Prep Your Ingredients
Start by gathering and measuring all your ingredients. Pick the leaves from the parsley and cilantro, wash them thoroughly, and dry well to prevent extra moisture in the mixture.

Blend the Aromatics
Add the onion, garlic, parsley, and cilantro to a food processor. Pulse until finely chopped but not liquid — you want the mix well-combined, not a paste. Next, place a fine-mesh strainer over a bowl and line it with a few paper towels or a clean kitchen cloth. Transfer the chopped herb mixture into the strainer and gently squeeze out any excess liquid. Removing this moisture is key to preventing soggy Arayes later.

Make the Meat Mixture
In a large mixing bowl, combine the ground beef and lamb. In a small bowl, mix together the harissa, pomegranate molasses, and a pinch of instant coffee (optional). Add the drained herb mixture from the previous step to the meat, then pour the harissa-molasses blend over everything. Season with salt and black pepper.

Mix and Chill the Meat
Mix thoroughly with your hands until everything is evenly combined — but don’t overmix. Cover the meat mixture and place it in the fridge for 30 minutes. This helps the flavors come together and makes the filling easier to handle.

Stuff the Pitas
Cut each pita in half. Use a ½ cup measuring cup to portion and spread the meat mixture evenly into each pita half. Adjust to your preference if you want a thinner or thicker filling.

Brush with Oil
Brush both sides of the stuffed pitas with olive oil or chili olive oil. This step ensures a crisp and golden finish when cooking.

Grill Method
Preheat your grill to medium-high. Place the Arayes on the grill and press each one down with the grill weight for about 30 seconds. Grill for 4 minutes per side, flipping once, pressing again, and cook until the pita is crispy and the meat is fully cooked.

Stovetop Method
Heat a cast-iron skillet or heavy pan over medium heat with a bit of olive oil. Place the Arayes in the pan, press down for 30 seconds, and Cook for 4–5 minutes per side until golden and crisp.

Yogurt Tahini Dip Instructions
In a small bowl, mix together plain yogurt, a spoonful of pomegranate molasses, a drizzle of tahini, a splash of lemon juice, and a pinch of salt and pepper. Stir until smooth and creamy. Taste and adjust seasoning as needed. Serve chilled alongside your Arayes for the perfect tangy, creamy contrast.

Serve Hot with Yogurt Dip
Serve the Arayes hot and crispy, straight off the grill or pan. Pair them with the creamy yogurt-tahini dip on the side for dipping or drizzling. They’re perfect as a main dish, part of a mezze spread, or even as a party appetizer — just don’t forget the sauce!