Ingredients
2 pitas
½ lb ground sirloin (0.25 kg)
½ lb ground lamb (0.25 kg)
½ an onion
1 clove garlic
½ bunch a of parsley
½ bunch a of coriander
1 teaspoon cumin powder
1 teaspoon Baharat powder
½ teaspoon black pepper
1 teaspoon salt
handful A of crushed pistachios
Extra virgin olive oil
Tahini dip (for serving)
Tools
Cutting board
Knife
Grill
Bowl
Directions
Step 1
Start your grill and set it to 600°F, medium-high heat. While the grill preheats, prep the Arais.
Step 2
Chop onion, garlic, parsley, and coriander as fine as you can.
½ an onion
1 clove garlic
½ bunch a of parsley
½ bunch a of coriander
Step 3
In a bowl mix all the ingredients together: sirloin, lamb, onion, garlic, parsley, coriander, cumin, baharat, black pepper, pistachios and salt. Leave the olive oil aside. Mix well until homogenous.
½ lb ground sirloin (0.25 kg)
½ lb ground lamb (0.25 kg)
an onion
garlic
½ bunch a of parsley
½ bunch a of coriander
1 teaspoon cumin powder
1 teaspoon Baharat powder
½ teaspoon black pepper
1 teaspoon salt
handful A of crushed pistachios
Step 4
Cut the pitas in half. Fill them up with the meat mixture, making sure you spread the meat evenly into the pita. If you like your meat more to the rare side- fill the pita with a thick layer of meat. If you want it well done- spread a thinner layer.
2 pitas
Step 5
When you are ready to start firing your Arais, gently brush the grill grates with oil.
Step 6
Lightly brush the pitas with olive oil and place them on the grill. Close the grill and let the pita cook for 4-5 min.
Extra virgin olive oil
Step 7
Open the grill, flip the Arais to the other side and cook for another 4-5 min. Close the grill when cooking.
Step 8
Lastly, grill the open side of the Arais to create a good caramelization on the meat.
Step 9
Serve immediately with a tahini dip.
Tahini dip (for serving)
Step 10
YASSS!
