INSANELY JUICY MEAT STUFFED GRILLED PITA (ARAYES) | SAM THE COOKING GUY

Combine 1 cup flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt in a bowl.

Add 1/3 cup plain yogurt and mix until combined, it will be shaggy and rough.

Knead the mixture on a counter until it forms a ball, about 2-3 minutes.

Let the dough rest for 30 minutes.

In a bowl, combine 1/2 cup sour cream, 1/4 cup mayonnaise, 2 tablespoons finely chopped parsley, 4 cloves minced garlic, 1 teaspoon cumin, 1 tablespoon lime juice, 1 tablespoon white vinegar, salt, and pepper to taste. Mix well and set aside.

In another bowl, mix 1 pound ground lamb, 1 chopped onion, 1/4 cup chopped parsley, 1/4 cup chopped cilantro, 1 teaspoon cumin, 1/2 teaspoon cinnamon, 1 teaspoon red pepper flakes, a pinch of kosher salt, and a pinch of ground black pepper. Use gloves to combine thoroughly.

Roll out the rested dough into four rounds, about 6 inches in diameter.

Heat a pan over medium-high heat and cook each round until it puffs and browns, about 2-3 minutes per side. Remove and let cool.

Cut each pita in half to create pockets.

Stuff each pita pocket with the lamb mixture, pressing it down to flatten it out.

Brush the outside of each stuffed pita with olive oil and grill them on a preheated grill, flipping to cook both sides evenly.

Equipment Needed

Dietary

Allergens