Beef Stuffed Pita & Pimento Cheese Dip

Equipment: Scale, Mortar & Pestle, Bench Scraper, Peeler, Pot, Food Processor
Serves: 2-4
Level: Medium

Shopping List

¼ Bunch Parsley
½ Each Spanish Onion 

Dry Goods
4 Tablespoon Black Peppercorns whole
3 Teaspoon Allspice, whole
4 Tablespoon Cumin
3 Tablespoon Coriander
1 Tablespoon Aleppo
2 Tablespoon Kosher Salt
6 Tablespoon Neutral Oil
1½ Tablespoon Harissa
4 Oz Pimentos, chopped & drained

1½ Lb Ground Beef

6 Oz Cream Cheese
¼ Cup Sour Cream
2 Cup Cheddar Cheese, shredded

4 Each Pita Bread (7inch)

Kofte Spice

Yield: ½ Cup | 78g

4 Tablespoon | 25g Black Peppercorns whole
3 Teaspoon | 6g Allspice, whole
4 Tablespoon | 28g Cumin
3 Tablespoon | 14g Coriander
1 Tablespoon | 5g Aleppo

  1. In a pan, toast peppercorns, allspice, cumin, & coriander.
  2. Transfer to a mortar & pestle.
  3. Grind to a fine consistency.

Tips: You can use a blender to grind up your spices. After grinding, make sure to allow the spices to settle before opening the top.

Beef Farce


1 ½ Lb | 681g  Ground Beef
⅓ Oz | 10g Parsley, chopped
1 Oz | 25g Spanish Onion, small diced
2 Tablespoon | 12g  Kofte Spice (see above)
1 Tablespoon | 15g  Kosher Salt

  1. In a bowl, add ground beef, chopped parsley, diced onions, & salt.
  2. Mix well.
  3. Cook a small piece of the meat mixture.


Pimento Cheese Dip


6 Oz | 170g Cream Cheese, softened
¼ Cup | 65g Sour Cream
1 ½ | 22g Tablespoon Harissa
2 Cup | 200g Cheddar Cheese, shredded
4 Oz | 115g Pimentos, chopped & drained
½ Teaspoon |2g Kosher Salt

  1. In a food processor, add the cream cheese, sour cream, & harissa.
  2. Pulse until the ingredients are fully combined, about 30 seconds.
  3. Add in the shredded cheddar cheese, & chopped pimentos.
  4. Pulse just to combine. You don’t want to chop the cheese too much.
  5. Enjoy!


Building & Cooking


Neutral Oil As Needed
Pita Pocket
3 Oz Beef Farce

  1. Evenly stuff each pita pocket with 3-4 ounces of beef farce. Make sure that the filling is evenly spread out.
  2. In a 12-inch nonstick skillet over medium, heat, add 2 teaspoons of oil until shimmering.
  3. Add 3 of the filled pita halves & cook until well browned on the bottoms, 3 to 4 minutes.
  4. Flip the halves & cook until the second sides are well browned and the center of the meat filling reaches 160°F, another 3 to 4 minutes.
  5. Transfer to a wire rack.
  6. Cook remaining pita halves.
  7. Shingle stuffed pita on a plate & season with additional kofta spice.
  8. Serve with the Pimento Cheese Dip.


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Recipes with Kofte

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