Hotarais Recipe

Prepare beef mixture

In a large bowl combine ground beef, grated onion (squeeze out excess moisture if very wet), minced garlic, chopped parsley, chopped mint, cumin, allspice, salt and pepper. Mix gently but thoroughly until evenly combined. Do not overwork — mix just until homogenous.

Form patties and preheat grill/skillet

Divide the beef mixture into 3 even portions (about 165 g / 5.8 oz each). Shape each portion into an elongated, slightly flattened patty sized to fit the pita when stuffed. Preheat a grill or heavy skillet over medium-high heat. Brush pita lightly with 1 tbsp olive oil and set aside for a moment.

Grill or pan-sear

Brush the grill or skillet with remaining olive oil. Cook patties 3–4 minutes per side (internal temperature 70°C / 160°F) until nicely browned and cooked through. If using a grill, warm the pitas on the grill for 30–45 seconds per side until pliable and lightly charred. If using a skillet, warm pitas in the pan off direct heat, turning to warm both sides.

Rest and slice

Let cooked patties rest 3 minutes, then cut each into strips or leave whole depending on presentation. Open each pita pocket gently with a knife to create room for stuffing.

Cook rice

In a medium saucepan, heat 1 tbsp vegetable oil over medium heat. Add rinsed rice and toast, stirring, for 1 minute. Add 2 cups water or stock and 0.5 tsp salt. Bring to a gentle boil, reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let sit, covered, 8 minutes.

Blend herbs

While rice rests, combine cilantro, parsley, scallions, mint and lemon juice in a small blender or food processor. Pulse until coarsely smooth, adding 1–2 tbsp water if needed to help purée into a bright green herb paste.

Finish rice

Fluff rice with a fork, then fold in the herb purée and remaining 0.25 tsp salt. Adjust seasoning to taste. Keep warm until assembly.

Make sauce

In a bowl combine stirred tahini, chopped seeded tomato, minced garlic, lemon juice, cumin and 0.5 tsp salt. Whisk to combine; the mixture will thicken. Add water 1 tablespoon at a time until you reach a pourable, creamy consistency (about 3 tbsp). Taste and adjust salt or lemon. Chill briefly if desired.

Prepare pickles

Thinly slice pickled cucumbers and pickled turnips (if using). Pat lightly with paper towel to remove excess brine if very wet. Keep ready for stuffing.

Assemble HotArais

Open each warmed pita pocket. Start with a spoonful (about 0.5 cup) of herby green rice inside the pocket as a bed. Place a cooked beef patty or strips on top of the rice. Drizzle 1–2 tbsp tomato tahini over the beef. Add a handful (about 2–3 tbsp) of sliced pickles and a sprinkle of chopped parsley. Repeat for remaining pitas. Finish each with a light dusting of sumac for brightness.

Serve

Serve immediately while warm so pita is soft and beef juicy. Provide extra tomato tahini and pickles on the side.