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 

More from the Lebanese Recipes Kitchen:

Warm chickpea and yoghurt salad
Couscous with vegetable tagine
Lamb tagine with chickpeas
Chicken and pomegranate tagine
Fattoush with sumac chicken
Easy Chicken Kebabs 

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Namoura Recipe - How to Make Namoura

Photo: Namoura Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Namoura Recipe. Enjoy traditional Lebanese Desserts and learn how to make Namoura.

Preparation Time: 20 min
Cooking Time: 45 min
Number of servings: 6 

Ingredients:

2 cups semolina or farina
2 cups sugar
1 teaspoon baking soda
72 blanched almonds
1 tablespoon butter
2 cups yoghurt: alrai yoghurt
1 cup coconut
2 tablespoons tahini 

Preparation:

Grease a 9x13 baking pan with tahini to avoid sticking.

Put all ingredients (except maple syrup) together in a bowl and blend until the batter is smooth.
Spread the batter smoothly and flatly into the pan.

Place almonds to cover the surface. Bake in oven for 250 degrees for one hour. Check after 45 minuter, should be a light golden brown.

Let the Namoura cool for 10 minutes before pouring one cup of maple syrup over the pan.

With a watered knife, cut the namoura with evenly spaced diagonol lines across the long end and then across the short end to create diamond shaped pieces.
Be sure to cut around the almonds if possible so that each piece has one almond in the center. Also, when cutting, use an up and down motion as you would cutting a cake.
 
Source: www.alrai.com.sa

More from the Lebanese Recipes Kitchen:  

Fritter with Fruits 
Rose Water Rice Pudding with Basbosa  
Cookies Filled with Fig, Dates and Apricot 
Alkatayef (Arabic Stuffed Pancakes) Recipe 
Hazelnut and honey cake
Coffee Butter Cookies  

Save and share Namoura Recipe 

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Warm chickpea and yoghurt salad recipe

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

Let your belly dance to the fresh flavours of the Middle East for an easy and nutritious dinner party at home.

Cooking Time 30 minutes

Ingredients (serves 8)

3/4 cup plain Greek-style yoghurt
1 tablespoon tahini
2 tablespoons lemon juice
2 x 400g cans chickpeas, drained, rinsed
2 garlic cloves, crushed
2 tablespoons olive oil
1/4 cup pine nuts
1/2 teaspoon sweet paprika
6 large Lebanese bread rounds, cut into wedges, warmed

Method

Combine yoghurt, tahini, half the lemon juice and 2 tablespoons warm water in a bowl.

Bring a saucepan of water to the boil over medium heat. Add chickpeas. Cook for 1 to 2 minutes or until chickpeas are heated through. Drain, reserving 1/4 cup cooking liquid. Place garlic, reserved cooking liquid, half the oil, half the chickpeas and remaining lemon juice in a processor. Process until almost smooth. Season with salt and pepper.

Heat remaining oil in a frying pan over medium heat. Cook pine nuts, stirring, for 1 to 2 minutes or until golden.

Spoon chickpea mixture into a bowl. Sprinkle with remaining chickpeas. Drizzle with yoghurt mixture. Top with pine nuts. Sprinkle with paprika. Serve with bread.

Source
Super Food Ideas - November 2009, Page 79
Recipe by Cathie Lonnie

More from the Lebanese Recipes Kitchen:

Couscous with vegetable tagine
Lamb tagine with chickpeas
Chicken and pomegranate tagine
Fattoush with sumac chicken
Easy Chicken Kebabs
Moroccan apricot chicken

Save and share Warm chickpea and yoghurt salad recipe

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