My mother, Rachel, was a magician in the kitchen. She didn’t read recipes – she listened to the food. Every Friday, she shaped spiced meatballs with her hands and her heart. My father? He was the king of the grill. Charcoal, smoke, fire – that was his domain. He believed every good meal deserved a little flame and a lot of joy.
I lost them both far too early – before I had children of my own, before I ever imagined I’d be the one shaping memories in the kitchen.
But in my kitchen, they never truly left. With every bite I cook, I taste my mother’s memory. With every aroma, they return my mother beside me, smiling, seasoning with soul; my father at the grill, laughing, waiting for the perfect sear.
This summer, I brought them together. It started the moment I smelled the charcoal. Not the house I live in now, but the one I left behind.The one where my mom, Rachel, would press spiced meat into fresh pita. Now, years later, I was preparing arayes for an American cookout, with red, white, and blue flags waving, kids running in the sprinkler, and Hebrew music quietly playing from my phone.
I was bringing my food, my memory, and my mother into a space that didn’t always speak my language. And it worked. People took a bite and paused. Not because they didn’t know what it was, but because it reminded them of something they hadn’t tasted in years.
Something warm, real, and made with care. They didn’t ask for the name. They just asked for more. That’s what food does. It crosses oceans and generations. It turns longing into flavor.
It makes you feel like you belong -even when you’re still learning how. I’m Israeli, and I always will be. But Cincinnati is where my kids are growing up and where I’ve started to put down roots of my own.
This summer, we’ll be grilling arayes. For my kids. For my mom. For the people I love who are still learning the smell of home. Because even far away, I cook from scratch.
Grilled Arayes with Mint & Pistachios
My family’s meatballs, reimagined for the grill
You’ll need:
- 4 fresh pita breads, halved. Olive oil, for brushing.
For the meat filling:
- 600g (about 1.3 lb) high-quality ground beef (recommended cuts: neck, shoulder, or ribs) I’m using Teva brand from Costco, 1 large bunch of parsley, finely chopped, A generous handful of chopped pistachios, 2 tsp fine sea salt, 1 tsp freshly ground black pepper, 1 tsp baharat spice blend, and 1 Tbsp dried or fresh mint (optional, but adds brightness and balance)
Instructions:
- Make the filling
In a large bowl, combine all meat filling ingredients. Mix by hand until fully blended. Divide into 8 equal parts.
- Fill the pitas
Gently open each pita half and stuff it with the meat mixture, pressing the mixture in evenly and leaving the edges clean to seal. If there’s extra filling, shape it into small patties and grill them, too.
- Oil & grill
Brush both sides of the stuffed pita with olive oil. Grill over medium heat (or on a grill pan) for 4–5 minutes per side, until the outside is golden and crisp.
- Finish in the oven
Transfer to a preheated oven at 350°F (180°C) for 5–7 minutes to finish cooking the meat and crisp the pita.
Alternatively, on a grill: move to a cooler area (less direct heat), cover, and cook gently until done.
- Serve immediately
Serve hot with tahini, fresh chopped salad, and pickles — or your favorite summer sides.
Ifat Lahyani is a chef and the founder of Koriela Kitchen, a Mediterranean-inspired catering business based in Cincinnati. Born in Israel to a Moroccan and Turkish family, she brings cultural roots, culinary technique, and soul into every dish. As a mother of five, she cooks with memory, heart, and the deep belief that food can carry love across generations.
Follow her on Instagram: @koriela.kitchen