Arabian Spiced Stuffed Pita

Ingredients

In this Arabian adaptation of the chimichanga, we replace the traditional Mexican spices with a blend of Arab spices such as cumin, coriander, and cinnamon. The filling is also modified to include chickpeas and aromatic herbs, adding a distinct Middle Eastern touch. Instead of deep-frying the chimichanga, we lightly fry the pita bread to maintain its softness while still achieving a crispy texture. We alse have the original recipe for Chimichanga, so you can check it out.

• 4 large pita bread rounds 4 large pita bread rounds
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1 cup cooked chickpeas 1 cup cooked chickpeas
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 35g, 4g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the ground beef to the skillet and cook until browned, breaking it up with a spoon.
3. 3.
   Stir in the cooked chickpeas, ground cumin, ground coriander, ground cinnamon, paprika, cayenne pepper (if using), salt, and pepper. Cook for an additional 5 minutes to allow the flavors to meld together.
4. 4.
   Preheat a separate skillet over medium heat and lightly toast the pita bread rounds on both sides until warm and pliable.
5. 5.
   Place a generous amount of the beef and chickpea mixture onto one side of each pita bread round. Fold the other side over to create a half-moon shape.
6. 6.
   In the same skillet used to toast the pita bread, heat a small amount of olive oil over medium heat. Carefully place the stuffed pitas into the skillet and cook for 2-3 minutes on each side, or until golden and crispy.
7. 7.
   Remove the Arabian Spiced Stuffed Pitas from the skillet and drain on a paper towel to remove any excess oil.
8. 8.
   Garnish with fresh chopped parsley and serve hot.

Treat your ingredients with care...

• Ground beef — Choose lean ground beef for a healthier option. You can also substitute it with ground chicken or turkey if desired.
• Pita bread — Look for fresh and soft pita bread rounds to ensure easy folding and a pleasant texture.

Tips & Tricks

• For added flavor, you can sprinkle some sumac or za'atar on top of the Arabian Spiced Stuffed Pitas before serving.
• Serve with a side of tahini sauce or yogurt dip for a creamy and tangy accompaniment.
• If you prefer a spicier kick, increase the amount of cayenne pepper or add a dash of hot sauce to the filling mixture.
• Customize the filling by adding diced tomatoes, bell peppers, or olives for extra texture and flavor.
• Leftover Arabian Spiced Stuffed Pitas can be refrigerated and reheated in a toaster oven for a quick and satisfying meal.

Serving advice

Serve the Arabian Spiced Stuffed Pitas as a main course accompanied by a fresh salad or pickled vegetables. They can also be cut into smaller portions and served as appetizers or party snacks.

Presentation advice

To enhance the presentation, sprinkle some chopped parsley on top of the stuffed pitas before serving. Serve them on a platter with a drizzle of tahini sauce or yogurt dip on the side for dipping.