Arayes
Savor the vibrant flavors of the Mediterranean with these mouthwatering Arayes! In just half an hour, you can enjoy crispy pita pockets filled with spiced beef, seared to perfection, and drizzled with a luscious garlic sauce that’s simply irresistible. Get ready to impress your taste buds and elevate your dinner game!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(10)
- ¼ cup cilantro, finely chopped (60 ml)
- 2 tbsp cilantro, finely chopped (30 ml)
- 1 tsp coriander (5 ml)
- 5 garlic cloves, finely grated
- 3 garlic cloves, finely grated
- 1 grated jalapeño
- Juice of ½ lemon
- 1 small yellow onion, grated and squeezed dry
- ⅓ cup parsley, finely chopped (79.9 ml)
- 2 tbsp parsley, finely chopped (30 ml)
🥩Meat & Seafood(1)
- 1 lb ground beef (85/15) (454 g)
🥛Dairy & Eggs(1)
- ¾ cup Greek yogurt (180 ml)
🫙Pantry Staples(4)
- 1 tbsp olive oil (15 ml)
- 4 pitas, cut in half
- ¼ cup tahini (60 ml)
- 2 tbsp tomato paste (30 ml)
🧂Spices & Seasonings(9)
- 1 tsp allspice (5 ml)
- 1 tsp black pepper (5 ml)
- ¼ tsp cinnamon (1.25 ml)
- 2 tsp cumin (10 ml)
- ¼ tsp cumin (1.25 ml)
- 1 tsp garlic powder (5 ml)
- 2 tsp paprika (10 ml)
- 1 tsp salt (5 ml)
- ½ tsp salt (2.5 ml)
📦Other(1)
- 1 tbsp ice water (15 ml)
👨🍳 Instructions
- 1
Preheat oven to 350°F.
- 2
In a large bowl, mix together the beef, grated onion, garlic, jalapeño, tomato paste, parsley, cilantro, olive oil, ice water, and spices until fully combined and slightly sticky.
- 3
Cut the pitas in half and gently open each pocket (heat the pitas in the microwave for a few seconds first to make them easier to open). Spread a thin layer of the meat mixture inside each pita, then brush the outside generously with olive oil.
- 4
Heat a pan over medium heat. Cook the arayes meat side down first for 1–2 minutes until charred, then flip and cook each pita side until golden and crispy.
- 5
Finish in the oven for 15 minutes, or until the meat reaches 155°F internally.
- 6
While the arayes cook, mix together all sauce ingredients until smooth.
- 7
Brush the hot arayes with olive oil mixed with minced garlic and parsley, then serve with the dipping sauce.
💡 Pro Tips
- ✓Mix the meat filling with ice water (not room temp) at roughly 2-3 tablespoons per pound of beef, because cold water keeps the fat from smearing and melting prematurely, resulting in a juicier filling once cooked.ingredient2-3 tbsp per lb
- ✓Spread the meat mixture in a thin, even layer no thicker than 1/4 inch inside the pita so it cooks through to 155°F by the time the exterior achieves proper char, preventing a raw center or burnt bread.technique1/4 inch thickness
- ✓Microwave pitas for 10-15 seconds before splitting them because heat makes the gluten network more pliable, reducing tearing when you open the pocket.technique10-15 seconds
- ✓Sear the meat-filled side first over medium heat for only 1-2 minutes to build a Maillard crust while the interior remains raw, then finish in a 350°F oven so the pita doesn't over-brown before the meat reaches a safe internal temperature.timing155°F internal
- ✓Use an instant-read thermometer inserted through the crust into the thickest part of the meat layer rather than judging by color, since ground beef mixed with tomato paste and spices can appear done externally while still under 155°F internally.equipment155°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Arayes
Savor the vibrant flavors of the Mediterranean with these mouthwatering Arayes! In just half an hour, you can enjoy crispy pita pockets filled with spiced beef, seared to perfection, and drizzled with a luscious garlic sauce that’s simply irresistible. Get ready to impress your taste buds and elevate your dinner game!
📝 Ingredients
Serves 4🥬Fresh Produce(10)
- ¼ cup cilantro, finely chopped (60 ml)
- 2 tbsp cilantro, finely chopped (30 ml)
- 1 tsp coriander (5 ml)
- 5 garlic cloves, finely grated
- 3 garlic cloves, finely grated
- 1 grated jalapeño
- Juice of ½ lemon
- 1 small yellow onion, grated and squeezed dry
- ⅓ cup parsley, finely chopped (79.9 ml)
- 2 tbsp parsley, finely chopped (30 ml)
🥩Meat & Seafood(1)
- 1 lb ground beef (85/15) (454 g)
🥛Dairy & Eggs(1)
- ¾ cup Greek yogurt (180 ml)
🫙Pantry Staples(4)
- 1 tbsp olive oil (15 ml)
- 4 pitas, cut in half
- ¼ cup tahini (60 ml)
- 2 tbsp tomato paste (30 ml)
🧂Spices & Seasonings(9)
- 1 tsp allspice (5 ml)
- 1 tsp black pepper (5 ml)
- ¼ tsp cinnamon (1.25 ml)
- 2 tsp cumin (10 ml)
- ¼ tsp cumin (1.25 ml)
- 1 tsp garlic powder (5 ml)
- 2 tsp paprika (10 ml)
- 1 tsp salt (5 ml)
- ½ tsp salt (2.5 ml)
📦Other(1)
- 1 tbsp ice water (15 ml)
👨🍳 Instructions
- 1
Preheat oven to 350°F.
- 2
In a large bowl, mix together the beef, grated onion, garlic, jalapeño, tomato paste, parsley, cilantro, olive oil, ice water, and spices until fully combined and slightly sticky.
- 3
Cut the pitas in half and gently open each pocket (heat the pitas in the microwave for a few seconds first to make them easier to open). Spread a thin layer of the meat mixture inside each pita, then brush the outside generously with olive oil.
- 4
Heat a pan over medium heat. Cook the arayes meat side down first for 1–2 minutes until charred, then flip and cook each pita side until golden and crispy.
- 5
Finish in the oven for 15 minutes, or until the meat reaches 155°F internally.
- 6
While the arayes cook, mix together all sauce ingredients until smooth.
- 7
Brush the hot arayes with olive oil mixed with minced garlic and parsley, then serve with the dipping sauce.
💡 Pro Tips
- ✓Mix the meat filling with ice water (not room temp) at roughly 2-3 tablespoons per pound of beef, because cold water keeps the fat from smearing and melting prematurely, resulting in a juicier filling once cooked.ingredient2-3 tbsp per lb
- ✓Spread the meat mixture in a thin, even layer no thicker than 1/4 inch inside the pita so it cooks through to 155°F by the time the exterior achieves proper char, preventing a raw center or burnt bread.technique1/4 inch thickness
- ✓Microwave pitas for 10-15 seconds before splitting them because heat makes the gluten network more pliable, reducing tearing when you open the pocket.technique10-15 seconds
- ✓Sear the meat-filled side first over medium heat for only 1-2 minutes to build a Maillard crust while the interior remains raw, then finish in a 350°F oven so the pita doesn't over-brown before the meat reaches a safe internal temperature.timing155°F internal
- ✓Use an instant-read thermometer inserted through the crust into the thickest part of the meat layer rather than judging by color, since ground beef mixed with tomato paste and spices can appear done externally while still under 155°F internally.equipment155°F