Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Arayes with Cabbage Salad
Getting reviews...
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 740
- Total Fat
- 40 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 108 milligrams
- Sodium
- 1257 milligrams
- Carbohydrates
- 51 grams
- Dietary Fiber
- 7 grams
- Sugar
- 6 grams
- Protein
- 46 grams
Arayes are a classic dish found throughout the Middle East, involving pita stuffed with a spiced ground meat mixture. For this version, we cook the pita on a griddle until crisp on the outside and until the meat is cooked through. To finish, they are served with a refreshing, crunchy red cabbage salad and tahini sauce.
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 740
- Total Fat
- 40 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 108 milligrams
- Sodium
- 1257 milligrams
- Carbohydrates
- 51 grams
- Dietary Fiber
- 7 grams
- Sugar
- 6 grams
- Protein
- 46 grams
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Combine the red onion chunks, crushed garlic cloves and 1 cup cilantro in a food processor; pulse until very finely chopped. Combine in a bowl with the beef, 1 1/2 teaspoons ras el hanout and 1 teaspoon salt. Mix well with your hands.
- Divide the mixture into 8 even pieces and roll into cylinders. Stuff 1 cylinder into a pita half and flatten between your palms to press the meat evenly to the edge of the pita. The meat patties should be about 3/4 inch thick. Repeat with the remaining meat and pita halves.
- Whisk the tahini and 5 tablespoons lemon juice in a medium bowl. Whisk in 6 tablespoons water, a little at a time, to make a smooth sauce. Whisk in the minced garlic, remaining 1/2 teaspoon ras el hanout and a big pinch of salt. Remove 1/4 cup of the sauce to a large bowl for the salad; reserve the rest for serving.
- Add the sliced red onion, cabbage and remaining 1/2 cup cilantro to the large bowl with the dressing. Drizzle with the olive oil and remaining 1 tablespoon lemon juice. Toss well; season with salt.
- Preheat a two-burner griddle over medium-low heat and brush with olive oil. (Or use a cast-iron skillet and cook in batches.) Brush the pitas lightly on both sides with olive oil. Add to the griddle and cook, flipping and moving around as needed, until golden brown and the filling is just cooked through, about 10 minutes. Serve with the cabbage salad and reserved tahini sauce.
Looking for Something Else?
Related Pages
- Grilled Bass with Cabbage Salad
- Grilled Pork Tenderloin with Cabbage Salad
- Wilted Cabbage Salad
- Beet and Cabbage Salad
- Grilled Turmeric Chicken with Cabbage Salad
- Crispy Salmon With Napa Cabbage Salad
- Falafel Burgers with Cabbage Salad and Tahini...
- Cabbage Salad with Squid
- Shaved Cabbage and Brussels Sprout Salad