This is pure heaven - Kefta meat stuffed inside a pita and grilled! Although most people associate Arayes with Lebanon, versions of this are found all over the Middle East. Some use the flat Arabic pita and some use the thicker pitas that have a nice handy pouch for the stuffing. In Egypt, this is called Hawawshi and uses dried Mint in the mix and some other countries use Sumac. In Israel, this is a very popular snack and they load up the pita with a lot more meat. Either way, it's delicious and I'm going to show you how to make this at home.
|For baharat spice|
|Cumin powder||4 Tablespoon|
|Crushed pepper||4 Tablespoon|
|All spice||3 Tablespoon|
|Crushed cardamom seeds||1 Teaspoon|
|Clove powder||1 Teaspoon|
|For kefta mince:|
|Ground beef||1 1/2 Kilogram|
|Crushed black pepper||1 Tablespoon|
|Spice mix||1 Tablespoon (Baharat spice mix|
|Garlic paste||1 Tablespoon|
|Tomato paste||1 Tablespoon|
|Diced onion||1 Cup (16 tbs)|
|Chopped parsley||1/2 Cup (8 tbs)|
|Chopped fresh mint||2 Tablespoon|
|Grated mozzarella||1 Cup (16 tbs) (1|
1. Prepare the Baharat spice blend by combining all the ingredients together.
2. Prepare the Kofta or Kofta mince by combining all the ingredients together.
3. If using the flat pita bread, separate in half and if using the pita pockets, cut in half.
4. Grab little balls of the meat and just press them over the pita to spread.
5. Add the cheese, this will help hold it together and cut in quarters
Stuff the pita pockets.
5. You can cook this on a griddle pan or on your bbq.
6. Brush this with Olive oil.
7. Serve and enjoy!