Arayes - Grilled Meat Stuffed Pitas
I want to remember life during the Coronavirus pandemic. I can’t imagine it’s possible to forget such a crisis when it’s been the most physically challenging weeks I’ve ever endured. My husband was in isolation, I made Pesach and all that it entails with the kids home, then I got sick. But slowly life resumed and we adapted to the new normal. A normal we wouldn’t, couldn’t, have imagined. And with that came the see-saw of emotions from fear and anxiety for loved ones, heartbreak for the pain of others, and paranoia for an invisible enemy to nonchalant optimism and finding joy within the home. Even absurd humor.
So far we’re laughing and playing and solidifying a new routine as a family. Learning to be together 24/7. And I think we’re doing better than I ever expected. I’m trying not to let the kids get too behind school work even though they spend countless hours building Lego cities and playing pretend. They feel like it’s an early summer break, and I want to keep it that way. So life has a looser, more relaxed schedule and I’ve been spending hours in the kitchen. I’ve started projects I’ve been pushing off (sourdough starter, we’re on day 14), I’ve been making a different dinner every night, because that’s the highlight of my day and where I find my own calm and joy. Once in a while, I’ll sneak out for a Target run, and get slapped with the realization that life on the outside has changed so much, as I walk the isles, bemasked, and feel like we all belong in a hospital ward. Then there’s the bare shelves of food and baking supplies, which seems to be the new national sport. Everyone is trying to perfect their challah and chocolate chips cookies. We’re at a point where people have moved on from stocking up on toilet paper, wipes, and hand sanitizer to occupying their time until it’s safe-ish to start resuming a semblance of routine.
I don’t know what’s next or when life will feel “normal”. But I’m focusing on my microcosm, my people, my family; relishing in this simplicity.
Just expect many recipes to come your way. Starting with these arayes, which are basically a kebab stuffed in a pita. The pita gets irresistible grill marks before finishing off in the oven. It’s a quick process of seasoning the meat, stuffing, grilling, baking. With the warmer weather starting to poke through the chill, now’s a perfect time to make a batch, cut up a salad and eat al fresco.
Arayes - Grilled Meat Stuffed Pitas
ingredients
1lb ground meat (beef or lamb, or a combination)
½ bunch cilantro, finely chopped
½ bunch parsley, finely chopped
1 small red onion, finely diced
1½ tsp ground cumin
1½ tsp ground coriander
1 tsp sea salt
¾ tsp black pepper
½ tsp ground cinnamon
6 large pita, cut in half
Oil, for brushing
directions
In a large bowl, mix the meat and all its components.
Heat a grill pan over medium heat until you feel the heat a few inches above the pan.
Stuff each pita half with the meat mixture, a generous amount without overstuffing. Brush the sides with oil.
Preheat the oven to 375F.
Start grilling the opening side down, where the pita is standing over the grill pan, 2-3 minutes. Flip to the side and grill for another 2-3 minutes per side or until you get grill marks.
Transfer to an oiled baking sheet and bake for an additional 4-5 minutes. Remove from the oven, flip the pita and bake for an additional 4-5 minutes. Using a meat thermometer, check the meat is fully cooked and registers at least at 160F. Serve hot with mounds of tchina and israeli salad.
No grill option: Alternately, you can place a wire rack over a baking sheet and bake the pita over the rack for 6-7 minutes at 425F. Flip them and bake for an additional 6-7 minutes.
If you don’t have a wire rack, use two baking sheets. Bake arayes on an oiled baking sheet on one side and then transfer to a new oiled baking sheet and flip to bake on the other side.
Optional: If you want to get authentic, add 1 grated tomato and a handful of pine nuts to the meat.