Griddled Pita Stuffed with Sumac-Spiced Meat
(The Nutmeg Trail p.232)
A wonderful addition to the kebab culinary cannon and reversal of the usual order of things as meat is wodged into pita bread before being grilled. In Arabic, ‘arayes’ means ‘brides’ and here she is, the delicately spiced filling, enveloped in the arms of her groom, the bread. The marriage is undeniably burger-like but even quicker to prepare and with enticing sour and smoky notes from the sumac and paprika.
These work well made in advance and packed up to cook on a campfire, if you are that way inclined.
Serves 4
450g (1lb) beef or lamb mince
1 heaped tablespoon tomato puree
1 heaped tablespoon pine nuts, toasted
1 heaped teaspoon ground sumac
1 heaped teaspoon smoked paprika
¾ teaspoon ground allspice
¾ teaspoon fine salt
3 tablespoons finely chopped parsley
4 large pitta breads
Olive oil, for brushing
Pomegranate molasses, to serve
Mix together the minced meat, tomato puree, 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 criss-cross markings. They will probably take about 8-10 minutes in total, depending on your bread and how rare you like your meat. The pitta should be well toasted and the meat cooked to a juicy pink or well done.
Serve drizzled with pomegranate molasses.
Eat with
Crunchy salad with tomatoes, herbs and perhaps a tahini dressing. You can make one by mixing Greek-style yoghurt with a minced garlic clove, a few spoonfuls of tahini and seasoning with salt.
Recipe from The Nutmeg Trail by Eleanor Ford
Photo: Ola Smit
