Arayes
Imagine a pita cut in half, stuffed with well-spiced minced meat, cooked on the grill: the crumb absorbs the juices of the meat, while the crust gets crunchy and a little charred. Isn’t your mouth watering already?
Ingredients
- 450 g ground beef
- 150 g ground lamb
- 2 onions
- 50 g parsley
- 1 tsp salt
- 1 tsp cumin
- 1/2 tsp black pepper
- 3 pitas (or 6 mini pitas)
- 50 ml extra virgin olive oil
Instructions
- In a large bowl, mix the ground meats with salt, pepper and cumin. Chop the onions and parsley in a food processor, then add them to the ground meat, mixing well.450 g ground beef, 2 onions, 50 g parsley, 1 tsp salt, 1 tsp cumin, 1/2 tsp black pepper, 150 g ground lamb
- Cut each pita in half and fill the halves with the ground meat mixture, then press them well: you want the arayes to be well stuffed but not too thick, otherwise the meat will not cook thoroughly. Aim for 2.5 cm of thickness, not more.3 pitas
- Brush a little oil on both sides of your arayes and heat the grill in the meantime. If you have a BBQ like I do, use it without hesitation. If not, heat a normal grill pan and preheat the oven to 350° F.50 ml extra virgin olive oil
- When the grill is hot, arrange the arayes on the grill and cook them until they are golden and a little scorched on the outside, about 2-3 minutes per side.
- At this point, if you have a BBQ transfer the arayes to the less hot part of the BBQ and let them cook for another 5 minutes. If you are cooking in your kitchen, transfer the arayes to the oven and let them cook for about 10 minutes, or until the meat looks done.