Beef Arayes

Method

• Prep:

  Shred your onion and strain out the excess moisture so it does not make the meat mixture wet. Finely chop your garlic and parsley and set everything aside. For the sauce, shred your cucumber and strain the juices out as well. Removing as much moisture as possible from both keeps everything together and nice and thick.

  Sauce:

  Add equal parts plain yogurt and mayo to a bowl and mix together. Go in with the chopped garlic, strained shredded cucumber, and finely chopped parsley. Add the lemon zest, lemon juice, and sazon and stir everything together until fully combined. Cover and put it in the fridge to set while you work on the arayes.

  Arayes:

  Add the ground beef to a bowl along with the strained shredded onion, chopped garlic, chopped parsley, salt, pepper, sazon, all spice, cumin, garam masala, cinnamon, paprika, garlic powder, and onion powder. Mix everything together until fully combined.

  Carefully cut each pita in half and open each pocket. Stuff the seasoned meat mixture inside each pita half making sure to spread it out evenly. Do not overstuff them because it will take longer to cook through and make it harder to sear evenly.

  Brush a little olive oil on the outside of each pita on both sides. Heat a skillet over medium heat and sear the arayes on all sides, flipping every two to three minutes until you get a nice golden color all the way around.

  Baking:

  Once you have good color on the outside, transfer to the oven and bake at 325 degrees for an additional 15 minutes to make sure the meat is cooked all the way through. I baked mine directly in the cast iron but I would recommend using a wire rack for the best results. Slice and serve with the garlic yogurt sauce on the side.

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  TIPS AND TRICKS:

  -Make sure you strain both the shredded onion and the shredded cucumber before using them. The extra moisture from both will make your meat mixture too wet and your sauce too thin. Taking the time to strain them makes a big difference in the final result.

  -Do not overstuff the pitas. You want the meat spread out in a thin, even layer inside so that it cooks all the way through during the sear and bake. Too much filling means the outside will be done before the inside is cooked.

  -Using a wire rack in the oven is the move. It allows the heat to circulate all around the arayes so every side stays crispy instead of the bottom getting soft from sitting in its own juices.

  -The yogurt sauce is best made first and left in the fridge to set while you prep everything else. Giving it time allows all of the flavors to come together and the sauce to thicken up beautifully.

  -These are also great on a flat top or grill pan if you want a little extra char on the outside. Just make sure your heat is at medium so you get color without burning the pita before the meat cooks through.

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  WHAT TO SERVE WITH THIS:

  -The garlic yogurt sauce from this recipe is the perfect dip but you can also serve these with a simple side of hummus for even more of that Middle Eastern flavor.

  -A fresh cucumber and tomato salad with a little olive oil and lemon juice pairs really well and keeps the whole meal feeling light and fresh.

  -Warm rice or pita chips on the side round this out into a full meal that everyone at the table will love.

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  FREQUENTLY ASKED QUESTIONS:

  Can I use a different type of meat?

  Ground lamb is the most traditional option for arayes and works incredibly well with these same spices. Ground chicken or turkey can also work if you prefer a lighter option, just keep in mind the fat content is lower so the mixture may be a little less juicy than beef or lamb.

  How do I know when the arayes are fully cooked?

  The best way to check is with a meat thermometer. The internal temperature should reach 160 degrees Fahrenheit for ground beef. If you do not have a thermometer, cutting one open after baking is a reliable way to check that the meat is fully cooked through with no pink remaining.

  Can I make these ahead of time?

  You can absolutely prep the meat mixture and stuff the pitas ahead of time. Store them covered in the fridge for up to 24 hours before cooking. The sauce can also be made a day ahead and actually tastes even better after sitting overnight.

  Can I cook these on a grill?

  Yes and they come out amazing on the grill. Cook them over medium heat, flipping every few minutes to get good color on both sides. Finish them in the oven or keep them covered on the grill over indirect heat to make sure the meat is fully cooked through.

  How do I store leftovers?

  Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the oven or a skillet over medium heat to bring back that crispiness on the outside. I would skip the microwave on these since it will make the pita soft and chewy.