Arayes
Directions
- 1Activate yeast by mixing it with warm water. Let stand for 5-10 minutes until foamy.
- 2In a large bowl, combine flour and salt.
- 3Add the yeast mixture to the flour and salt, then mix with hands until combined into a dough.
- 4Knead the dough until smooth and elastic.
- 5Place the dough in a lightly oiled bowl, cover and let rise in a warm place for at least 1 hour, or until doubled in size.
- 6Meanwhile, prepare the filling by combining all the filling ingredients in a bowl. Mix well and refrigerate for at least 30 minutes.
- 7Prepare the sauce by mixing all sauce ingredients in a bowl and refrigerate for at least 30 minutes.
- 8Once the dough has risen, punch it down and divide into 6 equal portions. Roll each portion into a thin circle.
- 9Cook the pita breads on a lightly oiled griddle or pan for about 30 seconds per side until lightly browned. Set aside.
- 10Slice the pita breads in half horizontally and stuff them with the meat mixture.
- 11Grill the stuffed pita breads on a hot grill pan, cooking for about 30 seconds on each side until the bread is toasted and the meat is heated through.
- 12Serve immediately with the sauce.
Ingredients
- 1 tsp active dry yeast
- 1 cup warm water
- 3 cups all purpose flour
- 1 tsp salt
- 2 tbsp olive oil
- 1 small brown onion
- 3 cloves garlic
- 1 diced jalapeno
- 100 g parsley
- 1 tsp ground ginger
- 1 tsp ground green cardamom
- 1 tbsp black pepper
- 0.5 tbsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp nutmeg
- 2 tsp Aleppo chili pepper
- 1 tsp smoked paprika
- 2 tsp extra virgin olive oil
- 500 g beef or lamb mince
- 200 g Greek yoghurt
- 50 g parsley
- 0.5 tsp salt
- 1 tsp black pepper
- 1 tbsp extra virgin olive oil
- 1 clove garlic
- 6 pita breads
Equipment
bowlmeasuring jugwooden spoonknifegraterpestle and mortargrill panrolling pin
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