Sort ingredients
curtdusoleil
QR Code
Listen
Pdf
In a large bowl, combine the ground beef, grated onion (including the juices), garlic, parsley, kosher salt, black pepper, cumin, coriander, paprika, crushed red pepper flakes, cinnamon, and oregano.
Mix just until everything is evenly combined. Be careful not to overmix the meat.
Cover and refrigerate for 20 minutes to allow the flavors to meld.
Add the feta, tahini, Greek yogurt, lemon juice, garlic, olive oil, black pepper, and ⅜ cup cold water to a food processor or blender.
Blend until smooth and creamy. Add additional water, one tablespoon at a time, until the sauce reaches your desired consistency.
Cut each pita in half to create pockets.
Divide the beef mixture evenly among the pita halves, pressing it into a thin, even layer all the way to the edges.
In a small bowl, stir together the melted butter and olive oil. Brush both sides of each stuffed pita generously.
Heat a cast-iron skillet, grill, or grill pan over medium heat.
Cook the arayes for 4–5 minutes per side, pressing gently with a spatula, until the pita is crispy and deeply golden brown and the beef reaches an internal temperature of 160°F.
Slice each arayes in half and serve warm with the whipped feta tahini sauce, cucumber tomato salad, and fresh lemon wedges.