Aurora Catering's

Mediterranean Stuffed Pitas (Arayes, see below Chef's Notes!)  Cajun Style!
Yield -  16 - 20 Individual Sandwiches

Ingredients

Filling

1  LB BONELESS LEG OF LAMB MEAT (Ground)

1/4 LB PORK BUTT (Ground)

2  LARGE CREOLE TOMATOES (Chopped fine)

3/4  CUP CURLEY PARSLEY (Chopped)

1  WHITE ONION (Chopped fine)

1/2  TSP BEEF BASE

1  TSP RED PEPPER FLAKES

1/2  TSP CINNAMON (Ground)

1  TSP BLACK PEPPER (Freshly Ground)

1/2  TSP ALLSPICE

1  TSP WHOLE THYME LEAFS

1-1/2   TBSP STEEN'S MOLASSES

1/2  CUP EXTRA VIRGIN OLIVE OIL

Bread

8-10 PITA BREADS (Cut in half)

Assembly Ingredients
1/2  LB  FETA CHEESE (Crumbled)

1  TBSP FRESH  DILL WEED (Coarsely Chopped)

1/2 CUP KALAMATA OLIVES (Pitted and Lightly Chopped)
 

Presentation Ingredients  (Tabled in a Dipping Bowls...)

Lot  Extra Virgin Olive

Lot Tzatziki (Cucumber/Yogurt Dip) (See Recipe)

Method
In a stainless steel bowl combine the all of the filling ingredients. At this point you can gently sauté the filling in a skillet until lightly brown.  Remove and reserve refrigerated to allow the seasonings to blend together.  (At least 30 minutes)

Open the pita bread halves and spread the filling evenly throughout the center of the pitas.  Then add the the remaining assembly ingredients.

Preheat oven to 400F, bake 10-15 minutes or until pitas are lightly brown and the meat is cooked throughout.   The feta cheese will not melt, so don't worry about that.

Plate Presentation
Garnish with tabled Extra Virgin Olive Oil and Tzatziki.