Ingredients
- -4 small pitas, cut in half
- -1 yellow onion, grated & squeezed dry
- -7 garlic cloves, minced
- -2 tbsp tomato paste
- -1/3 cup fresh parsley, chopped
- -1/3 cup fresh cilantro, chopped (optional but excellent)
- -1 tbsp olive oil
- -1 lb (0.45 kg) lean ground beef
- -Spices: 1 tsp salt, 1 tsp black pepper, 1 tsp cinnamon, 2 tsp cumin, 2 tsp paprika, 1 tsp allspice
Sauce Ingredients
-1/2 cup Greek yogurt
-3 tbsp tahini
-1/2 lemon, juiced
-2 garlic cloves, minced
-2 tbsp olive oil
-1/4 cup fresh parsley, chopped
-1/4 cup fresh cilantro, chopped
-1 tsp each: cumin, salt, pepper, paprika
Instructions
- Preheat your oven to 350°F (175°C). Grate your onion and squeeze every last drop of liquid out using paper towel or cheesecloth.
- In a large bowl, combine the ground beef, tomato paste, minced garlic, all the spices, parsley, cilantro (if using), and that very dry grated onion. Mix with your hands for about 2 minutes.
- Cut each pita in half. If they don’t already have a pocket, carefully use a knife to make one. Now, pack them with your beef mixture — and I mean stuff them. You want them full but not bursting (ripped pita = heartbreak).
- Crisp ’Em Up: 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 that gorgeous crust. Then sear the pita sides until golden and crisp.
- Transfer the seared arayes to a baking sheet and finish them in the oven for 10–15 minutes, until fully cooked through.
- 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.
- When the arayes are hot out of the oven, optionally brush them with melted garlic herb butter. Totally optional… but trust me, it hits. Enjoy!