Lebanese Arayes are pita pockets that take 20 minutes to make and grill. They have a tender and delicious spiced meat filling that makes for a great treat. I'll show you how to make the filling and what kind of bread to use.
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00:00 Intro
00:45 Preparing the meat filling
03:37 Preparing bread and stuffing the Arayes
05:40 Cooking the Arayes
06:26 Presentation and taste test
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Ingredients:
5-6 Flat breads (pita or Lebanese bread
500g (1lb) Minced Beef (or you can use lamb)
30g (1oz)Parsley
1 Medium brown onions
1-2 Garlic Cloves
1 1/2 Tbsp Pomegranate Molasses
1-2 Tbsp oil + more
1 Tsp salt
1/2 Tsp Boharat
1/4 Tsp pepper
1/4 Tsp Cayenne
1/8 Tsp Cinnamon
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Directions:
To make the meat filling:
1. Add your Onion and parsley to a food processor or blender, and process till very finely chopped
2. Combine meat and remaining ingredients (apart from the bread) in a mixing bowl and mix thoroughly until well combined
3. Cook a small piece of the meat in a pan and taste for seasoning. Adjust if necessary
To prepare the Arayes:
1. For the pita, microwave the bread for 30 seconds and then slice into pockets or quarters
a. If using Lebanese bread there is no need to microwave
2. Use a knife to pry both sides of the bread apart till a pocket has formed
3. Add a few tablespoons of the meat filling to each pocket and massage to the edges of the bread. Aim to have the Pita about 1cm (1/3in) thick, or 1/2cm (1/6in) thick for the Lebanese bread. Stuff the bread pieces till you have used up the meat mixture
4. Use a brush to oil both sides of the bread generously with olive oil
To cook the Arayes:
1. Preheat a grill pan on medium high heat and when ready add your Arayes to the pan
2. Grill for 4 minutes (3 for Lebanese bread) and then flip once they start to sizzle
3. Cook for a further 4 (or 3) minutes and then remove from the pan
Prepare a simple chopped parsley and onion salad and serve the Arayes.
Enjoy!
