Servings: Serves 4
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Crack Factor: 100%

Ingredients

• 6 thin pita rounds (Lebanese style or markook cut into rounds)
• 400g (14 oz) ground beef or lamb
• 1 small red onion, finely chopped
• 2 garlic cloves, grated
• 1 tsp Aleppo pepper
• ½ tsp ground cinnamon
• 1 tsp sumac
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp tomato paste
• 1 tbsp olive oil (for meat mix)
• Melted ghee or olive oil (to brush between pitas)
• Sesame seeds (optional)

CRUNCH SECRET: Use raw meat spread thinly — it will baste the pita as it cooks, making it crunchy and juicy inside. Cooking meat first makes it drier and less dramatic for a table crack.

How to Make

1. Preheat Oven: 400°F (200°C). Line a tray with parchment.
2. Prepare Meat Mix:
   • In a bowl, mix ground meat with onion, garlic, tomato paste, olive oil, and spices.
   • Mix well until fully combined.
3. Stack Assembly:
   • Lay 1 pita down. Spread a thin layer of raw meat mixture (don’t go to the edges).
   • Top with another pita and brush with melted ghee/olive oil.
   • Repeat until all layers are stacked (aim for 4–6 layers).
   • Top final pita with sesame seeds.
4. Weigh it Down:
   • Place another baking tray on top and add a light weight (like another pan). This ensures compact layers and crunch.
5. Bake:
   • Bake for 25–30 mins, remove the top tray in the last 5 mins to crisp the top.
   • Let rest 5 minutes before cracking!
6. To Serve:
   • Bring to the table.

Use the back of a spoon or knife and CRACK it open — show the steam and layers.