Charred Beef and Lamb with Homemade Pita Bread
Cold cucumber yogurt. Hot, crisp-edged lamb and beef. Sweet raisins, toasted walnuts, sharp pomegranate molasses, and warm pita torn apart at the table.
Why You Will Love This Dish
Crisp, craggy meat: seared in large pieces for deep brown edges and juicy centers
Hot against cold: charred meat over thick, chilled minted cucumber yogurt
Sweet, sharp and crunchy: golden raisins, pomegranate molasses, toasted walnuts and crisp shallots
Homemade pita: soft, puffed and warm, for tearing and scooping
At a Glance
Serves 4 (makes 8 pitas) | Total: about 2 hours with homemade pita, or 1 hour 10 minutes with store-bought
Why This Dish Works
Grated onion gives the meat sweetness, but its liquid makes meat steam rather than brown, so it gets squeezed dry first. The beef and lamb are mixed only until the spices are evenly distributed; overworked meat turns tight and sausage-like.
Then the meat goes into a very hot pan in large, irregular pieces and is left alone. Those first few minutes of uninterrupted contact create the crust that defines the dish. Broken into large, craggy pieces rather than fine crumbles, it gives deeply browned edges and juicy centers.
Everything else is about contrast. Well-toasted walnuts bring a slight bitterness that balances the raisins and pomegranate molasses. The molasses is concentrated, sweet and sharp, so a thin drizzle is enough—the dish should never taste sweet. And the yogurt stays cold, so every bite is hot against cool.
Homemade Pita Bread
Watching pita inflate in a fiercely hot oven never gets old. A rather ordinary-looking round of dough suddenly fills with steam and rises like a small balloon, creating the pocket hidden inside.
The trick is not complicated. Soft, slightly tacky dough, even rolling to about ⅛ inch, and a thoroughly preheated baking surface do most of the work. The sudden heat turns the moisture in the dough to steam, forcing the two surfaces apart. Keep the finished pitas stacked under a towel so they stay soft and warm.
Charred Beef and Lamb with Homemade Pita Bread
Serves 4 (makes 8 pitas) | Total: about 2 hours with homemade pita, or 1 hour 10 minutes with store-bought
Ingredients
For the Homemade Pita Bread (makes 8)
1 cup lukewarm water (100°F to 105°F)
2 teaspoons active dry yeast
½ teaspoon granulated sugar
¼ cup (35 g) whole wheat flour
About 2½ cups (310 g) unbleached all-purpose flour, plus more as needed for kneading and rolling
1 teaspoon kosher salt
2 tablespoons extra-virgin olive oil, plus more for the bowl
For the Minted Cucumber Yogurt
2 cups full-fat Greek yogurt
2 mini cucumbers, grated on the large holes of a box grater
3 tablespoons finely chopped fresh mint
1 large garlic clove, finely grated
Finely grated zest of ½ lemon
1 tablespoon fresh lemon juice
1 teaspoon kosher salt, plus a pinch for the cucumber
Freshly ground black pepper
For the Charred Beef and Lamb
8 ounces ground beef, preferably 80% lean
8 ounces ground lamb
1 small yellow onion, grated
½ teaspoon ground turmeric
½ teaspoon ground cumin
1 teaspoon ground sumac
1 teaspoon Aleppo pepper
1 teaspoon kosher salt
Freshly ground black pepper
¼ cup walnut halves or pieces
2 tablespoons golden raisins
1 tablespoon extra-virgin olive oil, if needed
For the Crisp Shallots
1 large shallot, thinly sliced
2 tablespoons extra-virgin olive oil
Small pinch of kosher salt
For the Pomegranate Finish
3 tablespoons pomegranate molasses
1 teaspoon fresh lemon juice
1 teaspoon warm water
For Serving
Fresh mint leaves
Lemon wedges
Instructions
Start the Pita Dough
Pour the lukewarm water into a large bowl, add the yeast and sugar, and stir briefly.
Whisk in the whole wheat flour and ¼ cup of the all-purpose flour until smooth. Leave uncovered in a warm place until visibly frothy and bubbly, about 15 minutes.
Add the salt, olive oil and most of the remaining all-purpose flour, holding a little back. Mix with a wooden spoon or your hands into a rough, shaggy dough.
Knead gently on a lightly floured surface for about 2 minutes, adding only enough of the reserved flour to stop it sticking badly. Cover and rest for 10 minutes, then knead for 2 minutes more, until smooth, supple and slightly tacky.
Place in a lightly oiled bowl, cover, and leave in a warm place until about doubled, about 1 hour.
Make the Minted Cucumber Yogurt (While the Dough Rises)
Put the grated cucumber in a fine-mesh sieve or clean kitchen towel, sprinkle with a pinch of salt, and leave for 10 minutes. Squeeze firmly to remove as much liquid as possible.
Combine the cucumber with the yogurt, mint, garlic, lemon zest, lemon juice, 1 teaspoon salt and several turns of pepper. Taste, adjust, and refrigerate until thoroughly cold.
Prepare the Meat and Toppings
Squeeze the grated onion firmly in a clean kitchen towel to remove the excess liquid.
In a large bowl, combine the onion, beef, lamb, turmeric, cumin, sumac, Aleppo pepper, salt and pepper. Mix gently with your hands just until evenly combined; don’t overwork it. Refrigerate until ready to cook.
