Arayes
ArayesA 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!!
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 |
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Ingredients:
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. if you enjoyed the recipe be sure to subscribe to our newsletter so you never miss a single recipe. |
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Instructions
No Steps Found !
- Course : MAIN DISHES
- Recipe Type : APPETIZERS, LEBANESE RECIPES, MAIN DISHES, MAIN DISHES
32 Responses to Arayes
Trackbacks/Pingbacks
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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 […]
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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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About Chef
Hadia Zebib
I am Hadia, the face behind Hadia’s Lebanese Cuisine. I grew up in Beirut Lebanon and I currently reside in Kinshasa, Congo with my husband and my three adorable sons, ...
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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.
i like it
Hi Nadia, I was wondering what spices you would recommend using as an alternative to seven spice and all spice
Hi Brandon, and sorry for the late answer, You can use frshly grated black or white pepper