Directions
- 1Combine all filling ingredients in a large bowl, mix well, and let rest in the fridge for at least 30 minutes (or overnight).
- 2Combine all sauce ingredients in another bowl, mix well, and let rest in the fridge for at least 30 minutes.
- 3Slice pita breads in half, open gently, fill with the meat mixture, and set aside.
- 4Heat a grill pan, oil it, add the arayes, and cook for about 30 seconds per side to get grill marks.
- 5Remove from grill and bake in a preheated 180°C oven for 10 minutes until the meat is cooked and the bread is crispy.
- 6Serve with the dipping sauce.
Ingredients
- 500 g beef/lamb mince
- 3 garlic cloves
- 100 g parsley
- 1 brown onion
- 1 jalapeno
- 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 parsley
- 0.5 tsp salt
- 1 tsp black pepper
- 1 tbsp extra virgin olive oil
- 1 garlic clove
- 6 pita breads
Equipment
grill panmixing bowlrolling pinknifemortar and pestle
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