Grilled pitta stuffed with sumac-spiced meat

• 总时间: 20 minutes

配料

450g of beef mince

1 tbsp of tomato purée, (heaped)

1 tbsp of toasted pine nuts, (heaped)

1 tsp sumac, (heaped)

1 tsp smoked paprika, (heaped)

3/4 tsp allspice powder

3/4 tsp fine sea salt

4 pitta breads

3 tbsp of fresh parsley, finely chopped

olive oil, for brushing

pomegranate molasses, to serve

步骤

Mix together the minced meat, tomato paste, pine nuts, spices, salt and parsley

Cut the pitta breads down one side and spread the filling in each in a thin and even layer. Brush the outsides with olive oil

Heat a griddle pan to medium–high. Grill the pitas, pressing down with a spatula and flipping occasionally. A quarter turn in the pan will give you crisscross markings. They will probably take about 8–10 minutes in total, depending on your bread and how rare you like your meat. The pita should be well toasted and the meat cooked to a juicy pink or well done

Serve hot, drizzled with pomegranate molasses