Arayes with garlic sauce

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Arayes with garlic sauce

4.0

4 small pitas, cut in half

1 yellow onion, grated & squeezed dry

7 garlic cloves, minced

2 tbsp tomato paste

⅓ cup fresh parsley, chopped

⅓ cup fresh cilantro, chopped (optional but excellent)

1 tbsp olive oil

1 lb (0.45 kg) lean ground beef

1 tsp salt,

1 tsp black pepper

1 tsp cinnamon

2 tsp cumin

2 tsp paprika

1 tsp allspice

½ cup Greek yogurt

3 tbsp tahini

½ lemon, juiced

2 garlic cloves, minced

2 tbsp olive oil

¼ cup fresh parsley, chopped

¼ cup fresh cilantro, chopped

1 tsp each: cumin, salt, pepper, paprika

Select all

Preheat your oven to 350°F (175°C).
Grate your onion and squeeze every last drop of liquid out using paper towel or cheesecloth.
In a large bowl, combine the ground beef, tomato paste, minced garlic, all the spices, parsley, cilantro (if using), and that very dry grated onion.
Mix with your hands for about 2 minutes.
Cut each pita in half. If they don’t already have a pocket, carefully use a knife to make one. Now, pack them with your beef mixture — and I mean stuff them. You want them full but not bursting (ripped pita = heartbreak).
Crisp ’Em Up: Brush the outsides of the stuffed pitas lightly with olive oil. Heat a lightly oiled skillet over medium heat. Place each arayes meat-side down and sear for 1–2 minutes until you get that gorgeous crust. Then sear the pita sides until golden and crisp.
Transfer the seared arayes to a baking sheet and finish them in the oven for 10–15 minutes, until fully cooked through.
While they bake, whisk together all the garlic tahini sauce ingredients in a bowl. Taste and adjust lemon, salt, or garlic levels to your liking.
When the arayes are hot out of the oven, optionally brush them with melted garlic herb butter. Totally optional… but trust me, it hits. Enjoy! 🫡

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