Updated: Jan 13
Arayes are Middle Eastern style grilled pita breads that are first stuffed with ground beef or lamb, onions and spices.
Here I use venison with 10% pork fat added which is blended with onions, garlic, parley and baharat spice (a blend of paprika, black pepper, cumin, cloves, cardamom, nutmeg, coriander).
In my opinion, venison is the perfect protein for Arayes because it is naturally lean. Fatty meat and saturate the pita and cause it to become too soggy and fall apart while cooking.
If you don't have access to a grill, you can cook them on your stove top or bake them in your oven. You can start off by browning in a skillet and then transfer in a 350 degree F oven for around 10 minutes.
You can get creative with your spices. Use your favorite spice blends or simply season with salt and pepper. I really like baharat spice.
14 1/2 ounces venison
1 1/2 ounces pork fat (beef fat works too)
2 garlic cloves, minced
1/2 of an onion, minced
1/2 bunch of fresh parsley, minced
Salt and pepper to taste (or your favorite spice blend)
Pita bread, as needed
Olive oil, for brushing the pitas
Preheat your grill over medium to medium-high heat.
Grind the venison and pork using your grinders small die.
Add the garlic, onion, parsley and seasonings to the meat. Mix well until incorporated. Now is a good time to cook off a small bite in a pan and check the seasoning for taste.
Cut the pitas in half and stuff them enough meat mixture so what when your flatten the pitas, they are around 1/4" to 1/2" thick.
Gently press them with your hands to flatten them in a uniform shape.
Lightly brush the pitas on each side with olive oil.
Place them on your grill and cook for around 5 minutes while ensuring that they don't burn.
Flip the pitas over and move them to a cooler spot on your grill. Close the lid and cook for another 5 to 7 minutes.