Arayes: Crispy, Juicy Middle Eastern Meat-Stuffed Pitas with a Garlic Tahini Sauce

1. Preheat your oven to 350°F (175°C). Grate your onion and squeeze every last drop of liquid out using paper towel or cheesecloth.
2. In a large bowl, combine the ground beef, tomato paste, minced garlic, all the spices, parsley, cilantro (if using), and that very dry grated onion. Mix with your hands for about 2 minutes.
3. Cut each pita in half. If they don’t already have a pocket, carefully use a knife to make one. Now, pack them with your beef mixture — and I mean stuff them. You want them full but not bursting (ripped pita = heartbreak).
4. Crisp ’Em Up: Brush the outsides of the stuffed pitas lightly with olive oil. Heat a lightly oiled skillet over medium heat. Place each arayes meat-side down and sear for 1–2 minutes until you get that gorgeous crust. Then sear the pita sides until golden and crisp.
5. Transfer the seared arayes to a baking sheet and finish them in the oven for 10–15 minutes, until fully cooked through.
6. While they bake, whisk together all the garlic tahini sauce ingredients in a bowl. Taste and adjust lemon, salt, or garlic levels to your liking.
7. When the arayes are hot out of the oven, optionally brush them with melted garlic herb butter. Enjoy! 🫡