Hot Arais Recipe

Prepare beef mixture

In a large bowl combine the ground beef, grated onion (squeeze out excess moisture), chopped parsley, chopped mint, toasted pine nuts (if using), tomato paste, ground cumin, allspice, coriander, salt and black pepper. Mix gently with your hands or a spoon until evenly combined—avoid overworking or it will become dense.

Form and fill pitas

Cut each pita in half to create two pockets (or open the top seam). Divide the meat mixture into 3 equal portions. Take one portion and flatten it to a thin patty roughly the size of the pita interior. Open a pita half and spoon the meat patty into the pocket, pressing so it lines the inside surface thinly and evenly. Repeat with remaining pitas. Alternatively you can spread the meat onto one side of each pita and fold.

Brush and grill

Preheat a grill pan or skillet over medium-high heat and brush both exterior surfaces of the filled pitas with olive oil. Place pitas seam-side down and cook 3–4 minutes until the meat is cooked through and the pita exterior is browned and crisp. Flip and cook an additional 2–3 minutes. For an outdoor grill, cook 4–5 minutes per side over medium heat with a gentle press. Internal meat temperature should reach 160°F (71°C).

Rest and slice

Remove from heat and let pitas rest 2 minutes, then slice each into 2 pieces if desired. Keep warm while you finish rice and sauces.

Rinse the rice under cold water until the water runs mostly clear to remove excess starch. Drain.

In a medium saucepan heat 1 tablespoon olive oil over medium heat for 30 seconds. Add the rinsed rice and toast, stirring, for 1 minute to coat grains. Add 1.5 cups water or broth and 0.5 tsp salt. Bring to a simmer, cover, reduce heat to low and cook 12–15 minutes until liquid is absorbed and rice is tender.

While rice cooks, in a blender or food processor combine cilantro, parsley, mint, scallion, lemon juice, 1 tablespoon olive oil, 0.25 tsp black pepper and 0.25 tsp salt. Pulse until very smooth, adding 1–2 tablespoons water if necessary to make a thick green sauce.

When rice is done, fluff with a fork and gently fold in the herb purée until rice is evenly green. Taste and adjust salt and lemon if needed. Keep warm until serving.

In a bowl combine tahini, lemon juice and minced garlic. Whisk—tahini may seize and thicken. Slowly whisk in warm water, 1 tablespoon at a time, until you reach a smooth, drizzly consistency (about 3 tablespoons).

Fold in the seeded chopped tomato and 0.5 tsp salt. Adjust seasoning to taste and sprinkle paprika or Aleppo pepper on top if using. Chill briefly or serve at room temperature.

Arrange pickles and tomato slices on a small platter. Chop or tear parsley leaves and set aside. Cut lemon into wedges.

To serve: place 3 pita pieces (or 3 halves as prepared) on each plate with a scoop of herby green rice, a small bowl or drizzle of tomato tahini, and the pickles. Garnish with parsley and a lemon wedge. Squeeze lemon over the pita before eating if desired.