arayes inspired greek leek pitas by michelle rabin

3 Serves
5-10 mins Prep time
15-20 mins Cook time

ingredients

    for the base ingredients

    • 1 lb lean ground beef or lamb
    • 1 tsp salt 
    • black pepper
    • 2 tsp cumin
    • 2 clove minced garlic 
    • 1/4 cup finely chopped mint
    • 1/4 cup finely chopped cilantro
    • 1/4 cup finely sliced green onion
    • 5 small pita pockets (4 inch)
    • 2-3 tbsp olive oil
    for the first topping herb mixture 
    • 1 packet of sun-dried tomatoes* (included in greek leek)
    • 3-4 tbsp olive oil 
    • left over herbs from base
    • 1/4 cup walnuts, toasted 
    • juice of 1/2 a lemon

    the final topping

    • the remainder of the greek leek arte* salad kit

    instructions

    1. preheat your oven to 450°F
    2. make your base: mix your ground beef or lamb, with 2/3 of the chopped herbs, minced garlic, salt, pepper, and cumin by hand (we recommend wearing gloves). portion into 10 small golfball sized portions (about 45g each portion).
    3. create your herb topping mixture: remove the sun-dried tomatoes from your arte* greek leek salad kit, add to a bowl with toasted chopped walnuts, the remainder of your herbs, a generous drizzle of olive oil and lemon juice, mix and set aside.
    4. prepare pitas by carefully splitting each one in half so you have 10 pita sides. gently press 1 meatball into the edges of 1 pita half. repeat for the remainder. arrange on a baking sheet and drizzle with olive oil, and place in the oven until meat is thoroughly cooked.
    5. garnish and serve pitas: remove pitas from the oven once cooked. remove the feta packet from your arte* greek leek salad and set aside. mix together the remaining components of your salad kit. to assemble your pitas, add big pinch of the first herb topping mixture, then a pinch of arte* greek leek, and finally, a sprinkle of the feta. serve with lemon wedges and enjoy!
      follow @michellerabin and see her other works of arte*
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