Discover the Delights of Arayes: The Perfect Middle Eastern Pocket!
If you’re craving a dish that encapsulates the rich flavors of Middle Eastern cuisine, look no further than Arayes, a savory grilled pita bread stuffed with spiced meat. This recipe offers a delightful combination of spices and textures, promising a culinary experience that’s both comforting and exotic. Here’s how to bring this delicious dish to your table, complete with a creamy Tahini Yogurt Sauce for dipping.
Ingredients
For the Filling and Assembly:
- 1/2 medium yellow onion
- 6 sprigs fresh parsley
- 3 cloves garlic
- 1 tablespoon tomato paste
- 1 tablespoon pomegranate molasses (optional)
- 1 tablespoon baharat spice
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground cumin
- 1/2 teaspoon ground allspice
- 1/2 teaspoon cayenne pepper (optional)
- 1 pound lean ground beef or ground lamb
- 4 pocketed pita breads
- 2 tablespoons olive oil
For the Tahini Yogurt Sauce:
- 1 clove garlic
- 1 medium lemon
- 1/2 cup plain Greek yogurt
- 2 tablespoons tahini
- 2 tablespoons water, plus more as needed
- Kosher salt
- Freshly ground black pepper
- Sumac, for garnish (optional)
Directions
- Prepare the Filling:
- In a food processor, combine the onion, parsley, garlic, tomato paste, pomegranate molasses, baharat, salt, cumin, allspice, and cayenne pepper. Pulse until coarsely chopped.
- Transfer the mixture to a large bowl and mix in the ground meat until well combined.
- Assemble the Arayes:
- If necessary, soften the pitas in the microwave wrapped in a damp towel. Halve each pita to form pockets and stuff each with about 1/4 cup of the meat filling.
- Heat a cast iron skillet or grill pan over medium-high. Brush the stuffed pitas with olive oil and grill until each side is crisp and browned, about 3 to 5 minutes per side.
- Prepare the Sauce:
- In a small bowl, combine grated garlic, lemon juice, yogurt, tahini, and water. Adjust the consistency with more water if needed, and season with salt and pepper. Garnish with sumac if desired.
- Serve:
- Serve the warm arayes with the tahini yogurt sauce on the side for a creamy, tangy dip.
Nutritional Info
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
- Total Time: 35 minutes
- Calories: Approximately 350 kcal per serving
- Servings: 4
Arayes are not just a dish but a delightful experience, perfect for gatherings or a family dinner. The blend of spices and the tangy, creamy sauce make each bite a delectable treat. So why not try this recipe out and transport your taste buds to the Middle East right from your kitchen? Enjoy cooking and even more, enjoy every bite!
Arayes
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
FOR THE FILLING AND ASSEMBLY:
1/2 medium yellow onion
6 sprigs fresh parsley
3 cloves garlic
1 tablespoon tomato paste
1 tablespoon pomegranate molasses (optional)
1 tablespoon baharat spice
1 1/2 teaspoons kosher salt
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon cayenne pepper (optional)
1 pound lean ground beef or ground lamb
4 pocketed pita breads
2 tablespoons olive oil
FOR THE TAHINI YOGURT SAUCE:
1 clove garlic
1 medium lemon
1/2 cup plain Greek yogurt
2 tablespoons tahini
2 tablespoons water, plus more as needed
Kosher salt
Freshly ground black pepper
Sumac, for garnish (optional)
Instructions
Prepare the following, adding each to a food processor fitted with the blade attachment as you complete it: Coarsely chop 1/2 medium yellow onion (about 1 cup). Coarsely chop 6 fresh parsley sprigs (about 1/3 cup). Add 3 garlic cloves, 1 tablespoon tomato paste, 1 tablespoon pomegranate molasses if desired, 1 tablespoon baharat spice, 1 1/2 teaspoons kosher salt, 1 teaspoon ground cumin, 1/2 teaspoon ground allspice, and 1/2 teaspoon cayenne pepper if desired.
Pulse until the onions are coarsely chopped, about 10 (1-second) pulses. Scrape the mixture into a large bowl. Add 1 pound lean ground beef or ground lamb. Using your hands or a flexible spatula, mix until evenly combined; do not overmix.
If your pitas are very stiff, stack and wrap 4 pocketed pitas in a damp paper towel and microwave until just slightly warmed and pliable, about 30 seconds. Cut each pita in half to create half moons. Divide the filling evenly between the pita pockets (about 1/4 cup per pita half) and spread to create an even layer.
Heat a large cast iron skillet or grill pan over medium-high heat. Brush 2 tablespoons olive oil over the outsides of all of the pita (both sides). Working in batches, place in the pan and cook until the outside of the arayes are browned and crisp, and the filling is cooked through, 3 to 5 minutes per side. Reduce the heat as needed if the pitas are browning too quickly before the filling is cooked. Transfer to a platter and cover to keep warm while you cook the remaining arayes. Meanwhile, make the sauce.
Finely grate 1 garlic clove into a small bowl. Juice 1 medium lemon into the same bowl until you have 2 tablespoons. Add 1/2 cup plain Greek yogurt, 2 tablespoons tahini, and 2 tablespoons water. Stir to combine. Thin out with more water a tablespoon at a time as needed until the consistency is smooth and creamy. Taste and season with kosher salt and black pepper as needed. Garnish with sumac, if using. Serve the arayes with the sauce for dipping.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 350 kcal