Arayes

• Removing liquid from grated onion: It is vital you remove all the liquid from the brown onion as excess moisture can make the meat mixture too wet and leading to a less cohesive filling that may not cook evenly or hold together well inside the pita. Excess water can also dilute the seasonings in the kofta.
• Avoid Overstuffing: Be careful not to overstuff the pita. Overfilled pitas may cause the filling to spill out during cooking and difficulty cooking throughout without drying out the meat.
• Flattening the arayes: Add the chopped Thai basil at the end of cooking. This preserves its fresh flavour and aroma, which can otherwise be lost if cooked for too long.
• Grill: While traditionally arayes are grilled, you can also pan-fry them. Use a medium-high heat to achieve a crispy exterior while ensuring the meat cooks through.

• Replace the minced lamb exactly with minced beef.
• Play around with the spices used. For example, adding sumac for a tangy, lemony flavour or adding a cinnamon gives a warmer flavour profile.
• Pomegranate molasses is used occasionally used for a tangy, slightly sweet flavouring.

If possible, try to only store the uncooked kofta mixture as re-heating a cooked arayes doesn't lead to great results. Make the arayes when needed.

• Refrigeration: Store the kofta mixture in an airtight container in the fridge. It can be safely stored for an additional 1-2 days.
• Freezing: Place the kofta mixture it in a freezer-safe container or bag, making sure to remove as much air as possible to prevent freezer burn. It can be frozen for up to 3 months. Allow to defrost completely before using to make arayes.

From frozen, ensure it has fully defrosted whether that is overnight in the fridge out in the microwave on the defrost setting.

• Stove or grill: Re-heat or cook on the stove over medium heat with a little olive oil. Cook until hot throughout - about 5-8 minutes.