Hurray For Arayes...

 

Hurray for Arayes 🥙!!! 

Arayes is a popular street food in Lebanon that is basically kafta meat (I use lean ground beef) stuffed inside pita bread and then grilled, pan-fried or oven baked. What’s great about arayes is that they’re so versatile. You can eat it as a lunch or dinner or entertain with as I did over Father's Day weekend with family! Packed with flavour-  garlic, grated onions, parsley, cumin, ground coriander, smoked paprika, all spice and kashmiri chili it is wonderfully aromatic and delicious with every crispy bite! It was perfect dipped in garlicky tzatziki I made on the side for the chicken shish kebabs.

Crispy Arayes (Lebanese-Style)

5 pita bread , the thin pocket type,
Olive oil spray (or brush with olive oil)
1/2 onion, grated with a regular hole grater
500g lean ground meat- beef or lamb or a combo
2 garlic cloves , finely grated
1 Tbsp finely chopped parsley
3 tsp ground coriander
3 tsp ground cumin
1-1/2 tsp smoked paprika (sub plain paprika)
3/4 tsp ground allspice 
1/2 tsp cayenne pepper (sub kashmiri chili)
1 1/4 tsp sea or kosher salt

Ground black pepper, to taste

In a large bowl, mix all ingredients well with your hands.

Divide stuffing in 10 (about 55 to 60g per portion, 1/4 cup). Flatten into a semi-circle shape slightly smaller than the pita bread half.

Take a pita then place 1/4 the meat on half the side. Flatten into a semi-circle shape slightly smaller than the pita bread half. Close with the unfilled side and press to flatten and seal. Repeat with remaining.

Over a Pan: Place over medium-low heat, on a greased pan to cook over both sides until done, pressing gently with a spatula occasionally. Be careful not to burn and ensure meat is cooked thoroughly.

Over The Grill- heat you grill/bbq over medium, and place arayes on the rack in one layer. Grill for a few minutes on both sides until cooked and crispy. Be careful not to burn.

Serve with a creamy garlic sauce- a simple rendition could be chopped garlic and parsley with a bit of salt in mayonnaise or Greek plain yogurt with a splash of lemon juice. 

Served at our summer family gathering as part of a mixed spread

This has been my go-to to pack for my kids lunches and they love it! I pack lettuce, sliced tomatoes and onions on the side for DIY or open the cooked arayes to top 🇱🇧💓 #betterthantakeout 

Full Recipe:

Crispy Arayes (Lebanese-Style)

5 pita bread , the thin pocket type,
Olive oil spray (or brush with olive oil)
1/2 onion, grated with a regular hole grater
500g ground meat- beef or lamb or a combo
2 garlic cloves , finely grated
1 Tbsp finely chopped parsley
3 tsp ground coriander
3 tsp ground cumin
1-1/2 tsp smoked paprika (sub plain paprika)
3/4 tsp ground allspice 
1/2 tsp cayenne pepper (sub kashmiri chili)
1 1/4 tsp sea or kosher salt

Ground black pepper, to taste

In a large bowl, mix all ingredients well with your hands.

Divide stuffing in 10 (about 55 to 60g per portion, 1/4 cup). Flatten into a semi-circle shape slightly smaller than the pita bread half.

Take a pita then place 1/4 the meat on half the side. Flatten into a semi-circle shape slightly smaller than the pita bread half. Close with the unfilled side and press to flatten and seal. Repeat with remaining.

Over a Pan: Place over medium-low heat, on a greased pan to cook over both sides until done, pressing gently with a spatula occasionally. Be careful not to burn and ensure meat is cooked thoroughly.

Over The Grill- heat you grill/bbq over medium, and place arayes on the rack in one layer. Grill for a few minutes on both sides until cooked and crispy. Be careful not to burn.

Serve with a creamy garlic sauce- chopped garlic and parsley with a bit of salt in mayonnaise or Greek plain yogurt with a splash of lemon juice.