Serves 4-6
For the Arayes:
- 3 pitas, sliced in half
- 1 lb. Grow & Behold Ground Beef
- 1 lb. Grow & Behold Ground Lamb
- ½ white onion, diced
- 1 cup parsley, chopped
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- 3 cloves garlic, crushed
Heat your grill to a medium temperature, about 300℉.
In a large bowl, mix together the beef, lamb, onion, parsley, cumin, cinnamon, black pepper, salt and garlic.
Open each half of sliced pita and stuff with the meat filling. Spread the meat out to the edges as much as possible, without tearing the pita, so the pockets are an even thickness. If this middle is much thicker than the edges, it will be harder to cook all the way through.
Brush the pitas with olive oil on both sides.
Grill the arayes on all sides for a total of 8-10 minutes. If the pitas begin to burn too quickly, turn the heat down or transfer the arayes to a cooler part of the grill. You can always check that the meat is cooked through with a meat thermometer (beef/lamb should be cooked to 145℉ / 75℃). The center can take longer than you expect to cook. If it is very soft to the touch, it’s not done. Cook until meat feels firm when you press your finger against the middle of the meat.
For the Amba Sauce:
- 1 large mango, peeled and cut from seed
- 1 teaspoon curry powder
- ½ teaspoon turmeric
- 1 teaspoon salt
- 1 clove garlic, crushed
- 1 tablespoon olive oil
- ¾ cup apple cider vinegar
- ¼ cup water
- 1 teaspoon ground fenugreek
Place a large saucepan on the stove. Add the mango, curry powder, turmeric, salt, garlic, olive oil, apple cider vinegar, water and ground fenugreek. Bring to a boil, then remove from heat.
With a hand blender, blend the mixture to a smooth consistency. It’ll still have a syrupy consistency, but that’s how amba should be!
