These Middle Eastern meat-stuffed pitas get their earthy, spiced flavor from a scoop of baharat, a blend typically composed of cumin, allspice, black pepper, with further additions depending on the blend (baharat means “spices” in Arabic, so the components change from mix from mix). Finely chopped shallots add bulk to the ground beef and ensure that the filling stays juicy and tender, while yogurt-dressed cucumbers provide the ideal cool and crunchy counterpart.
Because the seasoned meat is cooked inside the pita, timing is everything with this recipe—you’ll want to cook the beef through completely before the flatbread starts to burn. Whether you’re using a grill or the oven (instructions for both versions are included below), the best way to nail this balance of textures and temperatures is to set your arayes upright for the last few minutes of cooking. Your pita halves should be stuffed enough that they’ll sit upright no problem; the direct heat helps the meat cook through without crisping the bread any further. Make a little extra yogurt dressing to serve it on the side for dipping your meaty, crispy pitas. Trust me, I would never joke about dipping sauces.
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What you’ll need
Platter
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Rimmed Baking Sheet
$32 At Amazon
Recipe information
Total Time
25 minutes
Yield
4–6 servings
Ingredients
2
2
5
5½
3
6
3
1
12
⅓
Preparation
Step 1
Gently mix 2 lb. ground beef, 2 shallots, finely chopped, 4 garlic cloves, finely grated, 4½ tsp. baharat, and 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt in a medium bowl. Evenly stuff 6 pitas with pockets, halved, with meat mixture and place on a baking sheet. Drizzle lightly with extra-virgin olive oil and turn to coat.
Step 2
If grilling, prepare a grill for medium-low heat; oil grate with vegetable oil. Arrange pitas on grate, cover, and grill, turning halfway through, until crisped and lightly charred in spots, about 5 minutes per side. Stand pitas upright, cut sides down and grill until beef mixture is cooked through, about 2 minutes.
Step 3
If baking, place a rack in middle of oven; preheat to 425°. Bake pitas on baking sheet until crisped, 6–8 minutes per side. Stand pitas upright, cut sides down and bake until beef mixture is cooked through, about 2 minutes.
Step 4
Stir 3 Tbsp. plain whole-milk yogurt, 1 Tbsp. fresh lemon juice, and remaining 1 garlic clove, finely grated, 1 tsp. baharat, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium bowl to combine. Add 12 oz. Persian cucumbers (about 6), halved lengthwise, sliced crosswise 1" thick, and ⅓ cup coarsely chopped tender herbs and stir gently to coat.
Step 5
Stack pitas on a platter and mound cucumber salad on the side to serve.