How does Sfeeha on Pita end up with Tripping on Goat?

Serves 4-6 Servings     adjust servings

Preparation 25 min

Cook Time PT7-10M

Total Time 25 mins

Pita, ground beef and a salad all in one make this a most unusual but fabulous dish.


For the Arabic Spice Mixture

  • 1 Tbsp ground black pepper
  • 1 Tbsp paprika
  • 1 Tbsp ground cumin
  • 1/2 Tbsp ground coriander
  • 1/2 Tbsp1 tablespoon ground cloves
  • 1/ tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 1/4 teaspoon ground cardamom

For the Beef

  • 1 pound of ground beef (98% fat free, if possible)
  • 4 ounces of chopped onion
  • 1/2 cup of minced Italian parsley
  • 3 Tbsp of tahini
  • 1 tsp of minced garlic
  • 1 Tbsp of pomegranate molasses
  • 2 Tbsp of tomato paste
  • 3 Tbsp of labneh (yogurt cheese) (I had no idea what this is, so I used queso fresco, a firm, white cheese)
  • 1 1/2 teaspoon salt (or to taste)
  • 1 teaspoon of Arabic seven-spice (I made my own from spices on hand; recipe below)
  • 1 teaspoon of sumac
  • 1/2 teaspoon (or more, to taste) of dried chili flakes or chili powder

For the Salad Mixture

  • 2 cups of cherry tomatoes
  • 2 cups of chopped Italian parsley
  • 1 cup of chopped onion or green onion
  • 1 cup of pomegranate seeds (I did not have any pomegranate seeds but I am dying to try it with them!)

For the Dressing

  • 1/4 cup of olive oil
  • 3 Tbsp of fresh lemon juice
  • 1 tsp of sumac
  • 1 tsp of salt
  • a dash of allspice


  1. Mix all of the spice ingredients together. This will be more than you need but you will be making this again!
  2. Chop the onion fine and combine with some salt; place it on a sieve lined with a paper towel and let the onion drain its juice for 30 minutes or so.
  3. Place the meat, spices, drained onion, chopped parsley, tahini, pomegranate molasses, labneh (for me, queso) and minced garlic in the bowl of a food processor. Process for 2 minutes or until the mixture turns pasty. Transfer to a bowl.
  4. Preheat the oven to 375F and line a few baking sheets with foil. Place a pita on the foil and slather about 1/2 to 3/4 cup of the meat mixture (depending on the size of the pita) on the pita, using a spatula to spread it as evenly as possible. Continue with the rest of the pitas.
  5. Bake for 7-10 minutes, checking halfway through. When the meat looks cooked, remove from the oven.
  6. Mix the salad ingredients together; add the dressing and serve on top of the warm pita.

Recipe Notes

NOTE: I thought the author's dish looked adorable all folded up and with the top edges held together with toothpicks. I have great toothpicks so was excited about doing the same thing. Not so way was that pita going to bend without breaking after it's time in the oven. So I might try it sometime before it goes in the oven, but now see there is no need either; this I can live without experiencing. I think. ?

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