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crisp toasted pita wedges with a thin cooked ground beef and parsley filling visible along their cut edges, beside a small bowl of plain yogurt sauce
Melissa Hart

Arayes

The meat goes into the pita raw in a very thin layer, then cooks against the bread as the outside toasts. Keep that layer under a quarter inch and use moderate heat; a scorched pita with a cool beef center isn't dinner, and cranking the burner higher won't solve it.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb 90% lean ground beef
  • 1 small onion finely grated and squeezed dry
  • 1/4 cup finely chopped parsley
  • 1 garlic clove grated
  • 1 tsp ground cumin
  • 1/2 tsp ground allspice
  • 3/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 4 large pita breads about 7-inch
  • 2 tbsp olive oil
  • 1/2 cup plain Greek yogurt
  • 1 tbsp lemon juice

Method
 

  1. Mix the beef, onion, parsley, garlic, cumin, allspice, salt and pepper. Split each pita into two semicircles and open the pockets carefully.
  2. Divide the beef among the eight pockets, pressing it into an even layer no thicker than 1/4 inch. Brush both outer faces with olive oil.
  3. Heat two large skillets over medium heat. Cook four pockets at a time across the skillets for 3 to 4 minutes per side, adjusting the heat if the bread darkens quickly; repeat with the remaining pockets.
  4. Stand each pocket on its open meat edge for 1 minute, then check that the center of the beef reaches 160°F; return any underdone pockets to low heat for another minute or two.
  5. Mix the yogurt and lemon juice. Cut the crisp pockets into wedges and serve with the sauce.