“Arayes,” is an Arabic word which means “brides.” It’s also the name of this irresistible (Lebanese) meat-stuffed pita bread. I guess they can be
Traditionally the pita bread is stuffed with ground lamb, which is how I prefer it. However, feel free to substitute the lamb with beef or ground turkey.
Another great option is to make
How Do You Make Arayes?
Ingredients
- 1 lb. ground lamb
- 1 small onion
- 1 tsp. salt
- 1 tsp. sumac powder
- 1 tsp. kubba seasoning (or 1/2 tsp allspice, 1/8 tsp cinnamon, 1/8 tsp. cloves)
- 1 tsp. crushed red pepper
- 1/2 tsp. black pepper
- 1/4 cup olive oil
- 4 pita bread (cut in half)
Directions
Start with a nice leg of lamb, and run it through a grinder. Next, run the onion through the grinder too. If the meat is already ground, just grate the onion or use a food processor.
Next, mix the spices with the meat and onions and allow the flavors to come together for at least a few hours.
Now, time to make the Pita Bread. Just kidding, store-bought is fine.
Once the pitas are filled, brush them with olive oil and bake them in the oven.
Cook’s Tip:
- Make sure to drain the excess liquid before mixing the onion with the meat. If the mixture is too wet, you’ll end up with a soggy pita sandwich.
- Make sure the pita bread is not too flimsy, or they may not hold up when you stuff them with the meat.
- Speaking of the meat, it should be in a thin layer so that it cooks quickly. In other words, resist the temptation to overstuff the pita pocket.
- You may also grill the pita pockets on the barbecue instead of the oven.
What to Serve with Arayes
Arayes are pretty delicious on their own and make a perfect appetizer. In fact, my husband, Scott, calls them Iraqi Tacos. What can I say? He’s a funny guy.
If you plan on serving them for a meal, a salad (tabouli or fattoush) would be the perfect side dish. If you want to make it an over-the-top Middle Eastern meal, serve some pickled turnips, or pickled mangos on the side.
How’s that for a healthy meal that can keep us both on track in our quest to eat healthier?
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You may also enjoy the following recipes:
Arayes
Ingredients
- 1 lb. ground lamb
- 1 small onion
- 1 tsp. salt
- 1 tsp. sumac powder
- 1 tsp. kubba seasoning (or 1/2 tsp allspice, 1/8 tsp cinnamon, 1/8 tsp. cloves)
- 1 tsp. crushed red pepper
- 1/2 tsp. black pepper
- 1/4 cup olive oil
- 4 pita bread (cut in half)
Instructions
- Grind lamb, if using, and place in a bowl.
- Grind or grate the onion and drain out most of the liquid. Add to the bowl with the meat.
- Add the seasonings and mix until thoroughly combined. Cover and allow the flavors to come together for at least a few hours.
- Divide the meat into eight equal portions. Cut pita bread in half and carefully stuff with the meat, forming a thin layer of meat in each pita pocket.
- Brush both sides of the pita pockets with olive oil, and bake in a 375 F degree oven for 4 to 5 minutes on each side.
- Cut each pocket into two pieces. Serve as an appetizer or a snack, or with a salad as a full meal.
Notes
- Make sure to drain the excess liquid before mixing the onion with the meat. If the mixture is too wet, you’ll end up with a soggy pita sandwich.
- Make sure the pita bread is not too flimsy, or they may not hold up when you stuff them with the meat.
- Speaking of the meat, it should be in a thin layer so that it cooks quickly. In other words, resist the temptation to overstuff the pita pocket.
- You may also grill the pita pockets on the barbecue instead of the oven.
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