Ingredients
- 1 lb ground beef (80/20 preferred)
- 2 tbsp finely grated onion
- 3 cloves garlic, minced
- 2 tbsp chopped parsley
- 1 tbsp olive oil
- Pinch salt
- Pinch black pepper
For the Shawarma Spice Mix
- 2 tsp cumin
- 2 tsp coriander
- 1 tsp smoked paprika
- 1 tsp sweet paprika
- 1 tsp turmeric
- 1 tsp cinnamon
- ½ tsp ground cardamom
- ½ tsp allspice
- ½ tsp black pepper
- ½ tsp chili flakes
- 1½ tsp kosher salt
- Zest of ½ lemon
For the Garlic Sauce
- 1 cup Greek yogurt
- 2 tbsp grated garlic
- 3 tbsp lemon juice
- 1 tbsp olive oil
- Pinch salt
For the Pickled Turnips
- 2 medium turnips, peeled
- ½ small beet, peeled
- 2 garlic cloves, smashed
For the Brine
- 1 cup water
- ½ cup white vinegar
- 1 tbsp kosher salt
- 1½ tsp sugar
Directions
For the Arayes Filling
- Combine the ground beef, grated onion, garlic, parsley, olive oil, salt, pepper, and all shawarma spices in a bowl. Mix gently until evenly combined. Allow the mixture to rest for 15 minutes so the spices hydrate and the flavours develop.
Build the Arayes
- Use thin Arabic or Lebanese pita bread and cut each round in half. Open each pocket slightly and fill with a thin, even layer of beef mixture, approximately ¼ inch thick. Lightly brush the outside of each pita with olive oil.
- Heat a large non-stick skillet over medium-high heat. Place the stuffed pita into the pan and cook slowly, allowing a crust to form as the beef cooks through. Brush again lightly with olive oil and continue cooking until both sides are deeply golden and crisp. If needed, transfer to a 400°F oven for 3–4 minutes to finish cooking the beef.
For the Pickled Turnips
- Cut the turnips into thick batons resembling large fries and slice the beet thinly.
- In a saucepan, combine the water, vinegar, salt, and sugar. Heat just until the salt dissolves, then allow the brine to cool slightly.
- Place the turnips, beet slices, and garlic cloves into a clean jar or container. Pour the brine over the vegetables until fully submerged. Leave at room temperature for 4 hours, then refrigerate for 3–5 days before serving.
For the Garlic Sauce
- Combine the yogurt, grated garlic, lemon juice, olive oil, and salt in a bowl. Mix until smooth and well incorporated. Refrigerate until ready to serve.