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Wednesday 05 August 2026 19:04:12 GMT
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Arayes ( Meat stuffed pita)  For the meat mixture: 2 lb ground beef ( 80% lean , 20% fat) Salt to taste 1 tbsp smoked paprika powder  1 tsp black pepper powder  1 tbsp garlic powder  1 tsp all spice 1 tsp cumin powder  1/2 tsp coriander powder  1 tbsp pomegranate molasses ( optional ) 1-2 fresh red or green chili ( diced ) 1 large grated onion, (squeezed out the excess water ) 2 tbsp parsley, finely chopped  3-4 cloves fresh garlic, grated To assemble: 10 small pita, cut into half Oil for cooking  For the garlic sauce: 1/2 cup mayonnaise  2 tbsp sour cream or greek yogurt  1-2 fresh cloves of garlic, grated  Salt and pepper to taste  1 tsp garlic powder  1/2 lemon juice 1 tsp fresh lemon zest 1 tbsp parsley, finely chopped  Method: In a large bowl, add ground meat season with salt, pepper, smoked paprika powder, garlic powder, all spices, cumin powder , coriander powder. Add in the pomegranate molasses, diced red chili , onion and parsley. Mix until well combined. Open each pita half carefully to create a pocket. Spread a thin, even layer of meat inside. Press gently so the filling sticks to the bread. Heat a skillet over medium heat with a thin layer of oil. Place arayes meat-side down first. Cook 3–4 minutes per side until deeply golden and crispy. Press lightly with a spatula for even browning.  Place them on a lined baking sheet.  Preheat the oven to 350 F. Bake for 10 minutes, flipping halfway. (Or You can also Airfry 375°F for 10–12 minutes, flipping halfway.) For the sauce: Whisk all sauce ingredients until smooth. Chill at least 15 minutes.  #arayes #meatstuffedpita #Recipe
Arayes ( Meat stuffed pita) For the meat mixture: 2 lb ground beef ( 80% lean , 20% fat) Salt to taste 1 tbsp smoked paprika powder 1 tsp black pepper powder 1 tbsp garlic powder 1 tsp all spice 1 tsp cumin powder 1/2 tsp coriander powder 1 tbsp pomegranate molasses ( optional ) 1-2 fresh red or green chili ( diced ) 1 large grated onion, (squeezed out the excess water ) 2 tbsp parsley, finely chopped 3-4 cloves fresh garlic, grated To assemble: 10 small pita, cut into half Oil for cooking For the garlic sauce: 1/2 cup mayonnaise 2 tbsp sour cream or greek yogurt 1-2 fresh cloves of garlic, grated Salt and pepper to taste 1 tsp garlic powder 1/2 lemon juice 1 tsp fresh lemon zest 1 tbsp parsley, finely chopped Method: In a large bowl, add ground meat season with salt, pepper, smoked paprika powder, garlic powder, all spices, cumin powder , coriander powder. Add in the pomegranate molasses, diced red chili , onion and parsley. Mix until well combined. Open each pita half carefully to create a pocket. Spread a thin, even layer of meat inside. Press gently so the filling sticks to the bread. Heat a skillet over medium heat with a thin layer of oil. Place arayes meat-side down first. Cook 3–4 minutes per side until deeply golden and crispy. Press lightly with a spatula for even browning. Place them on a lined baking sheet. Preheat the oven to 350 F. Bake for 10 minutes, flipping halfway. (Or You can also Airfry 375°F for 10–12 minutes, flipping halfway.) For the sauce: Whisk all sauce ingredients until smooth. Chill at least 15 minutes. #arayes #meatstuffedpita #Recipe

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