main-dishes

Iraqi Aruk Arayes – Baharat & Sumac

Crispy golden pita halves stuffed with a traditional Iraqi aruk mixture of mashed Yukon gold potatoes, scallions, parsley, and juicy ground beef seasoned with warm baharat and bright, tangy sumac. Pan-seared for deep color, then finished in the oven for a tender center and crackly crust. Serve with lemon, tahini, amba, schug, and sumac onions for a vibrant Middle Eastern feast.

Total Time: 40 min

Ingredients

Aruk Filling
  • 6 medium Yukon gold potatoes, peeled and boiled until very soft
  • 1 pound ground beef (80/20 recommended)
  • 6 scallions (green onions), finely chopped including green tops
  • 1/2 cup fresh parsley, finely chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 1/2 teaspoons sumac
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoons baharat
  • 1 large egg
Assembly & Cooking
  • 6–7 pita breads, cut in half (12–14 stuffed halves)
  • 4–5 tablespoons olive oil, for searing
  • Olive oil or avocado oil spray, for oven finish
For Serving (Optional)
  • Lemon wedges
  • Tahini sauce
  • Amba
  • Green schug
  • Sumac onions

Instructions

  1. Boil peeled potatoes until very soft. Drain well and mash in a large bowl to a slightly chunky consistency. Let cool for 5–10 minutes so the heat does not cook the egg.
  2. Add ground beef, scallions, parsley, salt, black pepper, sumac, garlic powder, baharat, and egg to the mashed potatoes. Mix very well until evenly combined and fully incorporated.
  3. Open each pita half and spread a thin, even layer of the aruk mixture inside (about 1/4 inch thick). Press gently so the filling adheres and the pita lies flat.
  4. Heat olive oil in a grill pan or large skillet over medium heat. Place stuffed pitas filling-side down and sear for about 4 minutes until deeply browned. Flip and cook 2–3 minutes per side until the pita is crisp.
  5. Transfer to a sheet pan and bake in a preheated 400°F oven for 8 minutes to ensure the center is fully cooked while keeping the exterior crisp.
  6. Rest 5 minutes before slicing. Serve warm with lemon wedges and desired toppings.

Notes

  • Drain potatoes thoroughly to avoid soggy pita.
  • Keep the filling layer thin for even cooking and maximum crisp.
  • This same mixture can be shaped into patties and pan-fried or baked.
  • Sprinkle additional sumac before serving for extra brightness.

Tags

iraqi middle eastern aruk arayes baharat sumac beef street food comfort food