Lebanese Arayes

Name: Lebanese Arayes
Cook time: 35 min
Total time: 35 min
Ingredients: 125g Minced Lamb; 1/4 White Onion, grated and drained; 1/2 clove of Garlic, minced; 1/8 cups Parsley, fresh, finely chopped; 1/4 tsp Ground Cumin; 1/4 tsp Paprika; 1/8 lemon of Lemon Juice; 1/2 tbsp Olive Oil; Some Salt, to taste; Some Pepper (Black), to taste; 1 1/4 Pita Bread Rounds, halved; 1/2 tbsp Olive Oil, for brushing

Lebanese arayes are crisp pita pockets stuffed with a warmly spiced lamb mixture, then grilled or baked until the bread turns golden and the filling stays juicy. Grated onion, garlic, parsley, cumin, paprika, and a splash of lemon give the meat bright, savory flavor. Serve them hot with yogurt, tahini, or a simple salad for a satisfying meal or snack.

Lebanese arayes are crisp pita pockets stuffed with a warmly spiced lamb mixture, then grilled or baked until the bread turns gold... Show more

By Big Nibbles · Original recipe

Health Grade

B- · Healthy

Time

35 min

Price

1,36 €

Calories

733 kcal

quick

easy

high protein

low sugar

Method

Wash the parsley

Rinse the Parsley (fresh, finely chopped) under cold water, shake off the excess, and pat it very dry with a clean towel. Dry herbs chop more cleanly and won’t water down the filling.

Prep the aromatics

Peel and grate the White Onion (grated and drained) on the large holes of a box grater. Peel and finely mince the Garlic (minced). Strip any thick parsley stems, then finely chop the parsley leaves until you have a small, even pile.

Drain the onion

Transfer the grated onion to a sieve or wrap it in paper towel, then press firmly to squeeze out as much liquid as you can. The onion should feel damp but not dripping before it goes into the meat.

Mix the filling

In a large bowl, combine the Minced Lamb, the drained onion, minced garlic, chopped parsley, Ground Cumin, Paprika, Lemon Juice, and Olive Oil. Sprinkle in Salt (to taste) and Black Pepper (to taste), then mix everything with your hands until the herbs and spices are evenly distributed and the mixture looks cohesive.

Stuff the pitas

Cut the Pita Bread Rounds (halved) into halves if they are still whole, then gently open each half to form a pocket. Spoon in a thin, even layer of the lamb mixture, pressing it all the way to the edges so the filling is packed in neatly but not too thick. Brush the outside of each stuffed pita generously on both sides with the olive oil for brushing.

Heat the oven

Preheat the oven to 400° F / 200° C. Set a baking tray inside or line one for easier cleanup.

Bake the arayes

Arrange the stuffed pitas in a single layer on the tray. Bake for 15 to 20 minutes, turning once halfway through, until the pita is crisp and deeply golden and the lamb is fully cooked inside.

Rest and serve

Take the arayes out of the oven and let them rest for 1 to 2 minutes so the filling settles and the steam eases off. Serve them hot while the bread is still crisp and the center is juicy.