Crispy stuffed pitas, spiced with harissa and loaded with juicy beef, meet a fresh, punchy cucumber slaw. Hands-on eating encouraged.
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Serves
4
For The Arayes:
Beef Mince
Panko Breadcrumbs
Red Onion
Harissa
Pomegranate Molasses
Tomato Purée
Salt
Pitta Bread
Olive Oil
For The Slaw:
Cucumber
White Cabbage
Fresh Dill
Soured Cream
Dijon Mustard
Lemon
Salt
Black Pepper
Serves
4
For The Arayes:
Beef Mince
Panko Breadcrumbs
Red Onion
Harissa
Pomegranate Molasses
Tomato Purée
Salt
Pitta Bread
Olive Oil
For The Slaw:
Cucumber
White Cabbage
Fresh Dill
Soured Cream
Dijon Mustard
Lemon
Salt
Black Pepper
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat the oven to 200°C fan.
Step 2.
Add the beef mince to a mixing bowl with the panko breadcrumbs, harissa, pomegranate molasses, tomato paste and salt. Coarsely grate in the red onion. Use your hands to mix everything together until evenly combined.
Step 3.
Halve the pittas, then stuff each half with a portion of the meat mixture, pressing it in evenly. Brush both sides with olive oil.
Step 4.
Arrange the pittas meat-side down on an oiled wire rack set over a baking tray. Slide into the oven and cook for 10–15 mins until the meat is cooked through and the pittas are crisp and golden.
Step 5.
Meanwhile, use a mandolin or sharp knife to finely slice the cucumber and cabbage. Tip into a sieve, season with salt and toss well. Leave to sit for 10 mins to soften.
Step 6.
Finely chop the dill, stalks and all. In a bowl, mix together the soured cream, mustard, the zest of ¼ of the lemon, and as much juice as you like. Season with salt and black pepper, then stir through the drained cabbage and cucumber. Add more lemon juice to taste.
Step 7.
Once the arayes are cooked, plate them up with the slaw and any extra lemon wedges for squeezing.
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