Several posts ago i mentioned araaya recipe in Dubai, New Arabic Cuisine cookbook and how i creatively streamlined the recipe using pitas. Well i was reading Recipes and Remembrances from an Eastern Mediterranean Kitchen the other day and stumbled on Khuibz bi Lahm aka Ara’is – flatbread stuffed with ground meat, that calls for pita as well. The obvious advantage of the latter version is an idea to heat breads for several mins in the oven and then cut a pocket (w/o cutting around a whole pita).
With this encouragement from the expert i decided to try the fish filling from the Dubai book: white fish (i used turbot) was diced small and marinated with scallions, garlic, tomatoes, pomegranate molasses, cumin, cinnamon and lemon juice. Pitas got stuffed and pan fried (lightly pressed with a med pan on top) for 3mins on each side. Served with a salad of cucumber and walnuts salad in yogurt, mint and garlic dressing. Very good.