Ingredients
The Meat Filling:
500g (1 lb) Ground Lamb or Beef (20% fat is best for juiciness)
1 Small onion, grated and squeezed of excess liquid
2 cloves Garlic, minced
2 tbsp Fresh parsley, finely chopped
Spices: 1 tsp Cumin, 1 tsp Smoked Paprika, ½ tsp Allspice, ½ tsp Cinnamon, salt, and black pepper
1 tbsp Pomegranate molasses (optional, for a tangy depth)
The Build:
2-4 Thick, pocket-style Greek pitas or flatbreads
4 Large egg yolks (kept whole)
1 cup Shredded Mozzarella or Monterey Jack (for the melt)
½ cup Labneh or Greek yogurt (to dollop inside)
Butter or Olive oil for brushing
Instructions
Prepare the Meat:
In a large bowl, mix the ground meat, grated onion, garlic, parsley, and all the spices. Don’t overwork the meat; just mix until combined.
Stuff the Pita:
Carefully slice an opening into the side of your pita to create a deep pocket. Spread a thin layer of the raw meat mixture against the bottom and top “walls” of the pita, leaving a hollow space in the center.
The “Lava” Core:
Add a tablespoon of shredded cheese into the hollow center. Carefully slide one raw egg yolk into the middle of the cheese. Add a dollop of labneh/yogurt next to it, then seal the “mouth” of the pita with a little more meat or a pinch of cheese to keep the egg from escaping.
The Sear:
Brush the outside of the pitas generously with olive oil or melted butter.
Skillet Method: Heat a cast-iron skillet over medium heat. Sear the pita for 4–5 minutes per side until the bread is charred and the meat inside is cooked through.
Pro Tip: If the bread browns too fast before the meat is done, pop them in a 200°C (400°F) oven for 5 minutes.
The Finish:
Slice them in half immediately while the cheese and yolk are still molten. Garnish with fresh parsley, a squeeze of lemon, and halved cherry tomatoes as seen in your photo.
