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Crisp Lebanese Arayes (Spiced Minced Lamb and Beef Stuffed Pita Pockets)
Irresistible Middle Eastern classic: thin pita bread stuffed with finely spiced minced lamb and beef, parsley, onions, and seven spices (Baharat), griddled in olive oil until cracklingly crisp on the outside and juicy within.
Prep
15 min
Cook
15 min
Total
30 min
Ingredients
servings
4
- Minced lamb250 g
- Minced beef250 g
- Thin Lebanese pita rounds, halved4 pc
- White onion, finely grated and squeezed1 pc
- Fresh flat-leaf parsley, finely minced3 tbsp
- Lebanese seven spices (Baharat)1 tbsp
- Extra virgin olive oil for brushing3 tbsp
- Salt1 tsp
Preparation Steps
1
Knead minced lamb and beef with squeezed grated onion, parsley, Baharat spice blend, salt, and black pepper into a smooth paste.
8 min timer
2
Gently open pita pockets and spread an even 1-cm layer of meat mixture inside all the way to the edges. Brush both outside surfaces generously with olive oil.
7 min timer
3
Heat grill pan over medium heat. Cook arayes for 5-6 minutes per side, pressing down firmly with a spatula until bread is deeply toasted, golden-brown and crisp, and meat inside is thoroughly cooked.
12 min timer
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Nutrition Facts
per servingCalories
460
Protein
31g
Carbohydrates
34g
Fat
22g
Allergens
Gluten
*estimated values per serving
Provenance & Public Domain Audit
Source: Middle Eastern & Mediterranean Culinary Archives / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Levantine Culinary Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
