Aurora Catering's

Mediterranean Stuffed Pitas (Arayes, see below Chef's Notes!)  Creole Style!
Yield -  Individual Sandwiches

Ingredients

3/4 lbs minced lamb

1/4 lb pork (Ground)

2 large tomatoes (finely chopped)

1 medium white onion(finely chopped)

• 1/3 cup parsley, finely chopped

• 1/2 cup olive oil, divided

• 1/4 teaspoon cinnamon

• 1/2 teaspoon red chili pepper

• 1 teaspoon salt (or to taste)

• 1/2 teaspoon black pepper

• 1/2 teaspoon allspice

• 1 tablespoon pomegranate molasses (optional)

• 7 to 8 thick loaves pita bread

3/4 LB FRESH LEAN GROUND BEEF (See Chef Notes)
1/4 LB GROUND LEG OF LAMB

2 TBSP GREEN ZA'ATAR SEASONING (See Chef Notes)

1 TBSP EXTRA VIRGIN OLIVE OIL
4 -5 - 6 INCH FRESH PITA BREADS

1/2 CUP CREOLE SAUCE (See Recipe)
1/2  LB  FETA CHEESE (Crumbled)

1/2 CUP KALAMATA OLIVES (Pitted)
1/4 CUP FRESH  DILL WEED (Coarsely Chopped)

Presentation Ingredients

Tabled in a Dipping Bowls.....

Extra Virgin Olive

Balsamic Vinegar

Tzatzike (Cucumber/Yogurt Dip)

Method
In a stainless steel bowl combine the first 4 ingredients. Reserve refrigerated.

Meanwhile, spread the Creole Sauce evenly over the pitas.  Then divide the seasoned meat and spread evenly over the pitas.  Arrange on one or more baking sheet pans.

If you like warmed olives add now, or garnish after baking.

Preheat oven to 400F, bake 15 minutes or until feta is lightly brown.

Plate Presentation
Garnish with the dill weed, cut into quarters and serve with tabled Extra Virgin Olive Oil and Balsamic Vinegar.  See pic below!