Arayes (beef-stuffed pita) If you haven’t had arayes before, you need to try it. It’s a Middle Eastern street food made with pita stuffed with seasoned ground beef or lamb and cooked until crispy. I added @McCormick Gourmet Smoked Paprika to the beef for a subtle smokiness that really brings everything together. I like serving it with this creamy cashew-cilantro dip on the side. You can find McCormick Gourmet at your local grocery store or on Amazon. Full recipe below. Explore the possibilities with @mccormickgourmet's finest 70+ flavors. Learn more at mccormick.com/gourmet. #ad #mccormickgourmetpartner #mccormickgourmet Arayes (Crispy Beef-Stuffed Pita) Ingredients For the arayes: 1 lb ground beef (or ½ lb beef + ½ lb lamb) 4 tablespoons chopped fresh parsley 1 medium yellow onion, grated and squeezed very dry 2 teaspoons McCormick Gourmet Smoked Paprika ½ teaspoon McCormick Gourmet Organic Roasted Ground Cumin (optional) 1 teaspoon McCormick Sea Salt, plus more to taste ½ teaspoon freshly ground black pepper 1 tablespoon extra virgin olive oil 4 pitas, halved 2-3 tablespoons neutral cooking oil (avocado or vegetable), for the pan 1 tablespoon extra virgin olive oil, for brushing For the cilantro-cashew dip: 1 cup raw cashews, soaked in water 30 minutes, drained 1 bunch fresh cilantro leaves 1 garlic clove Juice of ½ lime (or lemon) ½ teaspoon McCormick Sea Salt, or to taste 2 tablespoons extra virgin olive oil 3-4 tablespoons water, as needed 1-2 tablespoons mayonnaise or Greek yogurt (optional, for extra creaminess) Smoked paprika, for dusting Instructions Preheat oven to 400°F. Line a baking sheet with parchment and place a wire rack on top. In a large bowl combine the ground beef, grated onion (well squeezed), parsley, smoked paprika, cumin if using, salt, black pepper, and 1 tablespoon olive oil. Mix with your hands for about 1-2 minutes until the mixture is fully combined and slightly sticky. It should feel smooth and cohesive. Open each pita half to create a pocket. Fill each with a generous layer of the beef mixture, about ⅓-½ inch thick. Press it evenly to the edges without overpacking. Lightly brush the outside of each stuffed pita with olive oil. Heat a large cast iron or heavy skillet over medium-high heat. Add enough neutral oil to lightly coat the pan. Place the arayes open meat-side down first and cook for 1-2 minutes, until the beef develops a deep golden crust. If the meat begins browning too quickly or looks like it might burn, reduce the heat to medium. Flip the arayes and cook the pita sides until golden and crisp, about 2-3 minutes per side. Transfer the arayes to the prepared wire rack. Bake for 6-10 minutes, depending on thickness, until the beef is fully cooked through. While the arayes bake, combine soaked cashews, cilantro, garlic, lime juice, salt, olive oil, and 3 tablespoons of water in a high-speed blender. Blend until smooth. Add more water 1 tablespoon at a time until creamy. For extra creamy dip, blend in mayo or Greek yogurt. Taste and adjust salt or lime. Let the arayes rest for 2-3 minutes. Slice into quarters (or as halved) Serve immediately with the dip, dusted lightly with smoked paprika. - @yarindanieli