Arayes

46 mins
Serves 6
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Directions

  1. 1Make the filling by combining all filling ingredients in a large bowl. Mix well and let it rest in the fridge for at least 30 minutes, or better yet, overnight.
  2. 2Make the filling by combining all filling ingredients in a large bowl. Mix well and let it rest in the fridge for at least 30 minutes, or better yet, overnight.
  3. 3Make the filling by combining all filling ingredients in a large bowl. Mix well and let it rest in the fridge for at least 30 minutes, or better yet, overnight.
  4. 4Make the dipping sauce by combining all sauce ingredients in another bowl, mix well and let it rest in the fridge for at least 30 minutes to allow flavors to combine.
  5. 5Make the dipping sauce by combining all sauce ingredients in another bowl, mix well and let it rest in the fridge for at least 30 minutes to allow flavors to combine.
  6. 6Make the dipping sauce by combining all sauce ingredients in another bowl, mix well and let it rest in the fridge for at least 30 minutes to allow flavors to combine.
  7. 7Slice pita bread in half, open gently, and fill with the meat mixture. Set aside.
  8. 8Slice pita bread in half, open gently, and fill with the meat mixture. Set aside.
  9. 9Slice pita bread in half, open gently, and fill with the meat mixture. Set aside.
  10. 10Heat a grill pan, oil it well, and cook arayes for about 30 seconds per side until grill marks appear. Remove and bake in a preheated oven at 180°C for 10 minutes until the meat is fully cooked and the bread is crispy.
  11. 11Heat a grill pan, oil it well, and cook arayes for about 30 seconds per side until grill marks appear. Remove and bake in a preheated oven at 180°C for 10 minutes until the meat is fully cooked and the bread is crispy.
  12. 12Heat a grill pan, oil it well, and cook arayes for about 30 seconds per side until grill marks appear. Remove and bake in a preheated oven at 180°C for 10 minutes until the meat is fully cooked and the bread is crispy.

Ingredients

  • 500 g beef/lamb mince
  • 500 g beef/lamb mince
  • 500 g beef/lamb mince
  • 3 garlic cloves, minced
  • 3 garlic cloves, minced
  • 3 garlic cloves, minced
  • 100 g finely chopped parsley
  • 100 g finely chopped parsley
  • 100 g finely chopped parsley
  • 1 small brown onion, grated/finely diced
  • 1 small brown onion, grated/finely diced
  • 1 small brown onion, grated/finely diced
  • 1 jalapeno, diced
  • 1 jalapeno, diced
  • 1 jalapeno, diced
  • 1 tsp ground ginger
  • 1 tsp ground ginger
  • 1 tsp ground ginger
  • 1 tsp ground green cardamom
  • 1 tsp ground green cardamom
  • 1 tsp ground green cardamom
  • 1 tbsp black pepper
  • 1 tbsp black pepper
  • 1 tbsp black pepper
  • 0.5 tbsp salt
  • 0.5 tbsp salt
  • 0.5 tbsp salt
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 0.5 tsp nutmeg
  • 0.5 tsp nutmeg
  • 0.5 tsp nutmeg
  • 2 tsp Aleppo chili pepper
  • 2 tsp Aleppo chili pepper
  • 2 tsp Aleppo chili pepper
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 2 tsp extra virgin olive oil
  • 2 tsp extra virgin olive oil
  • 2 tsp extra virgin olive oil
  • 200 g Greek yoghurt
  • 200 g Greek yoghurt
  • 200 g Greek yoghurt
  • 50 g chopped parsley
  • 50 g chopped parsley
  • 50 g chopped parsley
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tbsp extra virgin olive oil
  • 1 tbsp extra virgin olive oil
  • 1 tbsp extra virgin olive oil
  • 1 garlic clove, minced
  • 1 garlic clove, minced
  • 1 garlic clove, minced
  • 6 pita breads
  • 6 pita breads
  • 6 pita breads

Equipment

measuring jugmixing bowlknifewooden boardpestle and mortarbaking traygrill pan