Lebanese Meat-Stuffed Pitas (Arayes) - How to Make Lebanese Meat-Stuffed Pitas (Arayes)

Photo: Lebanese Meat-Stuffed Pitas (Arayes) Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lebanese Meat-Stuffed Pitas (Arayes) Recipe. Enjoy our collection of quick and easy recipes and learn how to make Lebanese Meat-Stuffed Pitas (Arayes).

Total Time: 45 min
Prep 25 min
Cook 20 min

Yield: 16 Arayes
Level: Easy

Ingredients

1/2 large white onion, roughly chopped
2 cloves garlic, smashed
1/2 small bunch fresh parsley
1 pound ground beef
1 small tomato, diced finely
1/4 teaspoon garam masala
1/4 cup toasted pine nuts
2 tablespoons lemon juice
Kosher salt
4 pieces pita (whole wheat or regular), cut into quarters
Extra-virgin olive oil, for brushing

Directions

Preheat the oven to 400 degrees F.

In a food processor, combine the onions, garlic, and parsley until finely minced. Remove to a large bowl and add in the beef, tomato, garam masala, pine nuts, and lemon juice. Season with salt. Mix with your hands until well combined.

Arrange the pita quarters on a parchment-lined baking sheet. Fill each quarter with about 2 tablespoons of the meat mixture, flattening it out so the filling is even. Brush each quarter on both sides with a little olive oil. Sprinkle salt on top.

Bake for 20 minutes, turning once halfway through. Pitas should be browned and crispy.

Calories: 111
Total Fat: 5 grams
Saturated Fat: 1 grams
Protein: 48 grams
Total carbohydrates: 10 grams
Sugar: 1 grams
Fiber: 1.5 grams
Cholesterol: 18 milligrams
Sodium: 135 milligrams

Recipe courtesy Aarti Sequeira
Show: Aarti Party Episode: Beer Snacks 

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Imam Bayaldi Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Imam Bayaldi Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Imam Bayaldi. 

Ingredients

2 large aubergines
1 onion, sliced
2 cloves garlic, finely chopped
pinch cumin
1tbsp of tomato puree
pinch sugar
1 x 400g tin chopped tomatoes
4tbsp olive oil
juice 1/2 lemon
parsley

Preparation

Cut the aubergines in half lengthways, keeping the stalks attached. Score the flesh on the cut side of the aubergine 3 times lengthways, making sure you don�t cut all the way through. Sprinkle with salt and place cut side down in a colander for 30 minutes.

Preheat an over to 180c, 160c fan, gas mark 4. Meanwhile heat 1tbsp of the oil in a pan and cook the onion and garlic for about 5 minutes until beginning to soften. Add the cumin and cook for briefly before stirring in the tomatoes, tomato puree and sugar. Cook for about 10 - 15 minutes, until the mixture is thick.

After 30 minutes wipe any remaining salt from the aubergines. Heat a griddle until hot, brush the aubergines with another tbsp oil and griddle for 5 minutes on each side.

Add the remaining oil and a little water to cover the bottom of a shallow lidded casserole and arrange the aubergine halves cut side up in the pan, they should fit tightly.  Spoon the tomato mixture over each aubergine pressing into the slits in the flesh. Put the lid on and cook for 30 minutes. Squeeze over lemon juice and scatter on the parsley before serving.

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TESCO realfood

Save and share Imam Bayaldi Recipe

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