Arayes

Name: Arayes
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1 1/2 tbsp. distilled white vinegar; 3/4 tsp. sugar; Kosher salt and pepper; 1 large white onion; 1/4 medium red cabbage (about 10 oz.), cored and very thinly sliced; 1/4 c. cup flat-leaf parsley leaves, finely chopped; 1 tbsp. baharat (see Best Blend, below); 3 cloves garlic, grated, divided; 1 lb. 90% lean ground beef; 1 pitas, halved; 1/2 tbsp. olive oil; 1/4 c. low-fat Greek yogurt; 2 tbsp. tahini; 1 tbsp. fresh lemon juice; Gherkins, sliced, for serving; Hot sauce, for serving

Try this weeknight winner.

By Tina MartinezPublished: Jun 26, 2024

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Mike Garten

Yields:

4 serving(s)

Total Time:

35 mins

Cal/Serv:

407

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Baharat, the versatile, smoky-sweet Middle Eastern spice blend, lends warm, flavorful depth to these Lebanese meat-stuffed pitas. Round out the hearty, handheld meal with pickled cabbage and a drizzle of tahini yogurt sauce.

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Ingredients

1 1/2 Tbsp.
distilled white vinegar
3/4 tsp.
sugar
Kosher salt and pepper
1
large white onion
1/4
medium red cabbage (about 10 oz.), cored and very thinly sliced
1/4 cup
cup flat-leaf parsley leaves, finely chopped
1 Tbsp.
baharat (see Best Blend, below)
3
cloves garlic, grated, divided
1 lb.
90% lean ground beef
1
pitas, halved
1/2 Tbsp.
olive oil
1/4 cup
low-fat Greek yogurt
2 Tbsp.
tahini
1 Tbsp.
fresh lemon juice
Gherkins, sliced, for serving
Hot sauce, for serving

Directions

1. Step 1Heat grill to medium. In large bowl, whisk together vinegar, sugar, and 1/2 teaspoon salt until dissolved. Thinly slice one-fourth of onion and add to bowl along with cabbage; let sit, tossing occasionally.
2. Step 2Meanwhile, coarsely grate remaining onion into medium bowl. Add parsley, baharat, two-thirds of garlic, and 1/2 teaspoon each salt and pepper. Add beef and mix just to combine. Divide mixture among pita pockets (about 3/4 cup each).
3. Step 3Brush outsides of pitas with oil and grill until beef is cooked medium-well (155°F), 4 to 5 minutes per pita side, then grill open end of each pita to cook exposed meat, about 2 minutes.
4. Step 4Meanwhile, in separate small bowl, whisk together yogurt, tahini, lemon juice, remaining garlic, 2 tablespoons water, and 1/4 teaspoon salt; whisk in more water 1/2 teaspoon at a time until sauce reaches drizzling consistency.
5. Step 5Serve arayes with pickled cabbage, tahini sauce, gherkins, and hot sauce.

Best Blend: Baharat (Arabic for ”spices”) adds warm, aromatic depth to meats, poultry, sauces, and rice dishes. The GH Test Kitchen loves the New York Shuk baharat, which includes black pepper, cinnamon, allspice, cumin, and rose petals.

NUTRITIONAL INFORMATION (PER SERVING): About 407 calories, 18.5 g fat (5.5 g saturated), 75 mg cholesterol, 870 mg sodium, 31 g carbohydrates, 4 g fiber, 5.5 g sugar (1 g added sugar), 30 g protein

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