Perfectly seasoned ground beef, tomatoes, and pomegranate molasses stuffed into pillowy pita and baked to a crisp.
1 1/2 lbs 80/20 Ground Beef
4 Large Tomatoes
6 Cloves Garlic
1 Jalapeno Pepper
1 15 oz Can Tomato Sauce
2 TBSP Pomegranate Molasses
3/4 cup Olive Oil
15 Pieces Pita Bread
Start by chopping the onions into small pieces. Cut the tomatoes in half and mince the garlic. Chop jalapeno to your taste.
In a food processor, begin by pulsing the onions and garlic till finely minced but not watery. It will get bitter if you over grind it. Add the tomatoes and pepper.
Add the meat and pulse it a few times to mix it. Add the tomato sauce, half the molasses, and a 1/4 cup olive oil. Mix again.
Take it out of the food processor and put it into a colander over a bowl to strain the excess liquid. Leave it for about ten minutes. You don’t want it to get dry. You wanna remove it once it’s barely dripping liquid.
Now add another 2 tbsp olive oil, and the rest of the molasses. You also wanna season it with salt and pepper. I put 1 tbsp salt and 1/2 tbsp pepper.
Prepare the pita bread by slicing it in half and spreading 1/2 tbsp of olive oil on the inside. Take 1/4 cup of the meat mixture and flatten into the middle of the bread. Coat it with more olive oil and set aside.
Bake at 450 for 12-18 minutes, flipping halfway through so they crisp on both sides.
Serve with yogurt.
Keywords: pita bread, ground beef, molasses, easy dinner, quick dinner, weeknight meal, 30 minute dinner, stuffed pita