Low-carb Arayes (Meat Stuffed Pitas)

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 30 minutes

Ingrédients

1 pound ground lamb or beef

½ onion, grated

pinch of salt

pinch of pepper

1 tablespoon smoked paprika

1 tablespoon sumac

½ teaspoon coriander

½ teaspoon allspice

3 tablespoons fresh chopped parsley

2 garlic cloves, minced

3-4 low-carb pitas

1-2 tablespoons avocado oil

optional toppings like pickled red onions, pickled shallots, mint or more fresh parsley

½ cup plain Greek yogurt

2 tablespoons avocado oil mayonnaise

1 minced garlic clove

2 tablespoons chopped parsley

½ lemon, juiced

Salt and pepper, to taste

Instructions

In a large mixing bowl, combine the ground lamb (or ground beef, or a mixture) with a couple generous pinches salt and pepper, the smoked paprika, sumac, coriander, and allspice. Add the fresh parsley, minced garlic, and the grated onion. Mix well, then let the meat mixture sit for a few minutes so the flavors soak up nicely.

Cut the low-carb pitas into halves or quarters. Open the pita, then place 1-3 ounces of meat inside and press down against the top and bottom. You can make these however thick you want, it all depends on your preference. If making them thicker, just know that you will have to finish cooking them in the oven.

Bring a large pan to medium heat. Add 1-2 tablespoons of the avocado oil (or spray). Add the stuffed pitas and cook for 3-4 minutes on each side, or until they get nice and crispy and cooked through. If you went with thicker pitas, place them into the oven in an oven safe rack for 8-10 mins at 400°F to finish cooking them.

Make the white sauce: In a small bowl, add the greek yogurt, mayo, garlic, chopped parsley, the juice of half a lemon, and a generous pinch salt and pepper. Give it a good mix, taste and adjust.

When the pitas are done, remove from the oven, garnish with fresh chopped parsley, some pickled red onions, and as much sauce as you want.