AuthorbaidooneA Middle Eastern grilled pita bread stuffed with beef onions, tomatoes, garlic and spices. It makes and effortless dinner or a quick weeknight meal that everyone will devour.
Chop the onions into small pieces. Cut the tomatoes in half and mince the garlic. Chop as much of the jalapeno as you like, depending on your taste.
In a food processor, pulse the onions and garlic till they are finely minced but not watery (they will become bitter if you over-grind them).
Add the tomatoes and pepper. Mix again.
Add the meat. Pulse a few times.
Add the tomato sauce, half the molasses, and a ¼ cup (60ml) of olive oil. Mix again.
Take the mixture out of the food processor and put it into a colander, over a bowl, to strain the excess liquid.
Leave it for about 10 minutes. Do not allow it to dry out: remove it once it is barely dripping any liquid.
Now add to the mixture another 2 tbsp of olive oil and the rest of the molasses. Season with salt and pepper (I use 1 tbsp salt and ½ tbsp pepper).
Prepare the pitta bread by slicing it in half across and spreading ½ tbsp of olive oil on the inside.
Bake at 230ºC/450ºF for 12-18 minutes, flipping halfway through so it is crisp on both sides.
Serve with yogurt.
Ingredients
Directions
Chop the onions into small pieces. Cut the tomatoes in half and mince the garlic. Chop as much of the jalapeno as you like, depending on your taste.
In a food processor, pulse the onions and garlic till they are finely minced but not watery (they will become bitter if you over-grind them).
Add the tomatoes and pepper. Mix again.
Add the meat. Pulse a few times.
Add the tomato sauce, half the molasses, and a ¼ cup (60ml) of olive oil. Mix again.
Take the mixture out of the food processor and put it into a colander, over a bowl, to strain the excess liquid.
Leave it for about 10 minutes. Do not allow it to dry out: remove it once it is barely dripping any liquid.
Now add to the mixture another 2 tbsp of olive oil and the rest of the molasses. Season with salt and pepper (I use 1 tbsp salt and ½ tbsp pepper).
Prepare the pitta bread by slicing it in half across and spreading ½ tbsp of olive oil on the inside.
Bake at 230ºC/450ºF for 12-18 minutes, flipping halfway through so it is crisp on both sides.
Serve with yogurt.