Crispy Lamb Arayes

5 from 1 vote

Lamb arayes are crispy, juicy meat-stuffed pitas from Lebanon, packed with flavor and ready in no time. This easy recipe is perfect for a quick meal the whole family will love.

Prep Time30

Cook Time10

Course: Beef, Pork and Lamb

Cuisine: Mediterranean, Middle Eastern

Servings: servings

Calories: 592kcal

Author: Adina

Equipment

Large nonstick pan
Box grater
Bowl

Ingredients

4 pita bread mine were 7 inches/ 18 cm wide, Notes 1,2,3

Ingredients for the filling:

1 lb ground lamb Note 4
1 medium to large onion
4 garlic cloves
¼ teaspoon red pepper flakes
1 teaspoon allspice
¾ teaspoon fine sea salt
¼ teaspoon ground black pepper
2 tablespoons pomegranate molasses Note 5
small bunch of parsley finely chopped
1-2 tablespoons olive oil

Ingredients for the dip:

1 cup Greek yogurt
1 tablespoon tahini
2 garlic cloves grated
1 teaspoon mint
juice of ½ lemon
¼ - ½ teaspoon fine sea salt to taste
¼ teaspoon ground black pepper

US - EU

Instructions

Make arayes filling: Grate the onion and the garlic on the box grater. Place them in a bowl and mix them with the remaining filling ingredients. Divide the filling into 4 portions. If your bread pieces are smaller, you might be able to fill 5 or 6 of them.
1 lb ground lamb + 1 medium to large onion + 4 garlic cloves + ¼ teaspoon red pepper flakes + 1 teaspoon allspice + ¾ teaspoon fine sea salt + ¼ teaspoon ground black pepper + 2 tablespoons pomegranate molasses + small bunch of parsley
Fill the arayes: Carefully open each pita pocket without tearing. Fill it evenly with one portion of the mixture, pressing gently to spread it inside. Don’t overfill to avoid breaking. Brush the outside of the pita lightly with oil to help it crisp during cooking.
4 pita bread + 1-2 tablespoons olive oil
Cook the arayes in a pan over medium heat for 2–3 minutes on each side, or until they turn golden brown and crispy. The cooking time may vary depending on the thickness of the bread.
Make yogurt dip: Mix all the dip ingredients in a bowl.
1 cup Greek yogurt + 1 tablespoon tahini + 2 garlic cloves + 1 teaspoon mint + juice of ½ lemon + ¼ - ½ teaspoon fine sea salt to taste + ¼ teaspoon ground black pepper
Serve lamb arayes: Halve the arayes if you wish. Serve them with dip, black olives, pickled hot peppers, other pickles, or fresh vegetables.

Notes

Bread: The best bread for arayes is thin pita that opens easily without tearing and crisps up well when grilled or fried. Thin Arabic-style pita works perfectly. Choose medium or small pitas, about 6 to 7 inches (15–18 cm) wide. They’re easier to handle, cook evenly, and make ideal individual servings.
Smaller pita: If your bread is smaller than mine, you can probably be able to fill 5 or 6 pieces, depending on how thick you want your filling to be.
You can also fill tortillas or similar flatbreads. Spread the filling on half of the bread and fold over like a quesadilla.
Ground meat: You can also make arayes with ground beef, turkey, or chicken.
No pomegranate molasses? Use 1 tablespoon balsamic glaze or mix 1 tablespoon lemon juice with 1 teaspoon honey – both give a similar sweet-tangy flavor.

Nutrition