You're Probably Sleeping on Arayes

Ingredients

• 1 Medium Onion (cut into large chunks)
• 1 bunch Fresh Parsley (leaves only, stems removed)
• 2 Garlic Cloves (peeled)
• 1 pound Ground Beef (15% fat) (prefer 15% fat, not 80/20)
• 1.5 tablespoons Pre‑made Kofta Spice Mix (if unavailable, see homemade blend below)
• 1 teaspoon Cumin Ground (part of homemade blend)
• 1 teaspoon Coriander Ground (part of homemade blend)
• 1 teaspoon Paprika (part of homemade blend)
• 0.5 teaspoon Black Pepper Ground (part of homemade blend)
• 1 tablespoon Baharat (7‑spice) (or make your own 7‑spice blend)
• 1 teaspoon Kosher Salt (adjust if using pre‑salted meat substitute)
• 2 tablespoons Olive Oil (for brushing pita)
• 2 Pita Bread (soft, split in half to make 4 pockets; microwave 10 s if stiff)
• 1 cup Bread Crumbs (optional) (to stretch meat, optional)

Instructions

1. Process Onion, Parsley & Garlic

   Cut the onion into large chunks, strip parsley leaves from stems, and peel the garlic. Place all in the food processor and pulse until a coarse paste forms, scraping down the sides as needed.

   Time: PT5M

2. Remove Excess Moisture

   Transfer the paste to a clean bowl. Scoop handfuls, squeeze firmly over the bowl to expel as much liquid as possible (about 5 squeezes). Return the wrung‑out paste to the processor.

   Time: PT3M

3. Add Spices & Salt

   Add the pre‑made kofta mix (or the homemade blend of cumin, coriander, paprika, black pepper, and baharat) and 1 tsp kosher salt to the processor. Pulse briefly to combine; the mixture should become aromatic and slightly gritty.

   Time: PT2M

4. Incorporate Ground Beef

   Add the 1 lb ground beef (and optional breadcrumbs) to the bowl. Using hands or a sturdy spoon, mix until just combined – you want a sticky texture but avoid over‑mixing.

   Time: PT3M

5. Prepare Pita Halves

   If the pita isn’t pliable, microwave each whole pita for 10 seconds, then cut each in half to create four pockets. Lay them flat on a clean surface.

   Time: PT2M

6. Stuff Pita Pockets

   Spoon roughly a quarter of the meat mixture onto each pita half. Spread the meat into an even layer about 1 cm thick, pressing gently to adhere to the bread.

   Time: PT5M

7. Brush with Olive Oil

   Lightly brush or spray each stuffed pita with olive oil on the exposed bread side to promote browning.

   Time: PT1M

8. Pre‑Cook Rest (Optional)

   Arrange the stuffed pitas on a platter and refrigerate for up to 15 minutes while you pre‑heat the grill or oven. This helps the meat set and prevents sagging.

   Time: PT5M

9. Grill or Bake

   Heat a charcoal grill, cast‑iron grill pan, or pre‑heat a conventional oven to 400°F (200°C). Cook the arayes for about 5‑6 minutes per side, until the pita is golden‑brown and the meat is cooked through (internal temp 160°F/71°C).

   Time: PT12M

   Temperature: 400°F

10. Serve

    Remove from heat, let rest 2 minutes, then serve hot with tahini sauce, yogurt dip, or plain. Enjoy immediately while the bread is crisp.

    Time: PT2M

Nutrition Facts

Calories

420

Protein

20 g

Carbohydrates

30 g

Fat

20 g

Fiber

2 g