If you're looking for a dish that's going to blow your mind, you need to try Arayes. These ain't your ordinary pita pockets, oh no. These babies are loaded with a ridiculous mix of ground meat, herbs, and spices that'll make your taste buds stand up and salute.
If you're ready to take your taste buds on a wild ride, if you're ready to experience the thrill of the grill, if you're ready to bond with your fellow food lovers, then you need to make Arayes a part of your culinary repertoire. Trust us, you won't regret it.
Ingredients
Servings 6 arayesh
- 3 pitas sliced in half
- 1 pound ground beef
- 1 pound ground lamb
- ½ white onion diced
- 1 cup parsley chopped
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- 3 cloves garlic crushed
- For serving: amba Israeli salad, tahini, and sumac pickled red onions
Nutritional Facts
Nutrition Facts
Arayes
Amount per Serving
Calories
494
% Daily Value*
Fat
33
g
51
%
Saturated Fat
14
g
88
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
14
g
Cholesterol
109
mg
36
%
Sodium
446
mg
19
%
Potassium
490
mg
14
%
Carbohydrates
18
g
6
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
29
g
58
%
Vitamin A
849
IU
17
%
Vitamin C
14
mg
17
%
Calcium
76
mg
8
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Heat your grill to a medium temperature, about 300℉ / 150℃.
- In a large bowl, mix together the beef, lamb, onion, parsley, cumin, cinnamon, black pepper, salt and garlic.
- Open each half of sliced pita and stuff with the meat filling. Spread the meat out to the edges as much as possible, without tearing the pita, so the pockets are an even thickness. If this middle is much thicker than the edges, it will be harder to cook all the way through.
- Brush the pitas with olive oil on both sides.
- Grill the arayes on all sides for a total of 8-10 minutes. If the pitas begin to burn too quickly, turn the heat down or transfer the arayes to a cooler part of the grill. You can always check that the meat is cooked through with a meat thermometer (beef/lamb should be cooked to 145℉ / 75℃). The center can take longer than you expect to cook. If it is very soft to the touch, it's not done. Cook until meat feels firm when you press your finger against the middle of the meat.
Video
Photo and video by Chaya Rappaport
