Ingredients
Lemon Feta Sauce
- 4 ounces feta cheese
- 1/2 cup plain Greek yogurt
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Fresh Tomato Salsa
- 2 medium tomatoes (halved)
- 1 tablespoon extra virgin olive oil
- Salt and pepper to taste
Harissa Chicken Arayes Filling
- 1 pound ground chicken
- 1/3 cup grated onion
- 2-3 tablespoons harissa paste (adjust for spice preference)
- 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 ground coriander
Additional
- 2 tablespoons olive oil (for brushing pita)
- 2 8-inch pita breads
Instructions
- Make the Lemon Feta Sauce: In a food processor, combine feta cheese, plain Greek yogurt, extra virgin olive oil, and lemon juice. Puree the mixture until smooth. Season with salt and pepper to taste, then set aside for serving.
- Prepare the Fresh Tomato Salsa: Using a box grater, grate the halved tomatoes, discarding the skins. Season the grated tomatoes with extra virgin olive oil, salt, and pepper. Set this fresh salsa aside to accompany the arayes.
- Mix the Harissa Chicken Filling: In a large bowl, combine ground chicken, grated onion, harissa paste (start with 2 tablespoons for medium heat), minced garlic, chopped parsley, cilantro, dill, salt, cumin, black pepper, and coriander. Mix thoroughly until all ingredients are well incorporated.
- Stuff the Pita Breads: Divide the chicken mixture evenly into 4 portions. Carefully open each pita bread pocket and spread the chicken filling inside each half. Ensure an even spread but avoid overfilling. Brush both sides of each stuffed pita with olive oil to help achieve a golden crust during 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 they turn golden brown. Carefully flip them and cook the other side for an additional 4-5 minutes until golden and cooked through. Remove from heat.
- Serve: Cut the harissa chicken arayes in half if desired and serve immediately, accompanied by the creamy lemon feta sauce and fresh tomato salsa for a vibrant, balanced meal.
Notes
- Adjust harissa quantity to control spiciness – use 2 tablespoons for medium heat or increase to 3 tablespoons for more kick.
- Pita bread can be substituted with flatbreads or naan if desired.
- For extra crispy arayes, press down lightly with a spatula while cooking.
- Leftover lemon feta sauce can be stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Middle Eastern
