Grilled Arayes, a Middle Eastern Culinary Gem of a Dinner!

Welcome back, friends!

Today, I’m excited to share a delicious Middle Eastern meal: Arayes, those amazing grilled meat-stuffed pitas, paired with two healthy and flavorful salads. I’ve been wanting to make these Middle Eastern salads for quite some time now and have just found the perfect dinner companion in Arayes.

I came across these Lebanese gems while exploring various Middle Eastern recipes. Imagine a crispy, juicy meat pie wrapped in pita bread – that’s the magic of Arayes. Instead of grilling kebabs and stuffing them into a pita, we place raw spiced ground meat directly inside the pita and grill it all together. Lamb and beef are traditional choices, but turkey works great too. These thin, crispy delights are easy to prepare. Fill the pita breads with spiced ground meat a couple of days ahead, refrigerate, and grill just before serving. No grill? No problem. A hot cast-iron skillet with a bit of oil works wonders.

To make the meal even more exciting, serve your Arayes with a platter of sliced cucumbers, radishes, and tomatoes, and a delicious yogurt sauce with lemon wedges for added zest. Pair them with a vibrant Cauliflower Couscous Salad with Almonds, Herbs, and Cherries and/or a Middle Eastern Carrot Salad with Tahini, Crisped Chickpeas, and Salted Pistachios for a complete, satisfying dinner. These salads perfectly complement the grilled pitas, adding a refreshing and flavorful twist to each bite. Hope you give this a try and savor the delightful medley of flavors!

This recipe comes from the amazing ‘Simply Julia’ by Julia Turshen. I absolutely adore this cookbook! It’s packed with delicious, easy-to-follow recipes. Plus, Julia has a new cookbook coming out this fall, and I can’t wait to see what she has in store for us!

Robin Ward

Arayes with Yogurt Sauce

Arayes are crispy, succulent meat-stuffed pitas, grilled to perfection and bursting with Middle Eastern flavors. Pair them with a rich, garlicky yogurt dipping sauce and a vibrant salad, and you'll have an unforgettable lunch that's sure to delight your taste buds.

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Servings: 4

Course: #mainmeal, #partysnack, Appetizer

Cuisine: #MiddleEastern, Labanese

Ingredients Method Notes

Ingredients

  

For the arayes:

• 1 lb (453g) lean ground lamb, beef, or turkey
• 2 garlic cloves, minced
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp ground cumin
• ½ tsp ground cinnamon
• ½ tsp ground allspice
• 4 6-inch (15cm) pitas, halved crosswise (If making thick arayes, use only 2 pitas, halved crosswise. *See note)
• cooking spray (I prefer olive oil spray, but use whatever you have.)

For the yogurt sauce:

• 1 cup (240g) full-fat plain yogurt with (regular yogurt, not thick Greek yogurt)
• 2 garlic cloves, minced
• 2 Tbsp water (for thinning)
• ½ tsp kosher salt

For serving:

• 1 lemon, cut into wedges

Method

 

First, make the yogurt sauce:

1. Place the yogurt, garlic, water, and salt in a small bowl and whisk well to combine. Season to taste with more salt if needed.

Next, make the arayes:

1. Get your outdoor grill going (gas or charcoal) with medium heat (make sure it's truly medium and not too hot) and make sure the grate is super clean.
2. Place the meat, minced garlic, salt, pepper, cumin, cinnamon, and allspice in a large bowl and use your hands to mix everything together. Evenly divide the meat into 8 equal portions and stuff each pita half with the spiced meat. (Alternatively, divided meat into 4 portions to make thicker arayes. *See note)
3. Spray both sides of the arayes with cooking spray. Grill, turning each pita a few times during cooking, until the pitas are crispy and dark golden brown and the arayes are firm to the touch (this is how you'll know the meat is cooked through), about 7 minutes total.

For serving:

1. Serve the arayes with the yogurt sauce for dipping and the lemon wedges for squeezing over. Optionally, have other chopped veggies for dipping such as radishes and cherry tomatoes.

Notes

If you prefer thicker Arayes, use only 2 pitas, halved crosswise, resulting in 4 Arayes instead of the 8 thin ones shown in the video. Adjust the cooking time accordingly; thicker Arayes will require an additional minute or two on the grill or in the frying pan. Ensure the meat is thoroughly cooked by checking that the juices run clear.

About a year ago, after making Joshua McFadden’s Carrot Pie from Six Seasons, I saw his cauliflower couscous with almonds, cherries, and sumac salad recipe and thought it would be perfect for a Mediterranean-style meal. Over the years, I’ve tried many cauliflower couscous salads without much excitement, but it was time to give this one a go. Friends, oh my word! I made this salad for a potluck, and it was a hit. I’ve made it several times since. The cauliflower “couscous” retains its firm texture beautifully, even after a day in the fridge. The herbs and seasonings—mint, parsley, scallions, sumac, and chile flakes—evoke tabbouleh, while almonds and dried cherries add a unique twist. This recipe is incredibly easy to make, perfect for potlucks due to its gluten-free and vegan nature, and ideal for meal prep. Just a tip: add the mint at the last minute, as it doesn’t hold up well.

I simplified this recipe by skipping the soaking of scallions in ice water, using toasted sliced almonds instead of chopped ones, and experimenting with various vinegars, with a mix of sherry and white balsamic being my favorite for a balanced flavor.

Robin Ward

Cauliflower Couscous Salad with Almonds, Herbs, and Cherries

Enjoy a vibrant and flavorful cauliflower salad, featuring toasted almonds, vinegar-soaked cherries, and fresh herbs, with cauliflower transformed into couscous-like crumbles for a healthy and delicious twist.

