Arayes
Make Lebanese Arayes with spiced ground lamb stuffed inside pita bread. It is so much better than a burger.
Ingredients
- 1 Onion
- 30 g Parsley
- 2 Garlic Cloves
- 2 tablespoon Extra Virgin Olive Oil
- 500 g Minced Lamb
- 1&¼ tsp Salt
- ½ teaspoon Pepper
- ¼ teaspoon Cinnamon Powder
- 1 teaspoon Chili Flakes
- 1 teaspoon Chili Powder
- 1 teaspoon Cumin Powder
- 4 Pita Breads
- 2 tablespoon Extra Virgin Olive Oil
Instructions
- Cut an onion and parsley, place in a food processor, add garlic cloves and extra virgin olive oil, and pulse to achieve a coarse paste.
- In a large bowl, combine the minced lamb, coarse onion mixture, salt, pepper, cinnamon powder, chili flakes, chili powder, and cumin powder.
- Mix the ingredients thoroughly until well combined. Set aside.
- Heat a large skillet over medium heat, place the pita bread, and heat them up for 30 seconds on each side.
- Remove the pita breads from the skillet, place them on a cutting board, and cut them in half to create pockets.
- Fill each pita pocket with the lamb mixture, pressing the filling evenly inside.
- Brush the outside of each filled pita with extra virgin olive oil.
- Heat a grill pan over low-medium heat. Place the filled pita breads on the grill pan. Cook each side for about 3-4 minutes until the pita is crispy and golden brown and the filling is cooked through.
- Once cooked, remove the arayes from the heat and let them cool for a minute or two.
- Serve the arayes with yogurt sauce and tomato onion salad.
Notes
Seasoning: Adjust the seasoning to your taste. Try a bit of the mixture before filling the pita to make sure it's just right. Cook a small portion to test the flavor.
Open Pita Bread: Use fresh pita bread and heat it for a minute. Cut it in half, then slide a knife inside to loosen it up before opening.
Pita Bread: Don't overfill the pita pockets. If you stuff them too much, the bread might break or the filling could spill out while cooking.
Cooking Temperature: Cook on medium-low heat so the meat cooks through without burning the bread.
Storage and Reheating: If you have leftovers, keep them in an airtight container in the fridge for up to 2 days. Reheat in a skillet over medium heat or in the oven to get some crispiness back. Avoid microwaving since it can make the bread soggy.
Nutrition
Calories: 618kcal | Carbohydrates: 36g | Protein: 27g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 91mg | Sodium: 1.146mg | Potassium: 188mg | Fiber: 3g | Sugar: 1g | Vitamin A: 937IU | Vitamin C: 13mg | Calcium: 90mg | Iron: 4mg