Description
Arayes are a delicious Middle Eastern dish featuring pita bread stuffed with a flavorful mixture of ground beef, garlic, onions, parsley, and aromatic spices. This recipe offers two cooking methods: grilling on a cast iron grill pan or baking in the oven until the pitas are perfectly crispy and the meat is cooked through. Served warm with yogurt, tahini sauce, or ketchup, Arayes make for a satisfying appetizer or main dish.
Ingredients
Meat Mixture
- 1 lb extra lean ground beef (500g)
- 5 garlic cloves (peeled)
- 1/2 onion (peeled and quartered)
- 1/2 cup parsley (packed)
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon seven spice (or substitute with allspice)
- 2 tablespoons pomegranate molasses
- 2 tablespoons olive oil (for the meat mixture)
For Assembling and Cooking
- 2-3 tablespoons olive oil (for brushing the pitas)
- 4 small round pitas (about 4 inches in diameter)
Instructions
- Preheat Oven (if baking): Set your oven to 400°F (200°C) to prepare for baking the arayes later in the recipe.
- Prepare Vegetable Mixture: Finely chop the onion, garlic, and parsley, either by hand or using a food processor until finely minced. Use your hands or a cheesecloth to squeeze out as much moisture as possible from this mixture to prevent sogginess.
- Combine Meat Mixture: In a bowl, mix the ground beef with the minced onion, garlic, and parsley mixture. Add black pepper, salt, seven spice (or allspice), pomegranate molasses, and 2 tablespoons of olive oil. Mix thoroughly with your hands to ensure all ingredients and spices are evenly incorporated.
- Stuff Pitas: Cut each pita in half and gently open to form pockets. Fill each pita pocket with about 1.5 to 2 tablespoons of the meat mixture, making sure not to overfill. Press down to flatten and ensure the meat is spread evenly to the edges. Then, brush the outside of each pita with 2-3 tablespoons of olive oil to help achieve a crispy crust.
- Grill Method: Heat a cast iron grill pan over medium-high heat and brush lightly with oil. Place the pitas on the grill and cook for 3-4 minutes on each side, using a spatula to press down and ensure even cooking. Flip the pita to sear the exposed meat side as well. Adjust heat as needed to avoid burning and make sure the meat cooks through.
- Bake Method: Arrange the stuffed pitas on a baking sheet with a rack (to prevent sogginess). Bake for about 20 minutes at 400°F, turning the pitas halfway through. For extra crispiness, broil for a few minutes at the end but watch closely to avoid burning.
- Serve: Remove the arayes from heat and serve immediately. Accompany them with yogurt, tahini sauce, ketchup, or fries for a complete meal. Enjoy your delicious Middle Eastern stuffed pita!
Notes
- Pomegranate molasses adds a tangy sweetness that balances the spices, but if unavailable, you can substitute with a mix of lemon juice and a small amount of sugar or honey.
- Removing excess moisture from the vegetable mixture is critical to avoid soggy pitas.
- If grilling, a cast iron grill pan works best, but a regular skillet can also be used.
- Using a baking rack when baking promotes crispness by allowing air circulation beneath the pitas.
- Smaller 4-inch pitas are ideal for even cooking and easy handling, but larger pitas can be used if preferred.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling and Baking
- Cuisine: Middle Eastern
