What Would You Name This

• servings: Recipe yields 10 pita ha
• total time: 9 minutes

Ingredients

For the Meat Filling:

1 lb ground meat (any kind — I used beef)

1 onion, finely chopped

1 red bell pepper, finely chopped

4 garlic cloves, finely chopped

1 bunch fresh parsley, chopped

¼ cup oil

1 tbsp salt

2 tsp paprika

1 tsp black pepper

½ tsp cumin

5 pita bread pockets (to make 10 halves)

For the Salad:

1 onion

2 beefsteak tomatoes (or 4 Roma tomatoes)

1 bunch cilantro

Optional: 2 Serrano chilies

¼ cup olive oil

Juice of 1 lemon

2 tsp salt

1 tsp sumac

For the Tahini Dressing:

1 cup pure tahini (sesame paste)

¾ cup ice-cold water

Juice of 2–3 lemons

1 tsp salt

Directions

Make the Meat Filling:

In a large bowl, combine the ground meat, parsley, onion, red pepper, and garlic. Add the oil and spices, then mix everything until well combined. Cover and chill in the fridge while you prep the salad and tehina.

Prepare the Salad:

Cut all your veggies nice and chunky. I like half-moon slices for the onions and chunky quarters for the tomatoes. Dice the chili if using. Toss with olive oil, lemon juice, salt, and sumac.

Pro tip: If you’re not eating right away, prep the veggies and dress it just before serving to keep it fresh and crisp.

Whip Up the Tehina:

In a bowl, combine tehina, cold water, lemon juice, and salt. Whisk until smooth and creamy. Adjust the taste if needed.

Assemble the Pitas:

Use kitchen shears to cut around the edge of each pita pocket to separate it into two flat rounds. Spread a handful of the meat mixture on the inside face of each half — not too thick, so it cooks through.

Heat a little oil in a skillet over medium heat. Place the pita meat-side down and sear for 5–7 minutes. Flip and cook the other side for another 3–4 minutes. Repeat with remaining pitas.

Serve:

Top each with the salad, a generous tahini drizzle, fold it up, and dig in!