60min 4 ppl
Arayes bi Jibneh (Grilled Pita Stuffed with Halloumi and Herbs)
35 minutes
4 people
Medium31–60 min or 7–12 steps
35 min · 6 steps
Medium: 31–60 min or 7–12 steps
520 kcalper person
Protein 22g
Carbs 38g
Fats 32g
About this dish
The same street-food idea as arayes, filled this time with grated halloumi, herbs and warm spices instead of lamb, then pressed onto a hot griddle until the bread chars and the cheese inside turns soft and salty.
Allergy Info
Dairy, Gluten
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Onionfinely grated1
- Garlic clovescrushed2
- Flat-leaf parsleyfinely chopped20 g
- Fresh Mintfinely chopped1 tbsp
Dairy & Eggs
- Halloumicoarsely grated400 g
Tins & Jars
- Tomato paste1 tbsp
Dried Goods
- Pitta bread4
Spices & Seasonings
- Ground Cumin1 tsp
- Aleppo pepper1 tsp
- Black pepperfreshly ground0.5 tsp
Oils & Condiments
- Extra-virgin olive oilfor brushing30 ml
Utensils
- Mixing bowl
- Chopping board
- Sharp knife
- Griddle pan
- Pastry brush
Method
1
In a mixing bowl, combine the grated halloumi, grated onion, garlic, parsley, mint, cumin, aleppo pepper, 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 halloumi 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 3 minutes on each side, pressing down firmly, until the bread is charred and crisp and the halloumi inside has softened.
Approx. 6 minutes
6
Remove from the pan, cut each arayes into wedges and serve hot.
Approx. 3 minutes
