Beef Arayes (Lebanese Meat Stuffed Pitas)

Make the filling: Add the onion, garlic, and parsley to a small food processor. Pulse until finely minced.

If mixture is too wet, transfer the mixture to a fine mesh sieve or cheesecloth and press to remove excess moisture.

Mix the beef: In a large bowl, combine the onion mixture with the ground beef and all the spices; paprika, cumin, coriander, cinnamon, sumac, Aleppo pepper, and salt. Mix with your hands until evenly combined, but don’t overmix.

Assemble the arayes: Stuff each pita half with the beef mixture, spreading it evenly so it’s about 1/2-3/4 inch thick throughout. Don’t overfill or the pita can tear.

Cook: Heat a cast-iron skillet or grill pan over medium heat and drizzle with olive oil. Cook the stuffed pita for 3–4 minutes per side, pressing slightly until golden and crisp. Then, stand each pita upright and sear the cut side for another minute or so, until it’s deeply golden and the edges are crisp.

Serve: Drizzle stuffed pitas with tahini sauce, pomegranate molasses, and top with sumac-pickled onions and herbs.