adheres to the pites.
- Don’t make the layer too thick.
- Preheat oven to 420°F.
- Bake pites for 5-8 minutes.
- Remove, top with 2 slices of tomato each and roll each pita up (use a sheet of aluminum foil to wrap around outside).
- Note. To freeze whole: Cool. Freeze whole between layers of waxed paper or foil. Omit tomatoes. To reheat: place in a single layer and heat at 400 degrees for 8-10 minutes. top with tomatoes and serve. OR Freeze meat mixture in a freezer bag. Thaw in fridge. Proceed with recipe.