Prep 15 mins
Cook 20 mins
Lebanese restaurants serve these cut in wedges as appetizers. Use a thin type of Arab or pita bread with a pouch.
- 6 pita breads
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 1 1⁄2 lbs ground veal or 1 1⁄2 lbs ground beef or 1 1⁄2 lbs ground lamb
- 1 chili pepper, finely chopped
- salt and pepper
- 1⁄2 teaspoon allspice
- 1 teaspoon cinnamon
- 2 teaspoons sumac
- 1⁄2 teaspoon lemon juice
- 1 pinch cayenne
- 1⁄3 cup chopped flat leaf parsley
- 4 tablespoons pine nuts, toasted
- 2 tablespoons melted butter or 2 tablespoons extra virgin olive oil
- Cut each pita on one side and open carefully without breaking the bread (warming it up makes this easier).
- To make the filling, in a large skillet fry the onion in oil until golden. Add the meat and fry for about 10 minutes, stirring, crushing, and turning it over, until it changes color. Add the chili pepper, season with salt and pepper, and stir in the spices and parsley. Spread a sixth of the filling into each bread, then press it closed. Brush with melted butter or oil and place on a sheet of foil under the broiler. Broil, turning over once, until both sides are lightly colored.
- Cut in half and then into wedges if serving as an appetizer. Serve hot with lemon wedges. Serves 6.
- The New Book Of Middle Eastern Food.