Arayes

46 mins
Serves 1
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Directions

  1. 1Combine all filling ingredients in a large bowl, mix well, and let rest in the fridge for at least 30 minutes (or overnight).
  2. 2Combine all filling ingredients in a large bowl, mix well, and let rest in the fridge for at least 30 minutes (or overnight).
  3. 3Combine all filling ingredients in a large bowl, mix well, and let rest in the fridge for at least 30 minutes (or overnight).
  4. 4Combine all sauce ingredients in another bowl, mix well, and let rest in the fridge for at least 30 minutes.
  5. 5Combine all sauce ingredients in another bowl, mix well, and let rest in the fridge for at least 30 minutes.
  6. 6Combine all sauce ingredients in another bowl, mix well, and let rest in the fridge for at least 30 minutes.
  7. 7Slice pita breads in half, open gently, fill with the meat mixture, and set aside.
  8. 8Slice pita breads in half, open gently, fill with the meat mixture, and set aside.
  9. 9Slice pita breads in half, open gently, fill with the meat mixture, and set aside.
  10. 10Heat a grill pan, oil it, add the arayes, and cook for about 30 seconds per side to get grill marks.
  11. 11Heat a grill pan, oil it, add the arayes, and cook for about 30 seconds per side to get grill marks.
  12. 12Heat a grill pan, oil it, add the arayes, and cook for about 30 seconds per side to get grill marks.
  13. 13Remove from grill and bake in a preheated 180°C oven for 10 minutes until the meat is cooked and the bread is crispy.
  14. 14Remove from grill and bake in a preheated 180°C oven for 10 minutes until the meat is cooked and the bread is crispy.
  15. 15Remove from grill and bake in a preheated 180°C oven for 10 minutes until the meat is cooked and the bread is crispy.
  16. 16Serve with the dipping sauce.
  17. 17Serve with the dipping sauce.
  18. 18Serve with the dipping sauce.

Ingredients

  • 500 g beef/lamb mince
  • 500 g beef/lamb mince
  • 500 g beef/lamb mince
  • 3 garlic cloves
  • 3 garlic cloves
  • 3 garlic cloves
  • 100 g parsley
  • 100 g parsley
  • 100 g parsley
  • 1 brown onion
  • 1 brown onion
  • 1 brown onion
  • 1 jalapeno
  • 1 jalapeno
  • 1 jalapeno
  • 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 parsley
  • 50 g parsley
  • 50 g 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
  • 1 garlic clove
  • 1 garlic clove
  • 6 pita breads
  • 6 pita breads
  • 6 pita breads

Equipment

grill panmixing bowlrolling pinknifemortar and pestle