Ingredients
Check off ingredients as you go
Makes 10 arayes (or 20 triangles)
- 500 g (1.1 lb) ground beef (minced beef) or lamb, or a mix of the two
- 1 medium onion, grated or finely chopped
- 2 cloves garlic, minced
- 1/2 bunch parsley or cilantro (coriander), finely chopped
- 1 level tsp cumin
- 1 level tsp paprika
- 1 level tsp baharat (the Lebanese 7-spice blend that makes all the difference)
- Salt, pepper
- A drizzle of olive oil
- 5 pita breads
- Olive oil for brushing
Preparing the arayes
Mix the meat with the onion, garlic, herbs and spices. Add a drizzle of olive oil. Knead until the filling is evenly combined.
Cut the pita breads in half or into quarters. Gently open each piece and fill it with a thin layer of meat (about 1 to 2 Tbsp). Flatten slightly (so the center cooks through).
Cooking the arayes
- In a skillet or on a griddle: Heat a skillet. Brush the pita with oil and grill the arayes for 3 minutes on each side, until they are golden brown and the meat is cooked through.
In the oven: Preheat to 180°C (350°F). Brush the arayes with oil. Bake for about 15 minutes, turning them halfway through.
Serve the arayes with tahini sauce or a fresh Israeli salad.
Variations
- Add a little chili (harissa) or 30 g (1 oz) toasted pine nuts to the filling.
- Cook the arayes on the barbecue, grilling them until the meat is cooked through and the pita is crispy.