"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.
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, 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?
Cook's Tips
- 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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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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