Juicy Beef Arayes
Crispy pita stuffed with juicy, spiced ground beef, grilled to perfection and served with tahini, sumac onions, and Amba sauce. A flavorful Israeli-Mediterranean street food favorite that's easy to make on the stovetop or BBQ.
30 minutes
Serves 8
Medium
Instructions
- 1.In a large bowl combine all the beef mixture ingredients. Knead the beef mixture for at least 5 minutes with wet hands.
- 2.Open up each pita half and stuff it with a handful of the ground beef mixture.
- 3.On the stove on medium heat, pour 5 tablespoons of olive oil into a grilling pan.
- 4.Fry each stuffed pita face down for 4 minutes until it gets a nice brown color.
- 5.Then flip it that the pitas will be faced up.
- 6.Spray olive oil on top of the pitas.
- 7.Transfer to a preheated oven on 420F for 20 more minutes.
- 8.Serve it hot on a nice plate topped with tahini dressing, sumac onions, chopped parsley, and Amba sauce.
Ingredients
- •Beef mixture ingredients-
- •3 pounds of ground beef 80/20
- •Handful of chopped parsley
- •Handful of chopped cilantro
- •1 shallot, finely chopped
- •1.5 teaspoons of salt
- •1 teaspoon of ground pepper
- •1 teaspoon of paprika
- •1 teaspoon of sumac
- •1 teaspoon of cumin
- •1 teaspoon of Ras el Hanut
- •3 minced garlic cloves
- •5 tablespoons of olive oil
- •For the pan-
- •8 pita breads, cut to halves
- •5 tablespoons of olive oil
- •Olive oil spray
- •Garnish-
- •tahini dressing
- •sumac onions
- •chopped parsley
- •Amba sauce
Instructions
- 1.In a large bowl combine all the beef mixture ingredients. Knead the beef mixture for at least 5 minutes with wet hands.
- 2.Open up each pita half and stuff it with a handful of the ground beef mixture.
- 3.On the stove on medium heat, pour 5 tablespoons of olive oil into a grilling pan.
- 4.Fry each stuffed pita face down for 4 minutes until it gets a nice brown color.
- 5.Then flip it that the pitas will be faced up.
- 6.Spray olive oil on top of the pitas.
- 7.Transfer to a preheated oven on 420F for 20 more minutes.
- 8.Serve it hot on a nice plate topped with tahini dressing, sumac onions, chopped parsley, and Amba sauce.
