Egyptian Beef Handhelds

Prep Time: 20 minutes

Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 6
Category: Main Dish

Notes After Making


Ingredients

  • 2 lbs (907g) ground beef
  • 1 green pepper
  • 1 white onion
  • 4 cloves garlic
  • ½ bunch parsley
  • ½ bunch cilantro
  • ½ bunch mint
  • 2 tablespoons smoked paprika
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cinnamon
  • 2 teaspoons salt
  • 4 teaspoons harissa (or tomato paste or ketchup mixed with 1/2 tsp chili powder) 
  • 12 pita breads
  • 1 cup tahini sauce
  • Hot sauce, for garnish

Tahini Sauce

  • 1 cup (240g) tahini
  • ½ cup (120g) fresh lemon juice
  • ½ teaspoon salt
  • 1 cup (240g) water, plus more as needed

Instructions

  1. Preheat the oven to 425°F and line two baking sheets with parchment paper.
  2. Finely dice the green pepper, onion, garlic, parsley, cilantro, and mint.
  3. Place the vegetables and herbs in a large mixing bowl with the ground beef, smoked paprika, coriander, cinnamon, salt, and harissa. Mix thoroughly until everything is evenly incorporated.
  4. Cut the pita breads in half and carefully open each half to create a pocket.
  5. Fill each pita half with a thin, even layer of the meat mixture, spreading the meat all the way to the edges. Don’t overfill.
  6. Arrange the filled pita halves on the prepared baking sheets.
  7. Bake for about 15 minutes, or until the beef is fully cooked and the pita is crisp and golden. For extra-crispy arayes, flip them halfway through cooking.
  8. Serve hot with tahini sauce.

Tahini Sauce

  1. Whisk together the tahini, lemon juice, and salt. The mixture will thicken initially.
  2. Gradually whisk in the water until the sauce emulsifies and reaches your desired consistency. Add additional water as needed.
  3. Transfer to a squeeze bottle or container and refrigerate for up to 1 week.

Jessica’s Notes

Best Served With:

  • Chopped cucumber and tomato salad
  • Pickled vegetables 
  • Fresh herbs
  • Lemon wedges

Wine Pairing:

  • Sauvignon Blanc
  • Dry Riesling
  • Grenache rosé
  • Light-bodied red such as Pinot Noir

Prep Ahead:

  • The meat mixture can be prepared up to 1 day ahead and refrigerated.
  • The tahini sauce can be made up to 1 week ahead.
  • Stuff the pita shortly before baking for the crispiest texture.

Storage:

  • Refrigerate leftovers in an airtight container for up to 3 days.
  • Store the tahini sauce separately.

Freezer-Friendly:

  • Freeze assembled but uncooked pies in a single layer, then transfer to a freezer bag or container.
  • Bake directly from frozen, adding several minutes to the cooking time.

Reheating:

  • Reheat in a 375°F oven or air fryer until hot and crisp.
  • Avoid the microwave if possible, as it will soften the pita.

Variations:

  • Substitute ground lamb for some or all of the beef. 
  • Add finely chopped jalapeño or red pepper to the meat mixture.

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