Hot Araïs Recipe
3-piece, grilled pita stuffed with juicy beef, served with herby green rice, tomato tahini and pickles
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Ingredients
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Grilled Pita & Beef Filling
Herby Green Rice
Tomato Tahini Sauce
Pickles & Garnish
Method
Grilled Pita & Beef Filling
Prepare beef mixture
In a mixing bowl combine ground beef, grated onion, minced garlic, ground cumin, ground coriander, paprika, salt and black pepper. Mix gently with your hands or a spoon until just combined—do not overwork or the meat becomes tough.
Form and cook
Divide the mixture into 3 equal portions. Shape each portion into a flat oval patty about the size of the pita pocket. Heat a heavy skillet or grill pan over medium-high heat and add 1 tablespoon olive oil. When hot, cook patties 3–4 minutes per side until well-browned and cooked through (internal temperature 160°F / 71°C). Transfer to a plate and tent with foil to rest.
Warm and grill pita
Brush both sides of each pita lightly with remaining 1 tablespoon olive oil. Using the same skillet or a clean grill pan over medium heat, warm each pita 30–45 seconds per side until pliable and lightly charred. Keep warm wrapped in a clean towel.
Herby Green Rice
Rinse and cook rice
Rinse rice under cold water until water runs clear. In a small saucepan bring 1.5 cups stock and 0.25 teaspoon salt to a boil. Add rice, stir once, cover and reduce to low. Simmer 15 minutes or until liquid is absorbed. Remove from heat and let stand, covered, 10 minutes.
Make herb puree and combine
While rice rests, place parsley, cilantro, mint (if using), chopped green onion, lime juice, olive oil and remaining 0.5 teaspoon salt into a blender or food processor. Pulse to a coarse-green puree. Fluff rice with a fork and fold in the herb puree until evenly green and combined. Taste and adjust salt or lime if needed. Keep warm.
Tomato Tahini Sauce
Whisk sauce
In a small bowl whisk together tahini, Greek yogurt, tomato paste, lemon juice, warm water, minced garlic, smoked paprika and 0.25 teaspoon salt until smooth. If sauce is too thick, add more warm water 1 teaspoon at a time until a pourable but creamy consistency is reached. Adjust salt or lemon to taste.
Pickles & Assembly
Prepare pickles
If using whole pickles or turnips, slice into thin strips. Keep at room temperature or slightly chilled for serving.
Assemble Hot Araïs
Open each warmed pita gently to form a pocket. Divide the herby green rice evenly among the three pitas (about 1/3 cup per pita). Place one beef patty into each pita on top of the rice. Spoon 1 to 2 tablespoons of tomato tahini sauce into each pocket. Add pickled cucumber slices and a few pickled turnip strips if using. Garnish with chopped parsley and a light drizzle of olive oil.