Arayes- Meat Stuffed Pita

Author Rachel

Prep Time 10

Cook Time 15

Chilling Time 1

Yield 6 servings

Savory Middle Eastern Trear with a crispy exterior and a juicy, well-seasoned meat filling.

Kosher, Meat

1 pound (450g) ground beef use lean ground beef to avoid too much oil making the bread soggy
1 small onion white/yellow finely chopped
2 garlic cloves crushed
½ cup chopped parsley
½ cup chopped cilantro
½ Teaspoon ground cumin
½ Teaspoon paprika
Optional ½ Teaspoon baharat, or Jerusalem grill spice
Salt and black pepper to taste
2 Tablespoons olive oil

Heat two tablespoons of olive oil in a large skillet over medium heat.
Add the chopped onion and cook, stirring occasionally, until the onion is caramelized and golden brown, about 10-15 minutes.
Allow the caramelized onion to cool slightly before adding it to the meat.
In a large bowl, mix all the filling ingredients until well incorporated. Cover the bowl tightly with plastic wrap and let the mixture rest in the refrigerator for an hour up to overnight.
Stuff the beef mixture into the pita pockets, dividing evenly for 6 Arayes. Press it down to ensure it's well-packed.

Mix the olive oil with all the brushing spices. Brush the outer side of each pita to help them crisp up.
Preheat your oven to 400°F (200°C) and place the stuffed pitas on a baking sheet. If baking, do not use parchment paper; lay them on a rack on top of a baking sheet to ensure air circulates around them and the drippings fall onto the sheet.
Bake for approximately 15-20 minutes, or until the meat is cooked and the bread is crispy.

Once cooked, remove the Arayes from the oven.
Optional: Sprinkle chopped parsley on top and serve with tahini sauce on the side.