How to Make Arayes | Meat Stuffed Pita | Building Feasts

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner and lower in fat.

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats at a lower cost.

Chop spring onions, parsley, and coriander by hand or use a blender for ease.

Combine ground lamb and beef in a bowl.

Add 2 chopped spring onions to the meat mixture.

Add chopped parsley and coriander to the mixture.

Add salt to taste.

Use confit garlic instead of fresh; if using fresh, add a couple of chopped cloves.

Add Aleppo pepper for heat; can substitute with chili or cayenne.

Add a couple of teaspoons of a Middle Eastern spice blend (bakat) for flavor.

Add a small amount of pomegranate molasses for background flavor.

Mix the meat mixture well without overworking it.

Prepare pita bread by warming it in the oven for 2-3 minutes to make it easier to open.

Halve the warmed pita bread to create pockets.

Stuff the pita pockets generously with the meat mixture, aiming for a burger-style filling.

Prepare both thick and thin versions of the stuffed pita for comparison.

Heat a pan without oil, lightly brushing the outside of the pita to prevent sogginess.

Sear the outside of the stuffed pitas in the hot pan until they are colored and toasted, flipping to toast both sides.

Transfer the pitas to a rack in the oven to finish cooking without getting soggy, at 200°F.

Cook the thinner pitas for about 10 minutes and the thicker ones for 12-15 minutes until golden and toasted.

Prepare condiments: retrieve pickled onions and scug from the fridge.

Make a tahini sauce by mixing tahini with an equal amount of cold water, stirring until emulsified.

Add juice from half a lemon and salt to the tahini sauce for flavor.

Serve the arayes hot, drizzled with tahini sauce and topped with scug.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens