Directions
- 1Start by grating your onion and squeezing out the extra liquid.
- 2Preheat oven to 350°F.
- 3In a large bowl, mix the grated onion with ground beef, garlic, jalapeño, tomato paste, fresh herbs (parsley, cilantro), olive oil, ice water, and spices (salt, black pepper, cumin, paprika, allspice, coriander, garlic powder, cinnamon) until fully combined and slightly sticky.
- 4Cut the pitas in half and gently open each pocket (heat the pitas in the microwave for a few seconds first to make them easier to open).
- 5Stuff the meat mixture into pita halves, spreading a thin layer inside each.
- 6Drizzle the outside of the stuffed pitas generously with olive oil.
- 7Heat a pan over medium heat.
- 8Sear them in a pan for a couple minutes until charred, meat side down first for 1-2 minutes, then flip and cook each pita side until golden and crispy.
- 9Place in the oven for 15 minutes, or until the meat reaches 155°F internally.
- 10While that cooks, mix together all your sauce ingredients (Greek yogurt, tahini, garlic cloves, lemon juice, olive oil, salt, cumin, parsley, cilantro) for a quick homemade dipping sauce until smooth.
- 11Brush the hot arayes with olive oil mixed with minced garlic and parsley, then serve with the dipping sauce.
Ingredients
- 1 lb ground beef (85/15)
- 1 small yellow onion, grated and squeezed dry
- 5 garlic cloves, finely grated
- 1 grated jalapeño
- 2 tbsp tomato paste
- 1 cup parsley, finely chopped
- 0.25 cup cilantro, finely chopped
- 1 tbsp olive oil
- 1 tbsp ice water
- 1 tsp salt
- 1 tsp black pepper
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp allspice
- 1 tsp coriander
- 1 tsp garlic powder
- 0.25 tsp cinnamon
- 4 pitas, cut in half
- 0.75 cup Greek yogurt
- 0.25 cup tahini
- 3 garlic cloves, finely grated
- 0.5 lemon, juice of
- 1 tbsp olive oil
- 0.5 tsp salt
- 0.25 tsp cumin
- 2 tbsp parsley, finely chopped
- 2 tbsp cilantro, finely chopped
Equipment
panovenlarge bowlmicrowave
Tips
- Preheat the oven.
- Heat the pitas in the microwave for a few seconds first to make them easier to open.
- Brush the hot arayes with olive oil mixed with minced garlic and parsley before serving.
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