Arayes | Middle Eastern Pita Meat Pockets
Servings 4
Ingredients
- 500 gm beef mince
- 1 onion
- 3-4 cloves garlic
- 1/2 bunch parsley 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 meduim
- Olive oil as required
FOR DIP
- 1/4 cup tahini
- 1 tbsp yogurt
- 2 cloves garlic
- One squeeze of lemon juice
- 2 tbsp cold water
- Salt to taste
Instructions
- Preheat oven to 200 degrees. Line a baking tray and brush with olive oil.
- Mince the onion, garlic and parsley in a processor.
- Add into the mince along with the rest of the ingredients except the pita and olive oil.
- Give a good mix. Divide into equal portions, for a total of eight.
- Cut each pita into half, making a total of 8 peices.
- Spread each portion of the meat into center of the pita. Spread as thin as possible.
- Repeat for all pita and set aside, arranging on the tray.
- Brush with some olive oil on the top.
- Bake for 15-20 minutes, till the meat is cooked. Grill the top for 1 minutes to brown the top.
- Serve hot immediately with the dip.
- For making the dip, blend all the ingredients together till smooth. Add 2 tbsp water first and add more to make it as per your required consistency. Keep aside in the fridge till the time of serving.
Notes
I have used thin pita bread. If you are using the thick pita bread, please make the filling thicker.