Levantine · Lunch & handhelds
Beef arayes
Lebanese arayes with a thin layer of warmly spiced beef kafta sealed inside pita, griddled crisp and finished in the oven with lemony tahini.
Equipment
- Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Ingredients
1× recipe · Makes 12 pita wedges
- 1 small yellow onion, finely minced
- 1 small plum tomato, seeded, cored, and finely minced
- 1 packed cup flat-leaf parsley leaves, finely chopped
- 1 1/2 pounds 85%-lean ground beef
- 1 1/2 teaspoons Lebanese seven spice
- 1 teaspoon ground sumac
- 1/4 teaspoon ground cinnamon
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon black pepper
- 6 sturdy double-layer pita breads
- 3 tablespoons extra-virgin olive oil
- 1/2 cup tahini
- 1/4 cup fresh lemon juice
- 1/3 cup ice water, plus more as needed
Instructions
Squeeze the minced onion and tomato in a clean towel until no liquid drips. Mix them gently with parsley, beef, seven spice, sumac, cinnamon, 1 teaspoon salt, and pepper just until evenly combined; overmixing toughens the filling.
Halve the pitas and spread about 1/3 cup meat mixture inside each half in a thin, completely even layer that reaches the cut edge. Press closed and rest 10 minutes.
Brush pitas lightly with olive oil. Brown in batches in a over medium, starting with the exposed meat edge, then each broad side, 2 to 3 minutes per surface.
Transfer to a rack over a sheet pan and bake at 425°F until the pita is crisp and every filling center reaches 160°F, 7 to 10 minutes. Rest 3 minutes and cut each half into two wedges.
Whisk tahini, lemon juice, remaining salt, and ice water until pale and pourable. Serve beside the hot arayes rather than pouring it over the crisp bread.
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