Directions
- 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.
- 2Make 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.
- 3Slice pita bread in half, open gently, and fill with the meat mixture. Set aside.
- 4Heat 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
- 3 garlic cloves, minced
- 100 g finely chopped parsley
- 1 small brown onion, grated/finely diced
- 1 jalapeno, diced
- 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
- 200 g Greek yoghurt
- 50 g chopped parsley
- 0.5 tsp salt
- 1 tsp black pepper
- 1 tbsp extra virgin olive oil
- 1 garlic clove, minced
- 6 pita breads
Equipment
measuring jugmixing bowlknifewooden boardpestle and mortarbaking traygrill pan
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