Arayes (Meat-Stuffed Pitas)
Crispy, juicy Middle Eastern pita sandwiches stuffed with a spiced ground beef mixture and served with a bright garlic-tahini sauce. Crunchy outside, flavorful meat inside — perfect for dinner or a shareable appetizer.
Yield
4
Time
40 minutes
Ingredients
4 small pitas, halved (8 pockets)
1 lb (450 g) lean ground beef
1 yellow onion, grated and squeezed dry
7 garlic cloves, minced (for the filling)
2 tbsp tomato paste
1/3 cup fresh parsley, chopped
1/3 cup fresh cilantro, chopped (optional)
1 tbsp olive oil (for the filling)
1 tsp salt (for the filling)
1 tsp black pepper
1 tsp ground cinnamon
2 tsp ground cumin
2 tsp paprika
1 tsp ground allspice
Olive oil, for brushing/searing (about 1–2 tbsp)
Melted garlic-herb butter, for brushing (optional)
Instructions
Step 1
Preheat the oven to 350°F (175°C).
Step 2
Grate the yellow onion and squeeze out all excess liquid using paper towels or cheesecloth so the onion is very dry.
Step 3
In a large bowl, combine the ground beef, very dry grated onion, 7 minced garlic cloves, tomato paste, 1 tbsp olive oil, chopped parsley, chopped cilantro (if using), and all the spices (1 tsp salt, 1 tsp black pepper, 1 tsp cinnamon, 2 tsp cumin, 2 tsp paprika, 1 tsp allspice). Mix thoroughly with your hands for about 2 minutes until evenly combined.
Step 4
Cut each pita in half to make pockets (if a pocket isn’t already present, carefully slice to create one). Stuff each pita pocket with the meat mixture — fill them well but avoid overfilling to prevent tearing.
Step 5
Lightly brush the outside of each stuffed pita with olive oil.
Step 6
Heat a lightly oiled skillet over medium heat. Place each arayes meat-side down and sear for 1–2 minutes until a golden crust forms. Then turn and sear the pita sides until golden and crisp (total stovetop searing per sandwich ~3–5 minutes depending on heat).
Step 7
Transfer the seared arayes to a baking sheet and finish in the oven for 10–15 minutes, until the meat is fully cooked through.
Step 8
While the arayes bake, make the garlic-tahini sauce: in a bowl whisk together 1/2 cup Greek yogurt, 3 tbsp tahini, juice of 1/2 lemon, 2 minced garlic cloves, 2 tbsp olive oil, 1/4 cup chopped parsley, 1/4 cup chopped cilantro, and 1 tsp each of cumin, salt, pepper, and paprika. Taste and adjust lemon, salt, or garlic to preference.
Step 9
When the arayes come out of the oven, optionally brush with melted garlic-herb butter for extra richness. Serve hot with the garlic-tahini sauce.
%3Amax_bytes(150000)%3Astrip_icc()%2F__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2017__02__20170111-pressure-cooker-beef-barley-soup-vicky-wasik-13-84001c6817584d2cb7d5dd14b12d405d.jpg&w=640&q=75)
%3Amax_bytes(150000)%3Astrip_icc()%2F20221207-Beef-Stew-Maureen-Celestine-hero-df7b4031993c48a7ace23550ebc66ad7.jpg&w=640&q=75)
