Arayes Grill (Crispy Char-Grilled Spiced Beef, Pine Nut & Herb Stuffed Pita Quarters) – Authentic Israel Recipe
Pan-crisped in olive oil until the pita shatters golden and the herb-spiced meat inside is juicy and aromatic.
- Country of Origin
- 🇮🇱 Israel (Middle East, Asia)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 18 min
- Difficulty
- Easy
- Signature Staples
- Pita bread pockets stuffed with spiced minced beef/lamb, Toasted pine nuts, Tomato-tahini dip, Cinnamon, Allspice
Ingredients for Arayes Grill (Crispy Char-Grilled Spiced Beef, Pine Nut & Herb Stuffed Pita Quarters) (4 Servings)
- 1.25 lbs (or 2.5 cups) pita bread pockets stuffed with spiced minced beef/lamb, prepped into bite-sized pieces
- 1.5 cups toasted pine nuts, washed and trimmed
- 1 cup tomato-tahini dip
- 1 medium onion and 3 cloves garlic, finely minced with cinnamon
- 1.5 tbsp traditional Israel seasoning (allspice, sumac, flat-leaf parsley, mint, garlic)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Whisk together cinnamon, allspice, sumac, flat-leaf parsley, mint, garlic, cooking oil, and sea salt in a bowl to form a fragrant Israel marinade.
- Coat pita bread pockets stuffed with spiced minced beef/lamb and toasted pine nuts thoroughly in the seasoning and let sit for 10 minutes at room temperature.
- Heat a cast-iron grill pan or heavy skillet over high heat until smoking hot.
- Sear pita bread pockets stuffed with spiced minced beef/lamb and toasted pine nuts for 4–5 minutes per side until blistered, charred at the edges, and cooked through.
- Transfer to a warm platter, scatter with tomato-tahini dip, and serve immediately.