Meat-filled pies (arayes)

By Nur Ashour

Makes: 30

Preparation and cooking time: 1 hour

Ingredients

680g (1½ lbs) ground beef (80% lean/20% fat)
4 large tomatoes
2 onions
6 cloves garlic
1 jalapeno pepper
425g (15oz) can of tomato sauce
2 tbsp pomegranate molasses
175ml (¾ cup) olive oil
15 pitta breads
salt
pepper

Method

Preparing the filling

1. Chop the onions into small pieces. Cut the tomatoes in half and mince the garlic. Chop as much of the jalapeno as you like, depending on your taste.
2. In a food processor, pulse the onions and garlic till they are finely minced but not watery (they will become bitter if you over-grind them).
3. Add the tomatoes and pepper. Mix again.
4. Add the meat. Pulse a few times.
5. Add the tomato sauce, half the molasses, and a ¼ cup (60ml) of olive oil. Mix again.
6. Take the mixture out of the food processor and put it into a colander, over a bowl, to strain the excess liquid.
7. Leave it for about 10 minutes. Do not allow it to dry out:  remove it once it is barely dripping any liquid.
8. Now add to the mixture another 2 tbsp of olive oil and the rest of the molasses. Season with salt and pepper (I use 1 tbsp salt and ½ tbsp pepper).

Filling the pitta

1. Prepare the pitta bread by slicing it in half across and spreading ½ tbsp of olive oil on the inside.
2. Take ¼ cup of the meat mixture and flatten into the middle of the bread. Coat it with more olive oil and set aside.
3. Bake at 230ºC/450ºF for 12-18 minutes, flipping halfway through so it is crisp on both sides.
4. Serve with yoghurt.