How to Make Mid-Eastern Meat-Filled Pita Pockets (Anayes)

Explore Guides

Start the Guide ›

How to Make Mid-Eastern Meat-Filled Pita Pockets (Anayes)

Christina Bekaroglu

678 Views

Step 1 of 12

Fresh vegetables.. You can tell my tomato is super ripe! Chop your parsley, juice half lemon, dice your tomato and onion, and grate garlic.

Step 2 of 12

About a palmful of pine nuts. These guys are really expensive. Store in freezer for longer shelf life.

Step 3 of 12

Toast up your pine nuts.. Be very careful they burn quickly! Toss around in pan until golden.

Step 4 of 12

1 lb of ground beef, ready for some flavor!

Step 5 of 12

I added my chopped parsley, diced tomato and onion, squeezed half my lemon, tossed in my pinenuts, added the garlic, as well as my salt, black pepper, paprika and allspice.

Step 6 of 12

Combine well, use your hands.

Step 7 of 12

Cut your pita into quarters (if regular size) and if the bigger pita, into 6 wedge pieces like so.

Step 8 of 12

Put a spoonful of delicious meat filling inside.

Step 9 of 12

Spread to a thin layer to make sure your meat is cooked thoroughly.

Step 10 of 12

3 methods to cooking Anayes: 1. Spray nonstick spray & cook in a pan over your stovetop 2. Bake on a sheet lined with parchment at 400°F for 20 min, flip halfway thru cooking. 3. Grill until done!

Step 11 of 12

Yummy and great as hors d'oeuvres or a lovely meal with some rice and salad.

Step 12 of 12

If you get tired of filling little pieces, just cut a pita in half and add more filling, cook a bit longer. Hopefully you will enjoy this once you try it. I know I love these Anayes!

You're Done

Check out other guides by this author!