4 large pita breads, cut into quarters
1 ½ pounds ground beef
3 cloves garlic, crushed
1 onion, finely chopped
1 small bunch flat-leaf parsley, finely chopped
3 Tbsp olive oil
2 Tbsp pomegranate molasses
1 teaspoon salt
½ tsp black pepper
½ tsp cumin (optional)
1 large tomato, peeled, seeded and chopped
Olive oil (for brushing)
Preheat the grill or oven to 425°F.
Combine all the ingredients, except the tomatoes and the pita bread.
Add the tomatoes and mix well for a few minutes.
Fill a layer of the meat mixture into the pita bread, then brush with a generous amount of olive oil on each side.
Arrange the stuffed breads on the grill.
Allow the pita to grill for 3 to 5 minutes, then turn the pita over. Keep grilling until meat is thoroughly cooked and pita is golden.
If using the oven, bake at 425°F for 20 minutes, turning the pitas halfway through, so that the arayes are golden and crisp on both sides.