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Arayes are typically a levantine street food, I believe they are originally from Lebanon but it was something my Syrian dad made often so I added a bit of my Mexican flair and they were 🔥. I don’t speak Arabic so don’t come for my pronunciation 🙈.

Arayes

By Nadia Aidi
Arayes are typically a levantine street food, I believe they are originally from Lebanon but it was something my Syrian dad made often so I added a bit of my Mexican flair and they were 🔥. I don’t speak Arabic so don’t come for my pronunciation 🙈.

Ingredients 

  • 1 lb ribeye, cut into chunks
  • 2 tsp smoked paprika
  • 1 tsp allspice
  • 1 tsp Mexican oregano
  • 1 tsp chipotle powder
  • 1/2 tsp guajillo powder
  • 1/4 tsp cumin
  • 1 tsp salt/pepper
  • 1/4 onion, chopped
  • 1/4 bunch parsley, chopped
  • 5-6 pitas, cut into triangles
  • 1/3 cup tahini
  • 2 tbsp plain yogurt
  • 1 garlic clove
  • 1 tbsp lemon juice
  • Olive oil
  • Salt/pepper to taste
  • Salsa macha

Directions 

  • Place your ribeye in the food processor and process until kinda ground. Add in spices, onion and parsley. Process until fully ground
  • Cut your pita into triangles
  • Add in the meat inside the pita triangle and press evenly with a spoon
  • Preheat a cast iron for 2 min on high. Lower to med high and add olive oil
  • Brown each pita for about 2-3 min per side or until fully golden and sort of crispy
  • Mix the tahini, yogurt, garlic, lemon and salt. Thin it out with a bit of water
  • Serve arayes with the tahini sauce and salsa macha

Nutrition information is automatically calculated, so should only be used as an approximation.

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