Middle Eastern food is absolutely legendary, especially when it comes to the plethora of street food you can select from. One that's making the rounds right now is Arayes, a pita stuffed with juicy ground meat packed full of flavor.
We got to experience these pockets of deliciousness through Chef James Tahhan. In his first recipe posted with Foodbeast, the Emmy-award winning chef gave a quick and simple way to make Arayes at home.
A Venezuelan-born chef with Syrian roots by way of his parents, James Tahhan also spun up a quick relish-like condiment to eat with the Arayes, whether on the side or piled high on top. Maybe add a little Labneh Ranch in there as well.
It's a simple, timeless, and tasty creation that doesn't require too many ingredients to spin up, making it a great dish to try at home.
To follow Chef James's recipe, peep the details below.
- 1 pound Ground lamb
- 1 teaspoon paprika
- 1 1/2 teaspoon allspice
- 1 teaspoon tumeric
- 1/2 teaspoon oregano
- 4 cloves of garlic
- 1/2 cup parsley
- 4 pitas, cut in half
- 1 diced cucumber
- 1/2 red onion
- Splash of red wine vinegar
- 1 tablespoon of fresh dill
- Olive oil
- Salt to taste
- Start by mixing all ingredients but the pitas in a mixing bowl until well-combined.
- Season the lamb with salt and then follow by dividing the meat into four separate patties. Stuff each pita with one of the patties of meat.
- Heat up a splash of olive oil to medium high heat in a frying pan. Place the pitas meat side down so the outside sizzles and goes golden brown, about five minutes.
- Flip the Arayes until each side of the bread becomes golden and crunchy.
- Mix all of the ingredients for the relish in a separate bowl, and serve alongside the pitas!