Arais Recipe

Prepare pistachios

Toast the shelled pistachios in a dry skillet over medium heat for 3–4 minutes, stirring frequently, until fragrant and lightly colored. Let cool, then roughly chop or pulse in a food processor into small pieces (not a paste). Set aside.

Make the meat mixture

In a large bowl combine the ground beef, finely grated onion (squeeze out excess liquid if very wet), minced garlic, chopped parsley (30 g), chopped pistachios, tomato paste (2 tbs), ground allspice, ground cinnamon, salt, black pepper and 1 tbs olive oil. Mix thoroughly with your hands or a sturdy spoon until fully combined and tacky. Taste a small pinch by cooking quickly in a skillet and adjust salt/spice as needed.

Prepare pitas

Using a sharp knife, carefully slice each pita round in half horizontally to make two thinner pockets, but open each pocket so you have 3 flat rounds that can be stuffed and sealed (alternatively split and open to form shallow pockets). Pat the inner surface with a little olive oil (about 1 tsp per pita half) to help adhesion.

Fill and seal

Divide the meat mixture into three equal portions. Spread each portion thinly and evenly on the inside of one pita piece (about 160–170 g meat per pita), leaving a 1 cm border. Press meat to the edges. If needed, brush the outer edge with a little water to help seal, then press another pita piece on top to enclose, or fold closed and press edges together to form a sealed sandwich. Smooth the surface so the meat layer is even and about 5 mm thick.

Chill briefly (optional)

For easier grilling and firmer shape, refrigerate the filled pitas on a tray for 15–20 minutes to help them set.

Heat a grill pan, cast-iron skillet or outdoor grill to medium-high. Brush the pan or grill with 1 tsp olive oil. Mix melted butter/ghee with remaining 2 tbs and have a pastry brush ready.

Place the filled pitas seam-side down on the hot surface. Cook 3–4 minutes until the bottom is golden brown and the meat starts to set. Brush the top with melted butter, flip carefully with a spatula, and cook another 3–4 minutes until the meat is fully cooked (internal temperature of beef 71°C / 160°F) and both sides are nicely browned. Press gently with a spatula for even contact. If pitas are thick, reduce heat to medium and cover briefly to ensure through-cooking without burning (1–2 minutes).

When done, transfer to a cutting board and let rest 2 minutes. Slice each arai into 3–4 wedges for serving. Sprinkle with a little sumac if using and garnish with parsley leaves.

While the arais chill (or while grilling), prepare the green herb paste by combining cilantro, parsley, mint (if using), and green onions in a blender or food processor with lemon juice and 1 tbsp olive oil. Pulse to a coarse green purée; add 1–2 tbs water if needed to help blend.

In a small saucepan, bring 1.75 cups water or stock to a boil. Add rinsed rice and 1/2 tsp salt. Stir once, cover, reduce heat to low and simmer 12–15 minutes until water is absorbed and rice is tender. Remove from heat and let rest, covered, 5 minutes.

Fluff the rice with a fork and fold in the herb purée until evenly distributed and rice is a light green color. Taste and adjust salt or lemon if needed. Keep warm until serving.

In a small bowl whisk together the tahini, tomato paste, lemon juice, minced garlic, 1 tsp olive oil and 3 tbs water. The tahini will thicken then loosen as you add water; adjust water to reach a smooth, pourable but creamy consistency (about 3–4 tbs total). Season with 1/2 tsp salt and more lemon to taste. Cover and refrigerate until ready to serve.

Slice or quarter mixed pickles as desired. Arrange pickles on the plate alongside wedges of arais. Spoon a generous drizzle or dollop of tomato tahini sauce over or beside the arais. Serve the herby green rice alongside and garnish with parsley and a light sprinkle of sumac if using.