Arayes (Crispy Pita Patties)

Arayes (Crispy Pita Patties)

Ingredients

  • 1 lb ground beef or lamb
  • 3-4 medium pitas (thin)
  • 1/4 onion (finely minced)
  • Kebab spice mix

Recipe

  • Finely mince / food process the onions, dry them with a towel
  • Mix onions, spice & meat, either food process, or mix thoroughly
  • Par-cook the meat on the stovetop, to get some water out. The meat should still easily mush together (like uncooked meat). Then pat down with a paper towel.
  • Cut pitas in half, and stuff the pita with meat
  • Shallow fry in fat from the earlier step (or butter or veg oil)

Notes

  • The main technical challenge in this recipe is getting the pita to be really crispy, as the meat tends to leak grease & water as it cooks. Some relevant tricks are:
    • Use a very thin layer of meat, thinner than you’d expect.
    • Par-cook and drain the meat
    • Pat down the onions
  • You can also either bake this, or broil this in the oven instead of pan-frying it
  • You can swap the pitas for fluffier pitas, and then make a non-crisp version of this. It’s more resistant to sogginess, so then you can use more meat, and also you don’t need to worry about draining the meat.
 
Arayes (Crispy Pita Patties)

Arayes (Crispy Pita Patties)

Ingredients

  • 1 lb ground beef or lamb
  • 3-4 medium pitas (thin)
  • 1/4 onion (finely minced)
  • Kebab spice mix

Recipe

  • Finely mince / food process the onions, dry them with a towel
  • Mix onions, spice & meat, either food process, or mix thoroughly
  • Par-cook the meat on the stovetop, to get some water out. The meat should still easily mush together (like uncooked meat). Then pat down with a paper towel.
  • Cut pitas in half, and stuff the pita with meat
  • Shallow fry in fat from the earlier step (or butter or veg oil)

Notes

  • The main technical challenge in this recipe is getting the pita to be really crispy, as the meat tends to leak grease & water as it cooks. Some relevant tricks are:
    • Use a very thin layer of meat, thinner than you’d expect.
    • Par-cook and drain the meat
    • Pat down the onions
  • You can also either bake this, or broil this in the oven instead of pan-frying it
  • You can swap the pitas for fluffier pitas, and then make a non-crisp version of this. It’s more resistant to sogginess, so then you can use more meat, and also you don’t need to worry about draining the meat.