INGREDIENTS
Meat Mixture
1 lb ground beef (85/15)
1 small yellow onion, grated and squeezed dry
5 garlic cloves, finely grated
1 grated jalapeño
2 tbsp tomato paste
1/3 cup parsley, finely chopped
1/4 cup cilantro, finely chopped
1 tbsp olive oil
1 tbsp ice water
1 tsp salt
1 tsp black pepper
2 tsp cumin
2 tsp paprika
1 tsp allspice
1 tsp coriander
1 tsp garlic powder
1/4 tsp cinnamon
Other
4 pitas, cut in half
Garlic Tahini Yogurt Sauce
3/4 cup Greek yogurt
1/4 cup tahini
3 garlic cloves, finely grated
Juice of 1/2 lemon
1 tbsp olive oil
1/2 tsp salt
1/4 tsp cumin
2 tbsp parsley, finely chopped
2 tbsp cilantro, finely chopped
INSTRUCTIONS
- 1
Preheat oven to 350°F.
- 2
In a large bowl, mix together the beef, grated onion, garlic, jalapeño, tomato paste, parsley, cilantro, olive oil, ice water, and spices until fully combined and slightly sticky.
- 3
Cut the pitas in half and gently open each pocket (heat the pitas in the microwave for a few seconds first to make them easier to open). Spread a thin layer of the meat mixture inside each pita, then brush the outside generously with olive oil.
- 4
Heat a pan over medium heat. Cook the arayes meat side down first for 1–2 minutes until charred, then flip and cook each pita side until golden and crispy.
- 5
Finish in the oven for 15 minutes, or until the meat reaches 155°F internally.
- 6
While the arayes cook, mix together all sauce ingredients until smooth.
- 7
Brush the hot arayes with olive oil mixed with minced garlic and parsley, then serve with the dipping sauce.