Spiced Arayes with yogurt dip (Stuffed pita pockets)

Step 1/4

• ½ onion
• 1 cloves garlic
• 5 g parsley
• 200 g ground beef
• 1 tsp ground coriander
• 1 tsp ground cumin
• ½ tsp smoked paprika powder
• ⅛ tsp ground allspice
• ⅛ tsp cayenne pepper
• salt

• box grater
• cutting board
• knife
• garlic press (optional)
• bowl (large)

Peel and grate onion, including its juices. Finely chop or press garlic cloves. Chop parsley leaves finely. In a bowl, combine ground meat with half of the garlic, parsley, coriander, cumin, paprika, allspice, and cayenne pepper. Add grated onion and season with salt. Mix everything thoroughly with your hands. Divide the mixture into equal portions and shape them into flat, half-moon patties slightly smaller than the pita halves.

Step 2/4

• 1 pita breads

Cut pita breads in half and gently open them. Fill each pita pocket with one portion of the meat mixture, then press them slightly to distribute the filling evenly.

Step 3/4

• olive oil (for frying)

• frying pan (large)
• spatula

Heat some olive oil in a large pan. Fry stuffed pita pockets for approx. 2–3 min. per side, including the cut edge, pressing them down lightly with a spatula until golden brown and crispy.

Step 4/4

• 125 g yogurt
• 1½ tbsp tahini
• ½ tbsp lemon juice

• bowl (small)

In a small bowl, mix yogurt, tahini, lemon juice, and the remaining garlic. Season with salt and serve with warm Arayes.

Enjoy your meal!