Beefy Pita Pockets (Arayes) Made Easy
Recipe by : Lisa Starr
Meatland https://www.meatland.net/
500 grams ground beef
1/2 cup finely chopped parsley
1 medium-sized onion, finely chopped
1 teaspoon baharat spice mix (optional - see notes)
1 teaspoon cumin
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
1/4 cup toasted pine nuts (optional)
8 pita bread, halved
Olive oil to brush
Directions
1: Place beef, onion, parsley, seasoning, baharat, cumin, olive oil and pine-nuts (if using) in a bowl and mix till well incorporated.
2: Spoon 1/4 cup of meat mixture into each pita half and press down to flatten and fill to the edge. Brush both sides of pita bread with extra oil, brush the open side with oil too, and cook cut-side down on a grill pan for 5 minutes.
3: Turn pita on its side and cook a further 4 to 5 minutes then turn over to fry the other side too and cook the filling through. Depending on the size of your grill pan, you can fry several pita halves at once.
4: Serve with tahini and Israeli salad.
COOK'S NOTES: Baharat is an aromatic Middle Eastern spice blend available at spice shops. It's not essential but does add realms of flavor. Press the raw meat down to flatten and cook evenly. Arayes are best eaten immediately - though meat mixture can be made well in advance - but can also be made ahead and then warmed preferably in a pan. Use a ribbed grill pan if you have one but this is not vital. Deliciously different!
Enjoy !
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