Arayes, A Lebanese / Middle Eastern of grilled or even barbecued pita bread filled with lamb meat, onions, tomatoes and spices –
I typically used to add parsley to the filling until Naji, the Lebanese butcher in Kinshasa, insisted that parsley would overpower the flavor. I didn’t take
his words seriously at the beginning until I tried the filling without parsley. Naji is right….. It is amazing how one ingredient or even a piece of information can change the outcome of a recipe.
Spices and chilis add a depth of flavor too – and by now you know my love affair with red Habaneros – but you can add your favorite chili or even cayenne powder would fairly do well. Serve Arayes with plain or Greek yogurt.
They too pair beautifully with my split lentil soup with vegetables . Happy eating
Arayes too can be baked over a charcoal grill or a flat griddle.
In a bowl, combine the meat, spices, chili, onions, garlic, oil, tomatoes and pomegranate molasses.
Cut the pita breads into quarters
Fill each quarter with a heaped tablespoon of the meat mixture, spreading it out so that the filling is even.
Arrange the Arayess on a baking sheet in a single layer, and brush each bread with the oil on both sides.
Bake for about 15 -20 minutes, flipping every 5 minutes to ensure even browning
Add salt to the chopped onion and set aside for 10 minutes. Squeeze the onions by the palm of your hand, ridding it from its liquid.
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