Arayes (Middle Eastern Meat-Stuffed Pitas) with Garlic Tahini Sauce

4 meals (estimated)

From a reel by Ben Chelin — watch the original

Ingredients

• 4 small pitas, cut in half
• 1 yellow onion, grated & squeezed dry
• 7 garlic cloves, minced
• 2 tbsp tomato paste
• 1/3 cup fresh parsley, chopped
• 1/3 cup fresh cilantro, chopped (optional but excellent)
• 1 tbsp olive oil
• 1 lb (0.45 kg) lean ground beef
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp cinnamon
• 2 tsp cumin
• 2 tsp paprika
• 1 tsp allspice
• -1/2 cup Greek yogurt
• -3 tbsp tahini
• -1/2 lemon, juiced
• -2 garlic cloves, minced
• -2 tbsp olive oil
• -1/4 cup fresh parsley, chopped
• -1/4 cup fresh cilantro, chopped
• -1 tsp each: cumin
• -1 tsp each: salt
• -1 tsp each: pepper
• -1 tsp each: paprika

Instructions

1. Preheat the oven to 350°F (175°C).
2. Grate the onion and use a paper towel or cheesecloth to squeeze out all the moisture.
3. In a large bowl, combine the ground beef, tomato paste, minced garlic, all spices, parsley, cilantro, and the dried grated onion. Mix by hand for approximately 2 minutes.
4. Cut the pitas in half, creating pockets if necessary, and stuff them firmly with the beef mixture.
5. Lightly brush the outside of the stuffed pitas with olive oil.
6. Heat a lightly oiled skillet over medium heat. Sear the pitas meat-side down for 1–2 minutes to create a crust, then sear the pita sides until golden.
7. Place the seared pitas on a baking sheet and bake for 10–15 minutes until the meat is fully cooked.
8. While baking, whisk together the Greek yogurt, tahini, lemon juice, minced garlic, olive oil, parsley, cilantro, cumin, salt, pepper, and paprika in a bowl. Adjust seasoning as needed.
9. Optional: Brush the hot pitas with melted garlic herb butter before serving.