Arayes Recipe- Beef Pita Bread with Tahini Dip & Spices

Last Updated on 2 months by Neha Deshmukh

Arayes Recipe: Beef Pita Bread with Tahini Dip & Spices

Hey everyone! If you’re looking for something a little different, a little exciting, and totally delicious, you absolutely have to try Arayes. I stumbled upon these stuffed pita breads during a trip, and I’ve been hooked ever since. They’re basically pockets of seasoned, juicy beef baked until golden and crispy, served with a creamy, tangy tahini dip. Trust me, they’re a game changer!

Why You’ll Love This Recipe

Arayes are the perfect blend of comforting and exotic. They’re surprisingly easy to make, even on a weeknight, and they’re packed with flavour. Plus, who doesn’t love a good stuffed bread? The combination of the spiced beef and the cool tahini dip is just… chef’s kiss. They’re fantastic as a snack, a light meal, or even as part of a larger spread.

Ingredients

Here’s what you’ll need to make these amazing Arayes:

• 500 gm beef mince
• 1 onion
• 3-4 garlic cloves
• 1/2 parsley bunch (around 50 gm)
• 1 tsp paprika powder
• 1/2 tsp cumin powder
• 1/4 tsp cinnamon powder
• 1 tsp black pepper powder
• 1/4 tsp ground all spice (optional)
• 1 tbsp pomegranate molasses (optional)
• Salt to taste
• 4 pita bread (medium)
• As required olive oil
• 1/4 cup tahini
• 1 tbsp yogurt
• 2 garlic cloves
• One squeeze lemon juice
• 2 tbsp cold water

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this recipe:

• Pomegranate Molasses: This is a key ingredient for that authentic Middle Eastern flavour. It’s a thick, tangy syrup made from pomegranate juice. You can find it at most Middle Eastern grocery stores, or even online. If you can’t find it, don’t worry – I’ve included a substitution in the FAQs!
• Allspice: Don’t skip this if you can help it! Allspice isn’t a blend of spices, but a single spice that tastes like a combination of cinnamon, cloves, and nutmeg. It adds a lovely warmth to the beef.
• Tahini: Make sure you use a good quality tahini. It should be smooth and creamy, not bitter. I prefer brands made from hulled sesame seeds for a milder flavour.
• Pita Bread: I recommend using medium-sized pita bread that puffs up nicely. The pocket needs to be substantial enough to hold the filling without tearing. You can find these at most supermarkets.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your oven to 200°C (392°F). Line a baking tray with parchment paper and give it a light brush of olive oil. This prevents sticking and makes cleanup a breeze.
2. Now, let’s prep the aromatics. In a food processor, mince the onion, garlic, and parsley until they’re finely chopped. You want them almost paste-like.
3. In a large mixing bowl, combine the beef mince with the processed onion mixture, paprika, cumin, cinnamon, black pepper, allspice (if using), pomegranate molasses (if using), and salt. Get in there with your hands and mix really well. You want everything evenly distributed.
4. Divide the meat mixture into 8 equal portions. This ensures each pita pocket gets a good amount of filling.
5. Carefully slice each pita bread in half to create 8 pockets. Be gentle so you don’t tear them!
6. Spread one portion of the meat mixture thinly inside each pita half. Don’t overfill them, or they might burst open during baking.
7. Arrange the stuffed pitas on the prepared baking tray. Lightly brush the tops with olive oil. This helps them get nice and golden brown.
8. Bake for 15-20 minutes, or until the meat is fully cooked. If you want a really golden finish, pop them under the broiler (grill) for the last minute – but watch them closely, they can burn quickly!
9. While the Arayes are baking, let’s make the tahini dip. In a small bowl, blend tahini, yogurt, garlic, lemon juice, and water until smooth. Add more water, a teaspoon at a time, until you reach your desired consistency. Refrigerate until serving.

Expert Tips

• Don’t be afraid to get your hands dirty when mixing the beef! It’s the best way to ensure everything is well combined.
• If your pita bread is a little dry, lightly brush the insides with olive oil before adding the filling.
• For extra flavour, marinate the beef mixture for at least 30 minutes (or even overnight!) before stuffing the pitas.

Variations

• Spice Level: My family loves a bit of heat, so I sometimes add a pinch of cayenne pepper to the beef mixture. For a milder flavour, omit the cayenne. For a real kick, add a finely chopped green chilli!
• Gluten-Free: If you’re gluten-free, you can use gluten-free pita bread alternatives. Look for options made from almond flour or other gluten-free flours.
• Festival Adaptations: These are perfect for Eid or Ramadan gatherings! They’re a crowd-pleaser and can be made ahead of time.

Serving Suggestions

Serve the hot Arayes immediately with the chilled tahini dip. A simple side salad with fresh tomatoes, cucumbers, and onions would be a lovely addition. You can also serve them with a side of hummus or baba ghanoush.

Storage Instructions

Arayes are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven or a toaster oven to restore their crispiness. The tahini dip can be stored separately in the refrigerator for up to 3 days.

FAQs

1. What is Arayes and where does it originate from?

Arayes are a popular street food in the Middle East, particularly in countries like Lebanon, Syria, and Palestine. They’re essentially spiced meat-filled pita breads that are baked or grilled.

2. Can I make Arayes ahead of time?

Yes, you can! You can prepare the beef mixture and stuff the pita breads ahead of time. Store them covered in the refrigerator for up to 24 hours before baking.

3. What can I substitute for pomegranate molasses?

If you can’t find pomegranate molasses, you can use a mixture of equal parts lemon juice and brown sugar. It won’t be exactly the same, but it will provide a similar tangy-sweet flavour.

4. How do I know when the Arayes are cooked through?

The Arayes are cooked through when the meat is no longer pink and the pita bread is golden brown and crispy. You can use a meat thermometer to check the internal temperature of the beef – it should be at least 71°C (160°F).

5. Can I grill Arayes instead of baking them?

Absolutely! Grilling Arayes will give them a lovely smoky flavour. Grill them over medium heat for about 5-7 minutes per side, or until cooked through.

6. What is the best type of yogurt to use for the tahini dip?

I recommend using plain, full-fat yogurt for the tahini dip. It will give the dip a richer, creamier texture. Greek yogurt also works well, but you might need to add a little extra water to thin it out.

Enjoy! Let me know in the comments if you try this recipe and how it turns out. I can’t wait to hear from you!