Arayes with Pickly Yogurt Dip

Make your meat filling

Into a large bowl, grate 1/2 red onion, you want all the juices here so grate it directly into the bowl. Add in 2 cloves minced garlic and 1/4 cup finely chopped parsley. Add beef and remaining ingredients: 1 tsp cumin, 1 tsp smoked paprika, 1/4 tsp allspice, 1 tsp salt, 1/4 tsp baking soda, 2 tsp tomato paste, 1 tsp harissa paste, 1/3 cup crumbled feta and mix until just incorporated. Don't overmix or your meat will become tough.

Stuff your pitas

Slice pitas in half. Gently pull apart the edges. Stuff your pitas with the meat mixture, ensuring you squish it right to the edges. I like to aim for the same thickness as one side of the pita (about 1/2 inch max) - err on the side of thinner otherwise your meat won't cook before it burns. I recommend testing one first to get a sense before stuffing them all.

Make your pickle yogurt dip

To a small bowl, add yogurt, 2 tbsp pickle juice, and finely diced pickles. Taste and adjust with more pickles if needed.

Cook your areyes

Heat a large non stick frying pan over medium heat. Low and slow here. Brush your pitas with a thin layer of oil (this is instead of adding oil to the pan which will result in uneven oil distribution and an oily mess!) 

Working in batches, place pitas flat onto the pan and cook for 5-6 mintues per side, or until theinternal temp reaches 160F. Once cooked through, finish by frying the exposed meat seam until just golden - about 1 minute. Remove from pan and place on wire rack until you serve.

Serve with fresh parsley and your yogurt dip right away.