Sheet-Pan Charred Meat Pitas
Recipe by Zaynab Issa | Total time: 40 minutes Variations of spiced ground meat cooked in or atop pitas and other flatbreads are common across the Middle East and beyond. In arayes, the pita is usually stuffed with the meat mixture, crisping as it cooks. This weeknight-friendly version draws inspiration from the thinner, more herb-forward Palestinian style of arayes, a dish that’s also traditional in Syria, Lebanon and Jordan. Here, the seasoned meat is spread thinly over split pitas, similar to Turkish lahmacun, then quickly broiled until sizzling and deliciously charred. The spices and aromatics used in this recipe are inspired by those traditional dishes, but feel free to adjust them to suit your taste and pantry; garam masala, baharat spice blend, shawarma seasoning, or even taco seasoning would work. The serving suggestions are similarly flexible; any tangy, creamy topping and mix of herbs and fresh vegetables will pair well. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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