Ingredients:
- 5 lbs Ground Beef (80/20 lean)
- 5 lb Ground Lamb (optional)
- 1 medium Yellow Onion, finely grated
- 4 cloves Garlic, minced finely
- 1/4 cup packed Fresh Parsley, finely chopped
- 2 teaspoons Dried Oregano
- 1 teaspoon Dried Rosemary, crushed
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Ground Coriander
- 1/4 teaspoon Ground Cinnamon
- 1 teaspoon Freshly ground Black Pepper
- 5 teaspoons Kosher Salt
- 2 Tablespoons very cold Ice Water
Instructions:
- Finely grate the onion and squeeze out any excess liquid. Mince the garlic finely and chop the parsley.
- In a small bowl, mix together the oregano, rosemary, cumin, coriander, cinnamon, salt, and pepper.
- In a large mixing bowl, gently combine the ground beef, ground lamb (if using), prepared aromatics, and the spice mixture. Do not overmix.
- Add the ice water and work the mixture gently by hand for about 30 seconds until the spices are evenly distributed and the mixture is slightly tacky.
- Form the meat mixture into a tight, uniform log shape (about 8-10 inches long). Wrap tightly in plastic wrap, ensuring no air pockets exist. Chill in the refrigerator for a minimum of 4 hours, preferably overnight, to set the structure.
- Preheat the oven to 325°F (165°C). Unwrap the chilled meat log and place it onto a foil-lined baking sheet. Wrap the loaf loosely in foil, leaving the top slightly peaked for ventilation.
- Bake for approximately 1 hour 15 minutes. The internal temperature in the center must reach 160°F (71°C).
- Remove from the oven, discard the foil, and let the meat rest for 15 minutes. Re-wrap tightly in fresh plastic wrap and refrigerate until completely cold (at least 2 hours or overnight) to ensure it firms up for slicing.
- Once thoroughly chilled and firm, slice the loaf very thinly (about 1/8 inch thick). Heat a large skillet or griddle over medium-high heat with a small amount of oil.
- Sear the thin slices in batches until nicely browned and slightly crispy on the edges. Serve immediately on warm pita bread.