Middle Eastern Arayes by Iramsfoodstory

Ingredients

• 900g (2 lb) ground beef (80% lean, 20% fat)
• 1 large onion, grated and squeezed dry
• 4 cloves fresh garlic, grated
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp pomegranate molasses
• 2 fresh red or green chilies, diced
• 1 tbsp smoked paprika
• 1 tsp black pepper
• 1 tbsp garlic powder
• 1 tsp allspice
• 1 tsp cumin powder
• 0.5 tsp coriander powder
• 1 tsp salt (adjust to taste)
• 10 small pita breads, halved
• 0.5 cup mayonnaise
• 2 tbsp sour cream or greek yogurt
• 2 cloves fresh garlic, grated (for sauce)
• 1 tsp garlic powder (for sauce)
• 0.5 lemon, juiced
• 1 tsp fresh lemon zest
• 1 tbsp fresh parsley, finely chopped (for sauce)
• 2 tbsp vegetable oil (for cooking)

Instructions

1. Combine ground beef, onion, garlic, parsley, pomegranate molasses, chilies, and all spices in a large bowl, mixing until well combined.
2. Open each pita half carefully to create a pocket and spread a thin, even layer of the meat mixture inside, pressing gently so the filling adheres to the bread.
3. Heat a skillet over medium heat with a thin layer of oil and place the stuffed pitas meat-side down first.
4. Cook for 3–4 minutes per side until deeply golden and crispy, pressing lightly with a spatula to ensure even browning.
5. Transfer the browned pitas to a lined baking sheet and bake in a preheated oven at 350°F for 10 minutes, flipping halfway through.
6. Whisk together all sauce ingredients in a small bowl until smooth and chill in the refrigerator for at least 15 minutes before serving.