Ingredients

• 1 lb ground beef or lamb

• 3-4 medium pitas (thin)

• 1/4 onion (finely minced)

• Kebab spice mix

Recipe

• Finely mince / food process the onions, dry them with a towel

• Mix onions, spice & meat, either food process, or mix thoroughly

• Par-cook the meat on the stovetop, to get some water out. The meat should still easily mush together (like uncooked meat). Then pat down with a paper towel.

• Cut pitas in half, and stuff the pita with meat

• Shallow fry in fat from the earlier step (or butter or veg oil)

Notes

• The main technical challenge in this recipe is getting the pita to be really crispy, as the meat tends to leak grease & water as it cooks. Some relevant tricks are:
• Use a very thin layer of meat, thinner than you’d expect.
• Par-cook and drain the meat
• Pat down the onions

• You can also either bake this, or broil this in the oven instead of pan-frying it

• You can swap the pitas for fluffier pitas, and then make a non-crisp version of this. It’s more resistant to sogginess, so then you can use more meat, and also you don’t need to worry about draining the meat.