Kafta Kebabs, Arayes, & Laban

Flavor enthusiasts, join us on a culinary adventure through the vibrant markets of the Middle East. Today, we explore my kitchen’s heart, where the enticing aroma of sizzling Kafta Kebabs, crispy Arayes, and the refreshing coolness of Laban collide in a feast fit for royalty. Stealing the show is the garlicky maestro—Toum!

Picture succulent Kafta Kebabs, each bite bursting with a symphony of spices, embraced by the crunch of golden, fragrant Arayes. Now, add a dollop of Toum—the ingredient that transforms this dish into otherwordly that leaves you craving more.

Beyond the food, it’s about the experience. Envision a table adorned with sizzling delights, friends and family gathered, laughter resonating, and the intoxicating scent of Toum lingering. It’s a celebration of taste, culture, and the joy of creating something extraordinary in your kitchen.

So, grab your skewers, fire up the grill, and let’s embark on a journey where every bite tells a story. Our Kafta Kebabs, Arayes, and Laban, infused with the magic of Toum, aren’t just a meal—they’re a passport to a world of culinary bliss. Get ready to savor, celebrate, and indulge in the extraordinary!

KAFTA KEBABS, ARAYES, & LABAN

Course: Recipes

Servings

6

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• INGREDIENTS for Kafta Kebabs & Arayes

• 2lbs Ground beef – 80/20 

• 1 large yellow onion

• 3 bunches curly parsley (washed and dried) 

• 2 teaspoons kafta spice*

• 2 3/4 teaspoon fine sea salt

• 1 teaspoon 7 spices*

• 2 bags fresh pita bread

• Skewers for kebabs

• INGREDIENTS for Laban

• One 32oz container of plain yogurt

• 3-4 Persian Cucumbers 

• 2 tablespoons Dried Mint

• 2 tablespoons Anne’s Toum Original

• Sprinkle of salt to taste

Directions

• INSTRUCTIONS for Kafta Kebabs & Arayes
• Place parsley (stems removed) in the food processor and pulse until finely chopped. Place in bowl
  which will make it difficult for the kafta kebabs to stay together. Place in the bowl with parsley and mix together.
• Cut onion into quarters and place in the food processor. Pulse until finely chopped ensuring not to over process
• Add meat to parsley and onions. Add spices and mix with hands until everything is incorporated. 
• Prepare bread: cut each pita into quarters. 
• Use hands to form kebabs around metal skewers 
• Open each quarter of pita by peeling the two sides of the pita apart without breaking the “seam” on the outer edge of the pita. 
• Use hands to spread a thin layer of meat mixture inside of each quarter slice of pita
• Grill kebabs and arayes kafta until thoroughly cooked ensuring not to burn the bread on the arayes. Some browning/charring on edges is normal. 
• INSTRUCTIONS for Laban
• Slice cucumbers into rounds and set aside. 
• Add toum to a large bowl. 
• Add yogurt to the bowl and mix thoroughly. 
• Add sliced cucumbers, mint and salt and mix thoroughly.
• Use as a dipping sauce for kebab kafta and arayes kafta. 

Notes

• *Kafta Spice and Seven Spices can be found at most Middle Eastern grocery stores