A Lebanese and Levantine spiced meat or cheese stuffed grilled pita. They are so delicious and can be made with any mince really.
These are such a handy quick dinner in a hurry or even a lunch on the go. Also handy to have prepped and in the freezer too. They can also be air-fryed but it doesn’t give the same result. In March, I add in some wild garlic for extra flavour.
Takes 15 minutes
Makes 4
Ingredients
1 small red or white onion
3 cloves of garlic
Small bunch of parsley
Small bunch of coriander
300g beef mince
200g lamb mince
2 tsp coriander
2 tsp cumin
1 tsp paprika
1 tsp smoked paprika
1 tsp sea salt
1 teaspoon harissa, optional for heat
½ cracked black pepper
½ tsp cinnamon
½ cardamon
4 fresh pita breads
Olive oil for cooking
Tahini yogurt sauce:
3 tbsp yogurt
2 tbsp tahini
2 tbsp water
½ lemon, zest & juice
1 small garlic clove crushed
Sea salt & black pepper to taste
Salsa:
2 tomatoes, chopped finely
½ cucumber chopped finely
1 small bunch coriander, chopped finely
1 small bunch parsley, chopped finely
½ lemon, zest & juice
Sea salt & black pepper
To serve:
Side salad
Method:
Blend the onion, garlic & herbs in a small food processor. IF you do not have one, chop finely.
Pour into a large mixing bowl and add the meat & spices.
Mix really well with your hands.
Cut the pitas in half and begin to stuff them with your mixture.
Brush all sides with olive oil and place on a large pan over a medium high heat.
Turn onto each side when it has colour, reduce the heat and allow to cook for 6-7 minutes, ensuring the inside is fully cooked.
Make up your sauce by adding all the ingredients to a mixing bowl, you may need more water if it is very thick. I like to dip my Arayes in it!
The salsa is not traditionally served necessarily but very refreshing alongside the dish. Place all the ingredients in a bowl and mix well.
Serve the Arayes hot with your dressing, salsa and perhaps a side salad or couscous.
