Ingredients
For the meat mixture:
2 lb ground beef ( 80% lean , 20% fat)
Salt to taste
1 tbsp smoked paprika powder
1 tsp black pepper powder
1 tbsp garlic powder
1 tsp all spice
1 tsp cumin powder
1/2 tsp coriander powder
1 tbsp pomegranate molasses ( optional )
1-2 fresh red or green chili ( diced )
1 large grated onion, (squeezed out the excess water )
2 tbsp parsley, finely chopped
3-4 cloves fresh garlic, grated
To assemble:
10 small pita, cut into half
Oil for cooking
For the garlic sauce:
1/2 cup mayonnaise
2 tbsp sour cream or greek yogurt
1-2 fresh cloves of garlic, grated
Salt and pepper to taste
1 tsp garlic powder
1/2 lemon juice
1 tsp fresh lemon zest
1 tbsp parsley, finely chopped
Method:
In a large bowl, add ground meat season with salt, pepper, smoked paprika powder, garlic powder, all spices, cumin powder , coriander powder. Add in the pomegranate molasses, diced red chili , onion and parsley. Mix until well combined.
Open each pita half carefully to create a pocket.
Spread a thin, even layer of meat inside.
Press gently so the filling sticks to the bread.
Heat a skillet over medium heat with a thin layer of oil. Place arayes meat-side down first. Cook 3–4 minutes per side until deeply golden and crispy. Press lightly with a spatula for even browning.
Place them on a lined baking sheet.
Preheat the oven to 350 F. Bake for 10 minutes, flipping halfway.
(Or You can also Airfry 375°F for 10–12 minutes, flipping halfway.)
For the sauce: Whisk all sauce ingredients until smooth. Chill at least 15 minutes.