Mix the ground meat with the onion, garlic, parsley, cumin, paprika, salt and black pepper until evenly combined.
To assemble
2
Halve each pita and open the pocket.
Knife
3
Fill each pita half with a thin, even layer of the meat mixture, all the way to the edges.
💡A thin layer of meat cooks through in exactly the time the pita takes to get crisp. A thick layer stays raw in the middle while the pita is already charring.
4
Brush the olive oil over the outside of the filled pitas.
Pastry brush
5
Heat a heavy pan over high heat and grease lightly.
⚙ Greased Flat PanStoveFrying pan
💡A very thin layer of fat, with the excess wiped off with paper towel: too much fat gives spots and fried edges.
6
Grill the filled pitas 3–4 minutes per side, until the pita is crisp and the meat inside is cooked.
Stove
7
Serve immediately with zhug, tahini and Israeli salad.
302calories
15 gprotein
24 gcarbs
16 gfat
● protein 20%● carbs 32%● fat 48%
Per serving (129 g), of 8 servings
For the Meatball mix · To assemble ·
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Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
🔧 Tools needed (4) · 🍳 One cooking vessel
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Pastry brush· Also works: Spoon / teaspoon (regular) (Spread with the back of a spoon, less even) · Paper towels (Paper towel dipped in oil)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
By the steps, as the recipe is built now: another version or addition can change the list.
