Arayes (Meat Stuffed Pitas with Yogurty Tahini Sauce)

foodnetwork.com

Revellee

subheading: Yogurty Tahini Sauce:

1 ½ cup (340 grams) whole milk Greek yogurt

½ cup (112 grams) tahini

¼ cup (58 grams) freshly squeezed lemon juice

¼ cup (56 grams) extra-virgin olive oil

1 teaspoon kosher salt

½ teaspoon Baharat Spice Blend, recipe follows

2 garlic cloves, finely chopped

Freshly ground black pepper

¼ cup (4 grams) cup chopped fresh cilantro

¼ cup (5 grams) chopped fresh Italian parsley

subheading: Arayes:

2 tablespoons (32 grams) extra-virgin olive oil

1 yellow onion (140 grams), coarsely chopped

Kosher salt, to taste

5 garlic cloves, roughly chopped

4 teaspoons Baharat Spice Blend, recipe follows

½ cup (68 grams) toasted pine nuts

1 cup (14 grams) packed fresh cilantro leaves

1 cup (16 grams) packed fresh Italian parsley leaves

2 ½ pounds (1132 grams) lean (90/10) ground beef

8 pita (Fluffy Pita, recipe follows or store bought), halved

Neutral oil, for cooking

subheading: Baharat Spice Blend:

1 tablespoon ground cinnamon

1 tablespoon ground cumin

1 tablespoon ground coriander

2 teaspoons freshly ground black pepper

2 teaspoons sweet paprika

1 ½ teaspoons ground cardamom

1 teaspoon ground allspice

1 teaspoon ground cloves

½ teaspoon freshly grated nutmeg

subheading: Fluffy Pita Recipe:

1 ½ cups (360 grams) warm water

2 ¼ teaspoons instant yeast

1 ½ tablespoons (1 tablespoon plus 1 ½ teaspoons) granulated sugar

1 ½ teaspoons kosher salt

3 tablespoons (45 grams) olive oil

3 ¾ cups (450 grams) bread flour, plus more for dusting

Nonstick cooking spray or oil, for the bowl

Directions at foodnetwork.com

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