Main Course
Crispy pita pockets filled with a richly spiced ground beef mixture, served with a creamy garlic tahini yogurt sauce and a refreshing side salad. The arayes are charred to perfection on the outside and juicy within, offering a delightful blend of textures and aromatic flavours.
% GDA = share of an average adult's daily reference intake (2000 kcal).
Values are estimates and may vary.
100 gYellow onion
45 gGarlic
20 gJalapeño
35 gParsley
25 gCilantroGrate 100 g yellow onion, 5 clove garlic, and 20 g jalapeño. Finely chop ⅓ cup parsley and ¼ cup cilantro for the meat mixture.
450 gBeef100 gYellow onion45 gGarlic20 gJalapeño
30 mlTomato paste35 gParsley25 gCilantro
75 mlOlive oil
15 mlIce water
9 mlSalt
6½ mlBlack pepper
10 mlCumin10 mlPaprika
5 mlAllspice
5 mlCoriander
5 mlGarlic powder
1½ mlCinnamonIn a large bowl, combine 450 g beef, the grated yellow onion, grated 5 clove garlic, grated jalapeño, 30 ml tomato paste, the chopped ⅓ cup parsley, the chopped ¼ cup cilantro, 1 tbsp olive oil, 15 ml ice water, 9 ml salt, 6½ ml black pepper, 10 ml cumin, 10 ml paprika, 5 ml allspice, 5 ml coriander, 5 ml garlic powder, and 1½ ml cinnamon. Mix until fully combined and slightly sticky.
4Pita bread75 mlOlive oilCut 4 pita bread in half and gently open each pocket. You can warm 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 half, then generously brush the outside with 2 tbsp olive oil.
45 gGarlic
1Lemon35 gParsley25 gCilantro
250 gCucumber
300 gTomatoes
50 gRed onionFinely grate 3 clove garlic for the sauce. Juice 1 lemon. Finely chop 2 tbsp parsley and 2 tbsp cilantro for the sauce. Dice 250 g cucumber and 300 g tomatoes. Thinly slice 50 g red onion for the salad.
180 mlGreek yogurt
60 mlTahini45 gGarlic1Lemon75 mlOlive oil9 mlSalt10 mlCumin35 gParsley25 gCilantroIn a medium bowl, whisk together 180 ml greek yogurt, 60 ml tahini, the grated 3 clove garlic, the juice of 1 lemon, 1 tbsp olive oil, ½ tsp salt, ¼ tsp cumin, the chopped 2 tbsp parsley, and the chopped 2 tbsp cilantro until smooth.
250 gCucumber300 gTomatoes50 gRed onion75 mlOlive oil
15 mlWhite wine vinegar9 mlSalt6½ mlBlack pepperIn a separate bowl, combine the diced cucumber, diced tomatoes, and sliced red onion. Drizzle with 2 tbsp olive oil and 15 ml white wine vinegar. Season with ¼ tsp salt and ¼ tsp black pepper, then toss to combine.
Preheat the oven to 190°C Ober-/Unterhitze. Heat a large 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. Cook in batches if necessary.
Transfer the seared arayes to a baking sheet and finish in the oven for 15 minutes, or until the meat reaches an internal temperature of 68°C (155°F).
45 gGarlic75 mlOlive oil35 gParsleyWhile the arayes bake, finely mince 1 clove garlic and combine it with 1 tbsp olive oil and 1 tbsp parsley.
75 mlOlive oil180 mlGreek yogurtBrush the hot arayes generously with the prepared olive oil mixture. Serve immediately with the greek yogurt sauce for dipping and the fresh side salad.