Lebanese
Arayes
Crisp Lebanese pita grilled around a thin spiced meat filling, delivering juicy lamb or beef, warm seven-spice aroma, and crackling bread edges.
4 servings · 25 minutes prep · 16 minutes cook
Ingredients
Main
- 1 lb ground lamb or beef, 80 percent lean
- 1 small onion, grated and squeezed dry
- 1/2 cup parsley, finely chopped
- 1 tomato, seeded and finely diced
- 1 1/2 tsp kosher salt
- 1 tsp seven spice
- 1/2 tsp black pepper
- 1/4 tsp cinnamon
- 4 pita breads
- 2 tbsp olive oil
Directions
Method
- Combine the ground lamb or beef, yellow onion, parsley, tomato, kosher salt, seven spice, black pepper, and cinnamon. Mix just until tacky, then rest for 20 minutes.
- Split each pita into two pockets or open one side of each pocket. Spread the meat mixture in a thin, even layer, about 1/4 inch thick, so it cooks before the bread burns.
- Brush the outsides of the stuffed pitas with the olive oil.
- Heat a charcoal grill or gas grill for direct medium-high heat. Grill the arayes, turning once or twice, until the pita is crisp and the filling reaches 160°F, 10-14 minutes.
- Rest for 2 minutes, cut into wedges, and serve hot.
