Arayes (kofta grilled inside pita bread)
Middle Eats · ♥ 2.9K likes · 74.3K views · 5 min video
Read about ground beef in the BrightCulinary Book
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Ingredients
Method
Techniques
- 3 whole thin pita breads
- 1 whole onion
- 30 g fresh parsley
- 3 cloves garlic
Roughly chop the onions and parsley (finely mince the parsley if working by hand) and process with the garlic about 1 minute until very finely minced.
Put the onion mixture in a strainer and squeeze out about 90% of the liquid; water makes kofta soggy.
- 1 tsp salt
- ½ tsp Bajalato 7 spice
- ¼ tsp black pepper
- ¼ tsp cayenne pepper
- 0.125 tsp cinnamon
- 1–2 tbsp olive oil
- 1½ tbsp pomegranate molasses
Add the salt, seven spice, black pepper, cayenne and cinnamon, then the olive oil and pomegranate molasses, and mix; an oiled measuring spoon releases the molasses.
- 250 g minced beef
- 250 g minced lamb
Add the minced beef and lamb and knead 2 to 3 minutes until sticky and uniform.
If the mix is too wet, set it in a strainer lined with kitchen towels for 5 minutes, or press, until pliable and holding its shape.
Fixing a wet kofta mix
Quarter the pita breads or leave whole and pull apart the two layers; microwave 10 seconds if they will not separate.
Stuffing the pita
- vegetable oil
Brush both sides of the bread with vegetable oil; heat a grill pan over medium heat (or use the oven or a BBQ).
Press the sandwiches down and cook until they leak juices, flip and cook until golden on both sides, then flip and crisp another 30 seconds; thicker ones take longer.
Serve with a red onion and parsley salad and a tahini sauce for dipping, or drizzle with pomegranate molasses.
Serving