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

by Christina Beka✨


  • 1 Medium Onion
  • 1 Ripe tomato
  • 2 Cloves Garlic
  • ¼ Cups Parsley
  • ⅛ Cups Pine nuts
  • 1 Teaspoon Salt
  • 1 Teaspoon Black pepper
  • 1 Teaspoon Paprika
  • ¾ Teaspoons Allspice
  • ½ Lemon
  • 1 Pounds Ground beef
  • Pita bread
  • Oil
  • Grill
  • Instructions

    Step 1

    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

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

    Step 3

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

    Step 4

    1 lb of ground beef, ready for some flavor!

    Step 5

    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

    Combine well, use your hands.

    Step 7

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

    Step 8

    Put a spoonful of delicious meat filling inside.

    Step 9

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

    Step 10

    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

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

    Step 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!