Arayes Stuffed Pita with Spiced Meat and Tahini Yogurt
Thin pita pockets stuffed with a cumin and coriander spiced meat filling, brushed with oil, and grilled until crisp. Served with a tahini yogurt sauce.
Equipment
- Grill or large skillet
- Mixing bowl
- Pastry brush
- Instant-read thermometer
Ingredients
Main Ingredients
- ½ medium yellow onion finely chopped, for the filling
- 1 lb ground lamb or ground beef for the filling
- 2 cloves garlic finely grated, for the filling
- 1 tbsp fresh parsley finely chopped, optional, for the filling
- 3 tsp ground coriander for the filling
- 3 tsp ground cumin for the filling
- 1 ½ tsp smoked paprika for the filling, or plain paprika
- ¾ tsp ground allspice for the filling
- ½ tsp cayenne pepper for the filling, reduce for less heat
- 1 ¼ tsp kosher salt for the filling
- 5 thin pocket pita breads about 6 inch, cut in half
- 2 tbsp olive oil for brushing
- 1 cup plain yogurt for the tahini yogurt sauce
- 2 tbsp tahini for the tahini yogurt sauce
- 1 tbsp lemon juice for the tahini yogurt sauce
- 1 cloves garlic grated, for the tahini yogurt sauce
- ¼ tsp kosher salt for the tahini yogurt sauce
Instructions
Cooking
- Season the meat. In a large bowl, work the onion, meat, garlic, parsley, all the spices, and the salt together until sticky and uniform.
- Fill the pockets. Gently open each pita half and spread an even layer of filling inside, pressing it out to the edges.
- Oil the outsides. Brush both sides of each stuffed pita with olive oil.
- Preheat. Heat a grill or skillet over medium high heat, or heat the oven to 400 degrees F.
- Cook. Cook 5 to 7 minutes per side on the grill, or 15 to 20 minutes in the oven turning once, until crisp and a thermometer reads 160 degrees F.
- Make the sauce. Whisk the yogurt, tahini, lemon juice, garlic, and salt until creamy.
- Serve. Cut into wedges and serve hot with the sauce.
Notes
Substitutions: Plain paprika can replace smoked paprika and mixed spice can replace allspice.
Tips: Spread the meat thin and use moderate heat so the filling cooks before the pita burns.
Storage: Refrigerate up to 3 days or freeze cooked arayes up to 2 months. Reheat to 165 degrees F. Store the sauce separately.