Arayes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Arayes

Arayes, A Lebanese / Middle Eastern of grilled or even barbecued pita bread filled with lamb meat, onions, tomatoes and spices –
nothing fancy right? But it is so scrumptious and makes a fast and effortless dinner or even perfect for a quick weeknight meal that everone will love.
Just mix together the ground meat, onions, tomatoes, pomegranate molasses, salt and spices.  Yes pomegranate molasses really adds a nice tang. 

I typically used to add parsley to the filling until Naji, the Lebanese butcher in Kinshasa, insisted that parsley would overpower the flavor. I didn’t take
his words seriously at the beginning until I tried the filling without parsley.  Naji was right…..  It is amazing how one ingredient or even a piece
of information can change the outcome of a recipe. 
Spices and chilis add a depth of flavor too – and  by now you know my love affair with red Habaneros -
but you can add your favorite chili or even cayenne powder would fairly do well.  Serve Arayes with plain or Greek yogurt. 
They too pair beautifully with my split lentil soup with vegetables .  Happy eating yescheeky

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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

  •  500 g. /1 lb. 2 oz. minced lamb or a mix of both lamb and beef
  • 2 medium sized onions, finely chopped
  • 1 garlic clove, crushed
  • 1 small tomato, diced and drained (you don’t need the juice)
  • 11/2 tablespoons pomegranate molasses
  • ½ teaspoon seven spice, or even allspice would be a good substitute
  • A pinch of cinnamon powder
  • 1 tablespoon canola oil
  • Red chili, crushed / or cayenne powder, to your taste preference
  • 1 teaspoon salt or to taste
  • 4 small size pita or Arabic bread, cut into quarters
  • 1/3 cup of a mix of olive and canola oil, to brush the bread

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.
Preheat the oven to 200°C/400°F.
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. Enjoy.

 

 

 

 

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Marhaba, and welcome to my blog! Discover the secrets behind the symphonies of flavor that make up Lebanese cuisine. Join my blog and take a sneak peak at my cookbook, Hadia... Lebanese Style Recipes .