Beef Kufta Open-Face Pita (Edit recipe)

Pita bread topped with a flavorful and delicious spiced meat mixture - crispy on the outside and juicy on the inside! This is a family favorite and I always make it the traditional way with whole wheat pita bread, but feel free to swap it out for a gluten or grain-free tortilla!

20 minutes

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	679
Fat:	49 g
Carbohydrates:	9 g
Protein:	48 g
Cholesterol:	133 g
Sodium:	1526 mg
Fiber:	2 g
Sugars:	2 g
Calculated for total recipe.

by Simplyhealthymama

Serves: 6-8

Ingredients

2 lb Ground Beef, grass-fed, 85% lean/15% fat
1 whole Egg
0.75 cups Vidalia Onion, finely chopped (I use a food processor)
0.5 cup Flat Leaf Parsley, Fresh, finely chopped (less if using dried)
1 Tbsp ground Allspice
1 tsp Ground Cumin
2.5 tsp Sea Salt
1 tsp Black Pepper
0.5 tsp Garlic Powder, or 2-3 grated garlic cloves
0.5 cup Tortilla Chips (Siete Grain-free), after blended into crumbs (feel free to use any bread crumbs)
0.25 tsp Sumac, for topping

Lemon Tahini Sauce

1 cup Tahini
2 - 3 whole Garlic
0.5 cup Lemon Juice
2 Tbsp Extra Virgin Olive Oil
1 tsp Sea Salt
0.25 tsp Black Pepper
1 Tbsp Water, more or less to thin out, if desired

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Blend tahini sauce ingredients in a small blender until fully combined. Set aside.
In a large bowl, combine beef, egg, onion (chop in food processor and remove moisture before adding to meat), parsley, baharat, cumin, salt, pepper, garlic, bread crumbs well with your hands.
Take 6 pieces of pita bread and run under water so they don’t dry out in the oven (don’t completely soak, but lightly cover top and bottom with water). Spread a layer of meat on each.
Sprinkle sumac on each meat topped pita and place on rimmed baking sheets with parchment paper.
Bake in the oven at 350F for 15-16 minutes. Once out of the oven, dab the top of pita’s with paper towel if desired, to remove any excess moisture. Cut into four pieces.
Serve with pickled turnips, fresh parsley, and my tahini sauce.

Notes

This recipe can easily be made for a smaller crowd! For 3 pitas, I would use one egg, 1/2 cup onion, 1 tsp sea salt, and half of all other ingredients.