Arayes
Equipment
Ingredients
Meat Filling
lean ground beef (raw)
450 g
yellow onion (grated, squeezed_dry)
1 piece
garlic cloves (minced)
7 clove
tomato paste
2 tbsp
fresh parsley (chopped)
0.33 cup
fresh cilantro (chopped)
0.33 cup
olive oil
1 tbsp
salt
1 tsp
black pepper
1 tsp
cinnamon
1 tsp
cumin
2 tsp
paprika
2 tsp
allspice
1 tsp
Pita Bread
small pitas (cut_in_half)
4 piece
olive oil
2 tbsp
Garlic Tahini Sauce
Greek yogurt
0.5 cup
tahini
3 tbsp
lemon (juiced)
0.5 piece
garlic cloves (minced)
2 clove
olive oil
2 tbsp
fresh parsley (chopped)
0.25 cup
fresh cilantro (chopped)
0.25 cup
cumin
1 tsp
salt
1 tsp
black pepper
1 tsp
paprika
1 tsp
Instructions
Preheat oven
Preheat your oven to 175°C.
Prepare onion
Grate the yellow onion and squeeze every last drop of liquid out using paper towel or cheesecloth.
Mix meat filling
In a large bowl, combine the ground beef, tomato paste, minced garlic, all the spices, parsley, cilantro (if using), and the very dry grated onion. Mix with your hands for about 2 minutes.
Prepare pitas
Cut each pita in half. If they don't already have a pocket, carefully use a knife to make one.
Stuff pitas
Pack the pitas with the beef mixture. Stuff them full but not bursting.
Sear arayes
Brush the outsides of the stuffed pitas lightly with olive oil. Heat a lightly oiled skillet over medium heat. Place each arayes meat-side down and sear for 1–2 minutes until you get a gorgeous crust. Then sear the pita sides until golden and crisp.
Bake arayes
Transfer the seared arayes to a baking sheet and finish them in the oven for 10–15 minutes, until fully cooked through.
Make tahini sauce
While they bake, whisk together all the garlic tahini sauce ingredients in a bowl. Taste and adjust lemon, salt, or garlic levels to your liking.
Serve
When the arayes are hot out of the oven, optionally brush them with melted garlic herb butter. Serve with the garlic tahini sauce.
Original recipe
Storage
Store sauce separately. Reheat pitas in oven to maintain crispiness
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