Minced Meat Arayes with Garlic Yogurt Sauce

Dice 2 onions.

Dice 6 green pepperoncini into very small pieces.

Chop 1 bunch of fresh coriander into very small pieces.

Crush 2 cardamom seeds, 6 coriander seeds, and 6 fennel seeds using a mortar and pestle.

Place 500 g of mixed minced meat into a large bowl.

Add the diced onions, pepperoncini, and chopped coriander to the meat.

Season the meat with 1 tsp of salt, 0.5 tsp of black pepper, 0.5 tsp of cumin, the crushed seeds, 0.5 tsp of cayenne pepper, and 0.5 tsp of turmeric.

Mix all the ingredients in the bowl thoroughly using your hands.

Cut 4 pita breads into halves, then into halves again to form four triangles each.

Open the pocket of each pita triangle.

Stuff each pita pocket generously with the meat mixture.

Heat a small amount of sunflower oil in a frying pan over medium heat.

Place the stuffed pitas in the pan.

Fry each side for less than one minute until lightly browned.

Add a little more sunflower oil to the pan as needed to prevent burning.

Transfer the fried pitas to a wire rack to stay crunchy.

Whisk 200 g of Greek yogurt and 40 g of mayonnaise together in a separate bowl.

Squeeze the juice of 0.5 lime into the yogurt mixture.

Add 1 tsp of garlic powder, 0.5 tsp of salt, and 0.5 tsp of black pepper to the sauce.

Stir the sauce until it is smooth.

Arrange the crunchy pita triangles on a serving plate.

Garnish the plate with 1 bunch of fresh mint leaves and 1 slice of lime.

Serve the warm pitas immediately alongside the garlic-yogurt sauce.