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Arayes Cucumber Labneh

Arayes Cucumber Labneh

4 servings
middle eastern beef

Ingredients

  • 1.0 clove garlic (small)
  • 1.0 cup labneh
  • 0.5 teaspoon mint
  • 2.0 persian cucumbers
  • salt
  • 0.5 teaspoon crushed red pepper flakes
  • 1.0 green chile (jalapeno, anaheim, or serrano)
  • 8.0 oz ground beef (or lamb or combination)
  • 0.25 teaspoon ground black pepper
  • 1.0 pinch ground cumin
  • 1.0 teaspoon olive oil
  • 1.0 handful parsley or cilantro
  • 4.0 pitas
  • 1.0 tomato
  • 1.0 yellow onion

Instructions

  1. Make the cucumber labneh: In a medium bowl, combine the cucumbers, labneh, garlic and mint. Taste and season with salt, as desired (store-bought labneh tends to be less salty than the homemade variety). The mixture should be tangy and salty.
  2. Make the arayes: In a food processor, combine the tomato, onion, chile and parsley and pulse to a coarse paste. (Alternatively, very finely dice everything by hand.) Transfer to a large bowl, add the meat, followed by the oil, salt, crushed red pepper flakes, if using, black pepper and cumin and mix with your hands until thoroughly combined.
  3. Using a sharp knife, cut each pita in half to create two pockets. Divide the meat mixture among the pitas, about 1/4 cup per half, spreading it thinly and evenly inside each half; press to close.
  4. Position a rack in the middle of your oven and preheat to 200 degrees. Generously brush both sides of each pita half with olive oil.
  5. Heat a large nonstick or a well-seasoned cast-iron skillet over medium heat until hot. (A drop of water should evaporate on its surface.) Working in batches, place as many pita halves as you can fit in a single layer and cook until golden brown and crisp, about 2 minutes. Flip and cook for another 2 to 3 minutes, lightly pressing down with a spatula, until the pita is crisp and brown. (The thin layer of meat cooks quickly.) If the meat starts to release liquid and the bread is getting soggy, simply continue to flip and cook on medium to low heat until the moisture evaporates and bread is crisp again.
  6. Repeat with remaining pitas. Serve the arayes as they are ready, or transfer them to a sheet pan and place them in the oven to stay warm. Serve the cucumber labneh on the side.
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