Make with beef, lamb, chicken or even turkey mince for a fast supper that everyone will adore. 

• Mix the meat, chopped onion, chopped parsley or coriander and egg in a bowl.
• Season with salt and pepper and baharat and mix everything – preferably with your hands.
• Stuff the meat into the pita pockets, taking care not to split them fully open.
• Heat a couple of frying pans or griddle pans over medium heat — you’ll cook the batch more quickly with more than one pan.
• Add 3 tbsp oil and sprinkle with some of the za’atar and when hot, add 2 or 3 pitas. Fry for about five minutes, pressing down on them while you’re cooking to brown them — be careful not to burn them.
• Once the pitas are crisp, flip them over and cook the other side for about 5 minutes until crisp.
• Place on kitchen towel to absorb the oil before serving.
• Serve immediately, or, if you’re serving them later, you can warm them in a hot oven or refrigerate for up to 24 hours and then warm and crisp them up in a hot oven (180°C fan) for 15 minutes.

fabienneshomecooking

First published in the JC November 5 2020