Arayes

Arayes

Published on January 20, 2016 | In , | By
32 Comments
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Arayes

A Lebanese/Middle Eastern grilled or barbecued pita bread stuffed with lamb/ beef, onions, tomatoes and spices! Nothing sounds fancy, right? It is scrumptious! Strictly speaking, this is more of a main dish than a mezze; it makes an effortless dinner or a quick weeknight meal that everyone will devour!

To make the filling, you need to mix the minced meat, onion, tomatoes, pomegranate molasses, salt and spices – pomegranate molasses adds just a little spark of sweetness.

I typically used to add parsley until a snippet advice from “Naji”, the Lebanese butcher in Kinshasa, made me changed the way I make “Arayes”. He claimed that parsley would overpower the flavor.  I didn’t take his words seriously at the beginning, until I tried the stuffing without parsley. Naji is right!!


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

Ingredients:

  • 500 g. /1 lb. 2 oz. minced lamb or a mix of both lamb and beef
  • 2 medium sized onions, finely chopped
  • 1 garlic clove, crushed
  • 1 small tomato, diced and drained (you don’t need the juice)
  • 11/2 tablespoons pomegranate molasses
  • ½ teaspoon seven spice, or even allspice would be a good substitute
  • A pinch of cinnamon powder
  • 1 tablespoon canola oil
  • Red chili, crushed / or cayenne powder, to your taste preference
  • 1 teaspoon salt or to taste
  • 4 medium-sized pita or Arabic bread, cut into quarters
  • 1/3 cup of a mix of olive and canola oil, to brush the breads

Directions:

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.
Preheat the oven to 200°C/400°F.
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. Enjoy.

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Instructions

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32 Responses to Arayes

  1. Rex Clingan November 8, 2019 at 2:16 pm #

    I had some stuffed pitas that seemed like they were pan fried in some red hot sauce, at a Lebanese place in Mobile AL in 2005. It was called the Purple Onion or something similar. I am wondering if this recipe might come close.

    Reply
  2. waseem December 26, 2020 at 8:39 am #

    i like it

    Reply
  3. Brandon April 20, 2022 at 10:08 am #

    Hi Nadia, I was wondering what spices you would recommend using as an alternative to seven spice and all spice

    Reply
    • Hadia Zebib July 19, 2022 at 8:19 pm #

      Hi Brandon, and sorry for the late answer, You can use frshly grated black or white pepper

      Reply

Trackbacks/Pingbacks

  1. Keema Paratha: Pakistani style flatbread with minced meat filling - So Yummy Recipes - October 11, 2020

    […] Paratha is similar to Lebanese Arayes. The difference lies in the bread and the […]
  2. Hawawshi: A Star Street Food – Chez Nermine - November 16, 2020

    […] the Lebanese cuisine has  “Arayess”.  A less chunkier version of Hawawshi that is made of ground lamb,  and cooked on the grill rather […]

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