Arayes (Middle Eastern Stuffed Pita)

Arayes (Middle Eastern Stuffed Pita)
Yield: 8 pieces | Prep: 15 minutes | Cook: 30 minutes

Homemade Seven Spice Blend (makes extra — store the rest in a sealed jar)

• 2 teaspoons black pepper
• 1½ teaspoons ground allspice
• 1½ teaspoons ground cumin
• 1½ teaspoons ground coriander
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon ground nutmeg

Mix all together in a small bowl. Use 1 teaspoon in the filling below; save the rest for your next batch (or for roasted vegetables, rice, or lamb).

For the beef filling:

• 1 lb extra lean ground beef (500g)
• 5 garlic cloves, peeled
• ½ onion, peeled and quartered
• ½ cup parsley, packed
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon homemade seven spice blend (above)
• 2 tablespoons pomegranate molasses (optional)
• 2 tablespoons olive oil

For assembly:

• 4 round pitas (smaller 4-inch pitas work best)
• 2–3 tablespoons olive oil, for brushing

To serve:

• Yogurt, tahini sauce, or ketchup

Instructions

1. If baking, preheat the oven to 400°F.
2. Finely chop the onion, garlic, and parsley in a food processor or by hand. Squeeze out excess moisture with a cheesecloth or clean kitchen towel.
3. In a bowl, combine the ground beef with the chopped vegetable mixture, salt, pepper, seven spice blend, pomegranate molasses, and 2 tablespoons olive oil. Mix thoroughly with your hands until well combined.
4. Cut each pita in half and open to form a pocket. Stuff each half with 1½–2 tablespoons of the beef mixture, pressing down to flatten and distribute it evenly to the edges.
5. Brush the outside of each stuffed pita with olive oil on both sides.

To grill: Cook on an oiled cast iron grill or pan over medium-high heat, 3–4 minutes per side, pressing with a spatula. Flip and sear the other side; lower the heat if browning too fast, and check that the meat is cooked through.

To bake: Place directly on an oven rack or baking sheet (no parchment). Bake about 20 minutes, turning halfway through, then broil a few minutes per side to crisp — watch closely so it doesn’t burn.

6. Serve immediately with yogurt, tahini sauce, or ketchup.