Sheet Pan Charred Meat Pita zaynab Issa

Hozzávalók

For the Pitas:

Ground Meat: 1 pound ground beef (80% lean preferred) or ground lamb.

Pita: 4 to 6 (6-inch) pitas with pockets.

Aromatics: 1 small yellow onion (roughly chopped), 4 garlic cloves, and 1/4 cup chopped fresh parsley.

Spices: 1 1/2 tsp ground coriander, 1 1/2 tsp ground cumin, 1 tsp Aleppo chile flakes, 2 tsp Kosher salt, and 1/2 tsp ground allspice (optional).

Oil: Neutral oil for greasing the pan.

For Serving:

Sauces: Hummus, labneh, or toum (garlic sauce).

Fresh Additions: Halved cherry tomatoes, sliced red onions, radish wedges, or sliced cucumbers.

Finishing Touches: Lemon wedges and a drizzle of pomegranate molasses

Útmutatók

Prep the Pitas: Slice around the edges of each pita with a small knife and pull them apart to create two thin discs. You should have 8 to 12 pita halves total. Lightly grease a large baking sheet with oil.

Make the Kofta Mixture: In a food processor, pulse the onion, parsley, garlic, and all spices until finely chopped. Transfer this to a bowl, add the ground meat and salt, and mix thoroughly by hand until evenly combined.

Assemble: Use a 1/4-cup measure to scoop the meat mixture onto the inner side of each pita half. Spread it into a thin, even layer that reaches all the way to the edges.

Broil: Adjust your oven rack to the upper third and set to high broil. Place the pitas meat-side up on the sheet pan (slight overlapping is okay). Broil for 5 to 10 minutes, rotating the pan halfway through, until the meat is cooked through and charred in spots.

Serve: Top each pita with your choice of creamy sauce, fresh vegetables, extra parsley, and a squeeze of lemon. Finish with a drizzle of pomegranate molasses.

Jegyzetek

Variations of spiced ground meat cooked in or atop pitas and other flatbreads are common across the Middle East and beyond. In arayes, the pita is usually stuffed with the meat mixture, crisping as it cooks. This weeknight-friendly version draws inspiration from the thinner, more herb-forward Palestinian style of arayes, a dish that’s also traditional in Syria, Lebanon and Jordan. Here, the seasoned meat is spread thinly over split pitas, similar to Turkish lahmacun, then quickly broiled until sizzling and deliciously charred. The spices and aromatics used in this recipe are inspired by those traditional dishes, but feel free to adjust them to suit your taste and pantry; garam masala, baharat spice blend, shawarma seasoning, or even taco seasoning would work. The serving suggestions are similarly flexible; any tangy, creamy topping and mix of herbs and fresh vegetables will pair well.

This recipe was featured in New York Times Cooking’s, A Speedy Approach to Breaking Fast This Ramadan.