Ingredients
Scale
- 1 lb ground lamb or halal beef
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup flat-leaf parsley, finely chopped
- 1 medium tomato, grated or minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp allspice
- 1/2 tsp cinnamon
- Salt and black pepper to taste
- 1 tbsp olive oil
- 4 large Lebanese-style pita breads
- Olive oil for brushing
- Optional: 1/2 cup grated Gruyere cheese or 1 tbsp tomato sauce
Instructions
- Prepare the meat filling by combining the lamb or beef with garlic, onion, tomato, parsley, and dry spices in a bowl.
- Add 1 tablespoon of olive oil to the mixture and combine thoroughly by hand without overworking.
- Cut each pita bread in half and carefully open the pockets.
- Distribute the meat mixture evenly into the pockets, pressing it down gently so it is not overstuffed.
- Add optional cheese or tomato sauce into the center of the meat if desired.
- Brush the exterior of the pita pockets generously with olive oil.
- Grill or pan-sear the Arayes over medium heat for about 5-7 minutes per side until the bread is golden brown and crispy and the meat is fully cooked.
Notes
- Ensure the meat layer is relatively thin so it cooks thoroughly in the short time it takes for the pita to toast.
- Serve hot with a side of yogurt garlic sauce or extra fresh vegetables.
- Prep Time: 15
- Cook Time: 15
- Category: Grilled Lamb
- Method: Grilling
- Cuisine: Middle Eastern