Arayes
Stuffed pita pockets with spiced lamb mince, grilled or pan-fried until the bread is crisp and the filling is just cooked through. Eaten hot with tahina sauce, yogurt and a wedge of lemon. A Jordanian and Lebanese street snack that's also a fast weeknight dinner.
Overview
Lamb mince mixes with grated onion, parsley, allspice, baharat, pine nuts (optional) and salt. Pita pockets split open along one side; the filling presses thin (5-6 mm) into both halves. Brushed with olive oil; pan-fried or grilled hot 3-4 minutes per side until the bread is crisp and gold and the meat is just cooked.
Ingredients
Filling
- 500 g lamb mince (or beef)
- 1 onion (medium, very finely grated, juices reserved)
- 4 tablespoons fresh parsley (chopped)
- 2 garlic cloves (crushed)
- 1 ½ teaspoons Baharat
- 1 teaspoon ground allspice
- ½ teaspoon ground cinnamon
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons pine nuts (toasted, optional)
- 1 tablespoon pomegranate molasses (optional)
Pita
- 4 pita breads (large, split, but kept intact on one side as a pocket)
- 4 tablespoons olive oil (for brushing)
To serve
- Tahina sauce (tahini + lemon + garlic + cold water)
- Greek yogurt
- Lemon wedges
- Pickled vegetables
Method
Stage 1 - Filling
- Combine mince, grated onion (with juices), parsley, garlic, baharat, allspice, cinnamon, salt, pepper, pine nuts and pomegranate molasses (if using). Mix thoroughly.
Stage 2 - Fill the pita
- Split each pita open along one edge to expose the pocket.
- Press a quarter of the filling thin (5-6 mm) into each pita, filling all the way to the edges.
- Close the pita; press lightly to flatten.
Stage 3 - Cook
- Heat a wide pan over medium heat (or a grill to medium-high).
- Brush each stuffed pita with olive oil on both sides.
- Place in the pan; cook 3-4 minutes per side, pressing lightly with a spatula, until the bread is crisp and gold and the meat is cooked through.
Stage 4 - Cut
- Cut each arayes into quarters or sixths.
Stage 5 - Serve
- Plate with tahina sauce, yogurt, lemon wedges and pickles for dipping.
Notes
- Fill thin and even: Thick filling won't cook through before the bread burns. 5-6 mm gives a fast even cook.
- Press while cooking: A spatula press ensures contact and even browning.
- Grill vs pan: Grilled arayes pick up smoky char; pan-fried is faster and just as good.
Storage
- Best fresh. Refrigerate 1 day; re-crisp in a hot pan.
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