Arais | The Jewish Week | Food & Wine



Arais (Gil Hovav)

4 servings

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4 pitas, cut in half

1 pound minced beef

1/2 pound minced lamb

1 medium onion, chopped

1-2 garlic cloves, peeled and minced

1/2 cup chopped fresh herbs (parsley, cilantro, mint, dill)

Salt and pepper to taste

Olive oil

  1. Mix beef, lamb, onion, garlic, chopped herbs, salt and pepper in a bowl. Divide into eight patties about 1/2 inch thick.
  2. Stuff each pita half with a patty (the arais should be quite thick.) If you wish, you may smear the inside of the pita with tahini, amba (spicy mango sauce), or even ketchup.
  3. Generously brush the outside of the pita halves with olive oil. Sprinkle with salt and pepper (and, if desired, cumin, zaatar, or hawaij.)
  4. Grill on both sides until the pita is golden brown and crunchy and the meat is done to your taste.