Crispy pita bread filled with spicey lamby goodness!
Course: Main Course, Side Dish, Snack
For the Lamb Filling
1/2lbGround Chickenor Turkey (If you really love lamb, just use all lamb and no poultry!)
1/2lbOnion finely chopped
1Garlic clove finely chopped
1/4tsCayenne peppernone, more or less depending on what you like!
1/4cupChopped cilantroleaves and the non-woody stems are ok
To Prepare the Arayas
4Medium pita bread loaves
Combine all ingredients for filling until mixed well. It should not be too wet. If it seems wet, add 1/4 cup of panko or regular bread crumbs to the mixture.
Take a paring knife and slice the pita open at one end and continue around until you have separated the top from the bottom. Set the tops of the four pitas aside.
Brust the tops and bottoms of pita with olive oil, and brush the insides with any remaining olive oil.
Divide the meat filling into four equal parts and spread on the bottom of each pita.
Place the pita tops on and press gently from the center to seal in the meat, and pushing the filling so that it’s even from edge to edge.
You can cut them in quarter wedges now, or wait until they are cooked to cut them.
Bake on high until crispy on top, about 6-7 minutes. Flip and bake another 5-7 minutes or until it’s crispy and the meat is cooked through
If you are using thawed ground meat and it looks wet, place it in a colander for a few minutes to drain.These are great dipped in hummus, tzatziki, or baba ganoush! If you really think about it, these are like ultra skinny, spicey lamb burgers! Sumac has a lemony taste and I like to add to that flavor by squeezing fresh lemon over the top when serving.If weather permits, just place the pitas directly onto the grill and grill over indirect heat, or on the top rack until crispy and cooked through about ten-fifteen minutes. Keep an eye on it so the bread doesn't burn.Let me know if you try these or if you have any suggestions for me to try next!