Arayes – meat stuffed pitas
An irresistible mix of spiced meat and crispy bread. A Levantine street food that is a great quick weekday dinner.
Servings 10 pitas
Ingredients
Meat mixture
- 800 g minced lamb
- 1 medium sized tomatoes finely chopped
- 1 small onion finely chopped
- 1 small chili pepper finely chopped (optional)
- 1 tbsp vegetable oil
- 3 tbsp pomegranate molasses
- 1 tbsp mustard
- 1.5 tsp seven spices
- 1 tsp black pepper
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- 3 tsp salt or to taste
To assemble
- 10 pita bread
- Vegetable oil as needed to brush the pitas
Instructions
- In a bowl, add all ingredients under meat mixture. Cover with nylon wrap and allow to marinate in the fridge for a couple of hours or up to overnight.
- Preheat oven to 220° C.
- Spread a thin layer of meat inside each pita, about ½ cup.
- Brush both sides of pita with vegetable oil.
- Bake for about 15 minutes, flipping halfway through to ensure meat is fully cooked and both sides are crispy.
Notes
Read tips above.