Spiced Beef Pitas from Ricardo
Pitas farcis

Preparation time 25 minutes

Total time: 35 minutes

Ingredients

Spiced Yogurt

  1. 1 cup (250 ml) plain yogurt
  2. ¼ tsp salt
  3. ⅛ tsp ground coriander
  4. ⅛ tsp ground cumin
  5. ⅛ tsp ground black pepper
  6. ⅛ tsp ground sumac (see note) or lemon zest

Stuffed Pitas

  1. 3 pitas, about 8 inches (20 cm) in diameter
  2. ¾ lb (340 g) lean ground beef
  3. 1 small onion, finely chopped
  4. ⅓ cup (15 g) fresh parsley, chopped
  5. 2 tsp bread crumbs
  6. 2 tsp ground coriander
  7. 1 tsp ground cumin
  8. ½ tsp ground sumac or lemon zest
  9. 2 tbsp (30 ml) olive oil
  10. Salt and pepper

Directions

Spiced Yogurt

  1. In a bowl, combine all the ingredients. Refrigerate until ready to serve.

Stuffed Pitas

  1. With the rack in the lowest position, preheat the oven to 425°F (210°C).

  2. On a workspace, cut the pitas in half to form two pockets.

  3. In a large bowl, combine all ingredients except the oil. Season with salt and pepper. Divide the meat mixture between the pita halves (about ¼ cup per half-pita), pressing lightly to seal. 

  4. Using a brush, coat both sides of the pita with the oil. Place the stuffed pockets on a baking sheet, spacing well (see note). 

  5. Bake for about 10 minutes, turning halfway through, or until the pitas are golden brown and the meat is cooked through.

  6. Cut into wedges and serve with spiced yogurt and a green or tomato salad.

NOTES

Sumac is a tart spice, rather like lemon, that’s often used in Middle Eastern cuisine. It is sold ground or as whole dried berries at select grocery stores or Middle Eastern shops.

Do not line the baking sheet with parchment paper, as it may make the pitas damp while they bake.

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