Arayes with Garlic Tahini Sauce

Ingredients

• 4 small pitas (Cut in half; make pockets if needed)
• 1 yellow onion (Grated and squeezed completely dry)
• 7 cloves garlic (Minced; for the beef filling)
• 2 tbsp tomato paste
• 0.333 cup fresh parsley (Chopped; for the beef filling)
• 0.333 cup fresh cilantro (Chopped; optional but recommended; for the beef filling)
• 1 tbsp olive oil (For brushing the stuffed pitas and pan-frying)
• 1 lb lean ground beef
• 1 tsp salt (For the beef filling)
• 1 tsp black pepper (For the beef filling)
• 1 tsp cinnamon (For the beef filling)
• 2 tsp cumin (For the beef filling)
• 2 tsp paprika (For the beef filling)
• 1 tsp allspice (For the beef filling)
• 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 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)
• garlic herb butter (Melted; optional, for brushing the hot arayes)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Grate the onion, then squeeze it very dry using paper towels or cheesecloth, removing as much liquid as possible.

2. 2

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

3. 3

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

4. 4

   Cut each pita in half. If a pita does not already have a pocket, carefully open one with a knife.

5. 5

   Pack the beef mixture firmly into each pita half, filling it completely but without overstuffing or tearing the pita.

6. 6

   Lightly brush the outsides of the stuffed pitas with olive oil.

7. 7

   Heat a lightly oiled skillet over medium heat. Place the stuffed pitas meat-side down and sear for 1–2 minutes, until the meat develops a browned crust.

8. 8

   Turn the arayes 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 the beef is 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

    When the arayes are hot from the oven, optionally brush them with melted garlic herb butter. Serve with the garlic tahini sauce.

Notes

The source does not provide a quantity for the optional garlic herb butter or the additional oil used to lightly oil the skillet. The transcript describes the recipe as taking under 20 minutes, but the written instructions specify 10–15 minutes of oven time in addition to preparation and searing.

Nutrition per serving

• main
• Middle Eastern
• stuffed pitas
• beef
• oven-finished
• pan-seared
• high-protein