18/06/2026
🫓 These Arayes are a middle eastern street food that are perfect for your next grill session.
🥙 Beef is flavoured with delicious herbs and spices, stuffed in a pita pocket and grilled to perfection. It takes little time to prepare and even less time to cook.
Serves: 4 (makes 8 arayes)
◈ INGREDIENTS
◆ 800g Dewfresh ground beef
◆ 4 small pitta breads
◆ 1 medium onion, grated
◆ 4 cloves garlic, minced
◆ 25g flat-leaf parsley, finely chopped
◆ 1½ tsp ground coriander
◆ 1 tsp fennel seeds, lightly toasted and roughly cracked
◆ 1 tsp freshly ground black pepper
◆ ½ tsp chilli flakes
◆ 1½ tsp salt
◆ 2 tbsp olive oil, plus more for brushing
For the yoghurt sauce:
◆ 250g Greek yoghurt
◆ 1 small clove garlic, minced
◆ Juice of ½ lemon
◆ Small handful fresh mint, finely chopped
◆ Salt to taste
◆ Olive oil and sumac to finish
⦿ METHOD
① The mix: Combine the ground beef with grated onion, garlic, parsley, ground coriander, cracked fennel seeds, black pepper, chilli flakes, salt and olive oil. Mix firmly until everything is evenly distributed.
② The sauce: Stir together yoghurt, garlic, lemon juice and mint. Season with salt, drizzle with olive oil and dust with sumac. Set aside in the fridge.
③ Stuff the pittas: Split each pitta in half. Press roughly 125g of the beef mixture firmly inside, spreading it evenly all the way to the edges so the bread lies flat.
④ Brush: Brush both sides of each stuffed pitta generously with olive oil.
⑤ The grill: Cook on a hot griddle or grill over medium-high heat for 4-5 minutes per side, pressing down gently, until deeply charred on the outside and cooked through.
⑥ Oven finish (if needed): Transfer to a 200°C oven for 2 minutes if the centres need more time.
