Lebanese Arayes Beef Pita

Ingredients

• 10 oz lean ground beef
• 2 pita breads
• 1 tomato, diced
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp ground allspice
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Mix the ground beef with the onion, garlic, allspice, half the diced tomato, 1/2 teaspoon salt, and plenty of black pepper. Work it with your hands for a minute until it turns tacky and holds together.
2. Squeeze the mixture in your fist and let go: it should keep the shape. If it is wet and slumping, drain off the tomato juice, or the pita will steam instead of crisping.
3. Split each pita open at the edge into two rounds, keeping the hinge intact.
4. Spread half the meat mixture in a thin, even layer inside each pita, right out to the edges and no more than 1/4 inch thick. A thick filling leaves the centre raw while the bread burns.
5. Press each stuffed pita firmly flat with your palm, then brush both outer sides with the oil or melted butter.
6. Heat a heavy skillet or grill pan over medium heat and cook the arayes for 5 to 6 minutes per side, pressing them down with a spatula, until the bread is crisp and dark in patches.
7. Check that the meat is cooked through by pressing the centre; the juices should run clear and the filling should feel firm. Give it another minute per side if not.
8. Cut each into quarters and serve hot with the remaining tomato, the fresh herbs, and lemon wedges.

Allergen note: Contains gluten and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.