Beef Arayes with Creamy Toum Sauce
Beef Arayes with Creamy Toum Sauce
Ingredients
For the Beef Filling
- 1 pound ground beef, 80/20 lean
- 2 garlic, cloves, minced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 1 medium onion, minced, liquid squeezed out
- 1 tablespoon olive oil
- 1 teaspoon seven spice blend, or other Middle Eastern spice blend
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly and Cooking
- 4 pita bread, large, pocket-style
- 2 tablespoons olive oil, for pan-frying
- 1/2 teaspoon paprika
- 1 tablespoon olive oil, for paprika oil
For the Creamy Toum Sauce
- 2 tablespoons Toum (garlic sauce)
- 1/4 cup plain yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice, freshly squeezed
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Prepare the beef filling: In a large mixing bowl, combine the ground beef, minced garlic, chopped fresh parsley, chopped fresh mint, and minced onion (ensure liquid has been squeezed out). Add 1 tablespoon of olive oil, seven spice blend, salt, and black pepper. Mix thoroughly by hand until all ingredients are well combined.
⏱️ 7 min
- 2
Prepare the creamy Toum sauce: In a small bowl, whisk together the Toum, plain yogurt, mayonnaise, and fresh lemon juice until smooth. Set aside.
⏱️ 3 min
- 3
Stuff the pita bread: Carefully open each pita bread pocket. Generously stuff each pita with the raw meat mixture, spreading it evenly inside. Do not overstuff, as this can prevent the meat from cooking through and the pita from becoming crispy.
⏱️ 5 min
- 4
Prepare the paprika oil: In a very small bowl, combine 1 tablespoon of olive oil with 1/2 teaspoon of paprika. Stir to combine.
⏱️ 1 min
- 5
Cook the arayes: Heat 2 tablespoons of olive oil in a large skillet or frying pan over medium heat. Once hot, place 1-2 stuffed pita pockets in the pan, depending on the size of your skillet. Cook for 3-4 minutes per side, or until golden brown and crispy. While cooking, brush the tops of the arayes with the prepared paprika oil.
⏱️ 8 min
- 6
Ensure internal cooking: To ensure the meat is cooked through, you can briefly cover the pan during the last few minutes of cooking, or finish them in a preheated oven at 350°F (175°C) for 5-7 minutes after pan-frying for crispiness.
⏱️ 7 min•🌡️ 350
- 7
Serve: Remove the cooked arayes from the pan and cut each into halves or quarters. Garnish with fresh chopped parsley. Serve immediately with the creamy Toum sauce on the side for dipping or drizzled over the arayes.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Beef Arayes with Creamy Toum Sauce
For the Beef Filling
- 1 pound ground beef, 80/20 lean
- 2 garlic, cloves, minced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 1 medium onion, minced, liquid squeezed out
- 1 tablespoon olive oil
- 1 teaspoon seven spice blend, or other Middle Eastern spice blend
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly and Cooking
- 4 pita bread, large, pocket-style
- 2 tablespoons olive oil, for pan-frying
- 1/2 teaspoon paprika
- 1 tablespoon olive oil, for paprika oil
For the Creamy Toum Sauce
- 2 tablespoons Toum (garlic sauce)
- 1/4 cup plain yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice, freshly squeezed
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Prepare the beef filling: In a large mixing bowl, combine the ground beef, minced garlic, chopped fresh parsley, chopped fresh mint, and minced onion (ensure liquid has been squeezed out). Add 1 tablespoon of olive oil, seven spice blend, salt, and black pepper. Mix thoroughly by hand until all ingredients are well combined.
⏱️ 7 min - 2
Prepare the creamy Toum sauce: In a small bowl, whisk together the Toum, plain yogurt, mayonnaise, and fresh lemon juice until smooth. Set aside.
⏱️ 3 min - 3
Stuff the pita bread: Carefully open each pita bread pocket. Generously stuff each pita with the raw meat mixture, spreading it evenly inside. Do not overstuff, as this can prevent the meat from cooking through and the pita from becoming crispy.
⏱️ 5 min - 4
Prepare the paprika oil: In a very small bowl, combine 1 tablespoon of olive oil with 1/2 teaspoon of paprika. Stir to combine.
⏱️ 1 min - 5
Cook the arayes: Heat 2 tablespoons of olive oil in a large skillet or frying pan over medium heat. Once hot, place 1-2 stuffed pita pockets in the pan, depending on the size of your skillet. Cook for 3-4 minutes per side, or until golden brown and crispy. While cooking, brush the tops of the arayes with the prepared paprika oil.
⏱️ 8 min - 6
Ensure internal cooking: To ensure the meat is cooked through, you can briefly cover the pan during the last few minutes of cooking, or finish them in a preheated oven at 350°F (175°C) for 5-7 minutes after pan-frying for crispiness.
⏱️ 7 min•🌡️ 350 - 7
Serve: Remove the cooked arayes from the pan and cut each into halves or quarters. Garnish with fresh chopped parsley. Serve immediately with the creamy Toum sauce on the side for dipping or drizzled over the arayes.
⏱️ 2 min