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Total Time 30 minutes mins

Course: #sidedish, Salad

Cuisine: #MiddleEastern

Ingredients Equipment Method

Ingredients

  

• ½ to ¾ cup dried tart cherries or dried cranberries (3 oz)
• ⅓ cup white balsamic vinegar or other (red wine vinegar, or combination of white balsamic and sherry vinegars)
• 1 cup sliced almonds
• 1 small head cauliflower (1 to 1.25 lbs.)
• kosher salt and freshly cracked pepper to taste
• 2 tsp sumac
• ½ tsp dried chile flakes
• 4 to 6 scallions, thinly sliced
• ¼ cup extra-virgin olive oil
• ½ to 1 cup rough chopped parsley
• ½ cup small, fresh mint leaves (Add to the portion(s) at time of serving. Turns black in leftover salad.)
• ½ cup edamame (shelled beans) (optional)
• 1 radish, sliced thinly (optional garnish)

Equipment

• food processor

Method

 

1. Put the dried cherries and vinegar in a small bowl and leave to plump for at least 30 minutes.
2. Spread the almonds in a skillet and set it to low heat. Toast them slowly while you’re putting the salad together. This way, they won’t burn and you can check on them every so often.
3. Next, if your cauliflower has fresh light green outer leaves, go ahead and chop them up. Break the cauliflower into small pieces. Then, in two batches, pulse them in a food processor until they’re crumbly and look like couscous.
4. Transfer the cauliflower to a large bowl. Season with 2 teaspoons kosher salt (I'm using Diamond Crystal; use less if you are using Morton) and pepper to taste. Add the sumac, dried chile flakes, the scallions, and the cherries with their soaking vinegar. Toss to mix well.
5. Give your dish a taste and tweak the salt, chile flakes, and vinegar until the cauliflower is super flavorful and everything tastes just right. Then, it’s time to add the olive oil, toasted almonds, parsley, and mint (but only if you’re serving it right away) and give it a good toss.

   A quick tip: If you’re prepping this for a party or meal prep, hold off on the mint. You can toss it in just before serving.

   Give it another taste and adjust it with more seasoning, oil, or vinegar if needed. It’s best served cool or at room temperature.

This carrot salad recipe is sourced from the wonderful Deb Perelman cookbook: Smitten Kitchen Every Day triumphant & unfussy new favorites. I heard about this recipe listening to Deb’s joint podcast, The Recipe, with J. Kenji-Lopez-Alt (Serious Eats, The Food Lab, The Wok). I often listen to this podcast during my long pre-dawn walks with James T. Hey, I live in Florida, and if we don’t get our walk in early, the pavement turns into a frying pan!

Robin Ward

Carrot Salad with Tahini, Crisped Chickpeas, and Salted Pistachios

Bright with lemon and nutty with tahini, this grated carrot salad is a showstopper, topped with smoky roasted chickpeas and chopped salted pistachios. Perfect as a meal, it pairs beautifully with Mediterranean grilled meat-filled pita, grilled meatballs (beef, lamb, or turkey), and especially skewered kebabs.

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Course: #mainmeal, #sidedish, lunch, Salad

Cuisine: Mediterranean

Ingredients Method

Ingredients

  

For the chickpeas:

• 1¾ cups cooked chickpeas (or one 15.5 oz/440g can, drained and patted dry on paper towels).
• 1 Tbsp (15ml) olive oil
• ½ tsp coarse sea salt
• ¼ tsp ground cumin

For the dressing:

• 1 medium garlic clove, minced
• ¼ cup (60ml) lemon juice
• 3 Tbsp (25g) well-stirred tahini
• 2 Tbsp (30ml) water, plus more if needed
• 2 Tbsp (30ml) olive oil
• salt and red pepper flakes to taste

For the salad:

• 1 lb (455g) carrots, peeled and coarsely grated (They look lovely if you can grate them on the long diagonal.)
• ¼ cup (10g) coarsely chopped fresh parsley
• ¼ cup (30g) shelled salted pistachios, coarsely chopped

Method

 

Roast the chickpeas:

1. Preheat the oven to 425℉. Combine the chickpeas with olive oil, salt, and cumin in a bowl, ensuring that the chickpeas are evenly coated. Spread the chickpeas on a baking sheet or pan. Roast them in the preheated oven until they turn brown and crisp. This process could take between 15 to 20 minutes, depending on the size and firmness of the chickpeas. Remember to toss them occasionally for even toasting. Once done, set them aside until needed.

Make the dressing:

1. Whisk all the ingredients together until the mixture is smooth. If necessary, add more water to slightly thin the dressing. Taste the dressing and adjust the seasoning as needed. The lemon juice may give it a sharp taste, but don’t worry, it will balance perfectly with the sweetness of the grated carrots.

Assemble the salad:

1. Put the grated carrots in a large bowl and mix them with the parsley. Add two-thirds of the dressing to the mixture, and feel free to add more if you like. Adjust the seasoning with more salt and pepper if necessary. Top the salad with a generous amount of chickpeas and pistachios. If you’re planning to eat the entire salad in one sitting immediately, you might prefer to mix the chickpeas and pistachios into the salad instead of using them as a garnish.

Do ahead:

1. The salad keeps well in the fridge for 2 days; however, I'd add the chickpeas and pistachios right before serving, so they don't get soft.

If you enjoyed this recipe and would love to see more, join me on YouTube and Instagram! Please comment, like, and share. It really helps! I would love to hear from you:)