Prep
30m
Cook
30m
Total
1h
Ingredients
Method
Turn cooking mode on
Step 1
Grate the onion using the small side of a grater. Squeeze out as much liquid as possible (use your hands or a cheesecloth).
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For
6
M
I
Beef Filling
2
lb
Ground beef
1
Onion, grated (juice squeezed out)
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Removing the onion juice keeps the meat mix from getting too wet, so it stuffs easier and stays together. | Mixing until tacky helps it bind and stick to the pita instead of crumbling. | Don’t overstuff to the point it can’t close—aim for an even layer that reaches the edges. | Press lightly with a spatula to get full contact with the pan for better browning. | If you want a safer endpoint for ground beef, many people cook to 160°F. If you’re pulling at 150°F, it will continue to rise slightly as it rests—use your judgment and a thermometer. | Let the stuffed pitas rest 10–15 min in the fridge before cooking. Helps the meat “set” and stick to the pita so it doesn’t slide out. | Oil the OUTSIDE of the pita lightly (brush or rub) before searing. You’ll get that shatter-crisp crust and even browning.
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Prep
30m
Cook
30m
Total
1h
Ingredients
Method
Turn cooking mode on
Step 1
Grate the onion using the small side of a grater. Squeeze out as much liquid as possible (use your hands or a cheesecloth).
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
6
M
I
Beef Filling
2
lb
Ground beef
1
Onion, grated (juice squeezed out)
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Removing the onion juice keeps the meat mix from getting too wet, so it stuffs easier and stays together. | Mixing until tacky helps it bind and stick to the pita instead of crumbling. | Don’t overstuff to the point it can’t close—aim for an even layer that reaches the edges. | Press lightly with a spatula to get full contact with the pan for better browning. | If you want a safer endpoint for ground beef, many people cook to 160°F. If you’re pulling at 150°F, it will continue to rise slightly as it rests—use your judgment and a thermometer. | Let the stuffed pitas rest 10–15 min in the fridge before cooking. Helps the meat “set” and stick to the pita so it doesn’t slide out. | Oil the OUTSIDE of the pita lightly (brush or rub) before searing. You’ll get that shatter-crisp crust and even browning.
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Made it?
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