Arayes with Garlic Tahini Sauce

Ingredients

• 4 small pitas (Cut in half; use pitas with pockets, or carefully cut pockets with a knife.)
• 1 yellow onion (Grated and squeezed very dry using paper towel or cheesecloth.)
• 7 cloves garlic (Minced.)
• 2 tbsp tomato paste
• 0.333 cup fresh parsley (Chopped.)
• 0.333 cup fresh cilantro (Chopped; optional but recommended.)
• 1 tbsp olive oil (For the beef mixture and brushing the stuffed pitas.)
• 1 lb lean ground beef
• 1 tsp salt (For the beef mixture.)
• 1 tsp black pepper (For the beef mixture.)
• 1 tsp cinnamon (For the beef mixture.)
• 2 tsp ground cumin (For the beef mixture.)
• 2 tsp paprika (For the beef mixture.)
• 1 tsp allspice (For the beef mixture.)
• 0.5 cup Greek yogurt (For the garlic tahini sauce.)
• 3 tbsp tahini (For the garlic tahini sauce.)
• 0.5 lemon lemon juice (Juiced; for the garlic tahini sauce.)
• 2 cloves garlic (Minced; for the garlic tahini sauce.)
• 2 tbsp olive oil (For the garlic tahini sauce.)
• 0.25 cup fresh parsley (Chopped; for the garlic tahini sauce.)
• 0.25 cup fresh cilantro (Chopped; for the garlic tahini sauce.)
• 1 tsp ground cumin (For the garlic tahini sauce.)
• 1 tsp salt (For the garlic tahini sauce.)
• 1 tsp black pepper (For the garlic tahini sauce.)
• 1 tsp paprika (For the garlic tahini sauce.)
• melted garlic herb butter (Optional; brush over the hot arayes before serving. No quantity or preparation was provided.)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Grate the onion, then squeeze out every last drop of liquid using paper towel or cheesecloth. The onion should be very dry.

2. 2

   In a large bowl, combine the ground beef, tomato paste, minced garlic, salt, black pepper, cinnamon, cumin, paprika, allspice, parsley, cilantro if using, and the squeezed grated onion.

3. 3

   Mix the beef mixture with your hands for about 2 minutes, until the seasonings and herbs are evenly distributed.

4. 4

   Cut each pita in half. If the pitas do not already have pockets, carefully use a knife to create one.

5. 5

   Pack the pita halves with the beef mixture, filling them generously but not so full that the pitas rip or burst.

6. 6

   Brush the outsides of the stuffed pitas lightly with olive oil. Heat a lightly oiled skillet over medium heat.

7. 7

   Place the stuffed pitas meat-side down in the skillet and sear for 1–2 minutes, until the meat develops a browned crust.

8. 8

   Turn the pitas and sear the pita sides until golden and crisp.

9. 9

   Transfer the seared arayes to a baking sheet. Bake for 10–15 minutes, until fully cooked through.

10. 10

    While the arayes bake, whisk the Greek yogurt, tahini, lemon juice, minced garlic, olive oil, parsley, cilantro, cumin, salt, black pepper, and paprika together in a bowl.

11. 11

    Taste the garlic tahini sauce and adjust the lemon, salt, or garlic to your preference.

12. 12

    Serve the arayes hot from the oven. If desired, brush them with melted garlic herb butter before serving.

Notes

The source does not provide a quantity or separate recipe for the optional melted garlic herb butter. The source says to cook until fully cooked through but does not specify an internal temperature.

Nutrition per serving

• main
• Middle Eastern
• stuffed pita
• oven-finished
• pan-seared
• beef
• family dinner