27min 4 ppl
Arayes (Grilled Pita Stuffed with Spiced Lamb)
37 minutes
4 people
Medium31–60 min or 7–12 steps
37 min · 6 steps
Medium: 31–60 min or 7–12 steps
598 kcalper person
Protein 37g
Carbs 37g
Fats 36g
About this dish
Pitta pockets are packed with a thin, even layer of spiced minced lamb, then pressed onto a hot griddle until the bread turns charred and shatteringly crisp around a juicy, well-seasoned filling.
Allergy Info
Gluten
Diet Info
Meat
Ingredients
Fresh Produce
- Onionfinely grated1
- Garlic clovescrushed2
- Flat-leaf parsleyfinely chopped20 g
Meat & Poultry
- Minced Lamb500 g
Tins & Jars
- Tomato paste1 tbsp
Dried Goods
- Pitta bread4
Spices & Seasonings
- Ground Cumin1 tsp
- Ground Allspice1 tsp
- Aleppo pepper1 tsp
- Fine sea salt1 tsp
- Black pepperfreshly ground0.5 tsp
Oils & Condiments
- Extra-virgin olive oilfor brushing30 ml
Utensils
- Mixing bowl
- Chopping board
- Sharp knife
- Griddle pan
- Meat thermometer
- Pastry brush
Method
1
In a mixing bowl, combine the minced lamb, grated onion, garlic, parsley, cumin, allspice, aleppo pepper, salt, black pepper and tomato paste until well combined.
Approx. 8 minutes
2
Split each pitta bread open along one edge to form a pocket.
Approx. 5 minutes
3
Stuff each pitta generously with the lamb mixture, pressing it into an even, thin layer right to the edges.
Approx. 10 minutes
4
Brush the outside of each stuffed pitta with olive oil.
Approx. 3 minutes
5
Heat a griddle pan over a medium heat and grill the arayes for 4 minutes on each side, pressing down firmly, until the bread is charred and crisp and a thermometer inserted into the filling reads at least 71°C.
Approx. 8 minutes
6
Remove from the pan, cut each arayes into wedges and serve hot.
Approx. 3 minutes