Toast the walnuts in a dry skillet over medium heat, stirring occasionally, until fragrant and slightly darkened, 3 to 4 minutes. Cool briefly, then roughly crush.
For the crisp shallots, heat the 2 tablespoons olive oil in a small skillet over medium-low heat. Add the shallot and cook, stirring often, until deeply golden and crisp, 8 to 10 minutes. Drain on paper towels and season lightly with salt; they crisp further as they cool.
Stir together the pomegranate molasses, lemon juice and warm water until smooth and easily spoonable.
Bake the Pita
Place a heavy baking sheet, cast iron pan, baking steel or baking stone on the lower-middle oven rack and heat the oven to 475°F (245°C), letting the surface heat thoroughly.
Gently deflate the dough and divide it into 8 equal pieces. Shape each into a smooth ball, cover loosely with a towel, and rest for 10 minutes.
Working one at a time and keeping the rest covered, roll each ball evenly into a 7-inch round about ⅛ inch thick.
Carefully place the round on the hot baking surface and bake until it puffs dramatically, about 2 minutes. Turn and bake about 1 minute more; it should stay fairly pale with a few golden spots.
Transfer immediately to a towel-lined basket and cover with another towel to keep the pitas soft. Repeat with the remaining dough, letting the surface reheat between batches if needed.
Char the Beef and Lamb
Heat a large cast iron skillet or heavy sauté pan over medium-high heat until very hot, adding a little olive oil only if the pan looks dry.
Add the meat in large, irregular pieces with a little room between them. Cook undisturbed until the underside has a deep brown crust, 3 to 4 minutes.
Turn the pieces and keep cooking, breaking them gently into large, craggy pieces rather than fine crumbles, until deeply browned and cooked through, 2 to 3 minutes more.
Add the golden raisins for the final minute and toss them through the hot meat to soften.
Off the heat, fold in most of the toasted walnuts, saving a few for the top. Taste and adjust the seasoning.
Assemble and Serve
Spread the cold cucumber yogurt generously over a large platter.
Spoon the hot meat over the top, leaving some yogurt visible around the edges, and drizzle lightly with the pomegranate mixture.
Scatter with the crisp shallots, remaining walnuts and fresh mint. Serve immediately with the warm pita and lemon wedges.
Note: The USDA recommends cooking ground beef and lamb to 160°F (71°C).
Tips for Success
Squeeze the Cucumber Well
Removing the water keeps the yogurt thick enough to hold up under the hot meat.
Squeeze the Onion Too
Onion liquid makes the meat steam instead of brown. Wring it dry for a better crust.
Don’t Overwork the Meat
Mix only until the seasonings are evenly distributed, or the meat turns tight and sausage-like.
Leave the Meat Alone
Resist stirring for the first few minutes. That contact with the hot pan creates the crust.
Don’t Crowd the Skillet
A crowded pan traps steam. Use a wide skillet and give the meat room.
Add the Raisins Late
They need only enough heat to soften and turn glossy; too early and their sugars can scorch.
Use Pomegranate Molasses with Restraint
A thin drizzle is enough. The dish should never taste sweet.
Keep the Pita Dough Soft
Supple, slightly tacky dough puffs best. Too much flour makes dry bread that may not inflate.
Roll the Pita Evenly
Thin spots let steam escape before the pocket can form.
Heat Is Everything
A thoroughly preheated baking surface creates the burst of steam that puffs the pita.
Common Mistakes to Avoid
Skipping the squeeze: watery yogurt and steamed, pale meat
Breaking the meat up too soon: no crust and fine, dry crumbles
Too much pomegranate molasses: the dish turns sweet
Adding the shallots early: they lose their crunch
Baking pita on a cool surface: it won’t puff
What to Serve with Charred Beef and Lamb
A chopped tomato, cucumber and herb salad
Pickled red onions
Lemon wedges and extra mint
A glass of chilled rosé or a light red
How to Store
Meat: refrigerate for up to 3 days and reheat in a hot skillet.
Yogurt: keep, covered, in the fridge for up to 2 days.
Pita: best warm the day it’s made; store leftovers in a bag for 2 days or freeze for up to 3 months, and rewarm wrapped in foil in a low oven.
Shallots: keep in an airtight container at room temperature for up to 2 days.
Frequently Asked Questions
Can I use all lamb or all beef?
Yes. All lamb is richer; all beef is milder. Use 1 pound in total.
What can I use instead of pomegranate molasses?
A thin balsamic glaze with a squeeze of lemon works in a pinch, though it’s less tart.
What is sumac?
A tangy, lemony, deep red spice from the sumac berry, used across the Middle East. Find it in Middle Eastern shops or the spice aisle.
Why didn’t my pita puff?
Usually the baking surface wasn’t hot enough, the dough was rolled unevenly, or it was too dry from extra flour.
Can I use store-bought pita?
Yes. Warm it in a hot oven or dry skillet just before serving.
You Might Also Like
Try my Chicken Souvlaki, Lamb Tagine-Style Stew, and Greek Salad.
Recommended Equipment
Make this recipe easier with the right tools: Cast Iron Skillet, Baking Stone, Rimmed Baking Sheet, Rasp Grater, Chef's Knife, and Wooden Cutting Board.
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