Arayes
Arayes are deliciously spiced meat stuffed into pita bread, grilled to perfection, offering a crispy texture and rich flavors - perfect for sharing.
Ingredients
For the spiced meat filling
- 0.5 medium brown onion Finely chopped
- 500 g lamb or beef mince Ground meat
- 2 cloves garlic Finely grated
- 1 tbsp parsley Finely chopped, optional
- 3 tsp ground coriander
- 3 tsp ground cumin
- 1.5 tsp smoked paprika Substitute plain paprika if desired
- 0.75 tsp ground allspice Substitute mixed spice if desired
- 0.5 tsp cayenne pepper Reduce/omit for less spice
- 1.25 tsp cooking/kosher salt
For the whipped tahini sauce
- 1 cup plain yogurt
- 2 tbsp tahini Substitute with Chinese sesame paste if desired
- 1 tbsp lemon juice
- 1 clove garlic Finely grated
- 0.5 tsp cooking/kosher salt
For the Arayes
- 5 pieces pita bread Thin pocket type, cut in half
- to taste olive oil Spray or brush on
Instructions
Preparation of Spiced Meat Filling
- Finely chop the half of the brown onion and sauté until soft.
- In a mixing bowl, combine the cooked onion, lamb or beef mince, grated garlic, chopped parsley, ground coriander, ground cumin, smoked paprika, ground allspice, cayenne pepper, and salt.
- Mix well until all ingredients are fully blended.
Cooking Arayes
- Preheat your grill or oven to medium-high heat.
- Take half of the pita bread and stuff each pocket with the spiced meat filling. Press gently to seal.
- Lightly spray or brush the outside of the stuffed pitas with olive oil.
- Grill the pitas for about 5-7 minutes on each side or until golden brown and crispy.
Whipped Tahini Sauce Preparation
- In a bowl, combine yogurt, tahini, lemon juice, grated garlic, and salt.
- Whisk together until smooth and creamy.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, grill or bake until warm and crispy. Adjust spices according to taste; add more cayenne for heat or skip certain spices for milder flavors. Experiment with different fillings like chicken or turkey for a lighter version.