Arabic recipesMain dishes
Arayes Recipe: Crispy Grilled Arabic Pita Stuffed with Spiced Lamb
Arayes are crisp Levantine flatbread pockets filled edge to edge with a juicy mixture of minced lamb or beef, finely chopped onion, parsley, pomegranate molasses and seven-spice blend. Brushed generously with ghee or olive oil and griddled golden, the bread turns crunchy as the meat cooks inside.
Also known as:Arayes bil-lahmLevantine meat-stuffed pitaGrilled kafta pita wedges
Servings4
Prep time20 min
Cook time15 min
Ingredients
Add ingredients to cart- 4 to 5 fresh two-layer Arabic flatbreads (medium thickness)
- 500 g minced lamb or beef with moderate fat content
- 1 medium onion, finely minced and lightly squeezed of excess juice
- 1 deseeded medium tomato, finely diced, and 1/2 bunch flat-leaf parsley, finely chopped
- 2 tbsp concentrated pomegranate molasses and an optional 30 g toasted pine nuts
- 1 tsp seven-spice blend, 1/2 tsp black pepper, an optional pinch of chili flakes and salt
- 3 tbsp melted Arabic ghee (samna) or olive oil for brushing
Preparation Steps
- 1Knead the minced meat thoroughly for 2 minutes with the squeezed onion, diced tomato, parsley, pomegranate molasses, pine nuts, seven-spice blend, pepper and salt until cohesive.
- 2Halve each flatbread or slit one edge open, spread a thin, even 5 mm layer of meat right to the edges, and press the bread flat with your palm so the filling adheres to both sides.
- 3Brush both outer faces of every stuffed pita generously with melted ghee or olive oil.
- 4Heat a heavy cast-iron skillet or panini press over medium heat, sear the pitas for 3 to 4 minutes per side while pressing gently with a spatula, and optionally transfer to a 200 C oven for 5 minutes until piping hot inside.
- 5Slice into crisp triangles and serve straight away with plain yoghurt or tahini sauce, lemon wedges and tangy torshi pickles.
