Ingredients
Lemon Feta Sauce
- 4 ounces feta
- 1/2 cup plain Greek yogurt
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Tomato Salsa
- 2 medium tomatoes, halved
- 1 tablespoon extra virgin olive oil
- Salt and pepper, to taste
Harissa Chicken Filling
- 1 pound ground chicken
- 1/3 cup grated onion
- 2-3 tablespoons harissa (adjust spice level)
- 2 garlic cloves, minced
- 2 tablespoons chopped parsley
- 1 tablespoon chopped cilantro
- 1 tablespoon chopped dill
- 1 teaspoon salt
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon coriander
Assembly & Cooking
- 2 tablespoons olive oil
- 2 8-inch pita breads
Instructions
- Make lemon feta sauce: In a food processor, combine feta, plain Greek yogurt, extra virgin olive oil, and lemon juice until smooth. Season with salt and pepper to taste, then set aside to allow flavors to meld.
- Prepare tomato salsa: Using a box grater, grate the halved tomatoes while discarding the skins. Mix the grated tomatoes with extra virgin olive oil, salt, and pepper. Set aside for serving.
- Make harissa chicken filling: In a large bowl, mix ground chicken with grated onion, harissa, minced garlic, chopped parsley, cilantro, dill, salt, cumin, black pepper, and coriander. Adjust harissa amount depending on your preferred spice level. Mix thoroughly until evenly combined.
- Assemble arayes: Divide the chicken mixture into 4 equal portions. Carefully open each pita bread pocket and spread the chicken filling inside each pita half evenly. Brush both sides of each stuffed pita with olive oil to ensure crispiness when cooking.
- Cook the arayes: Heat a large sauté pan over medium heat. Place the stuffed pita breads in the pan and cook for 4-5 minutes on one side until golden brown. Flip and cook the other side for another 4-5 minutes until evenly golden and cooked through. Remove from the pan.
- Serve: Cut each harissa chicken arayes in half if desired. Serve warm with the lemon feta sauce and fresh tomato salsa alongside for dipping and garnish.
Notes
- Adjust harissa quantity to control spiciness; 2 tablespoons gives medium spice.
- Using a food processor for the sauce ensures a smooth and creamy texture.
- Grating tomatoes allows for a fresh salsa without excess liquid.
- Brush olive oil on both sides of the pita to help achieve a crispy crust when pan-frying.
- Cook arayes over medium heat to avoid burning the pita while ensuring chicken is fully cooked inside.
- Serve immediately for best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Frying
- Cuisine: Middle Eastern
- Diet: Halal
