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
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
4 pieces pita (whole wheat or regular), cut into quarters
Extra-virgin olive oil, for brushing
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.
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
Save and share Lebanese Meat-Stuffed Pitas (Arayes) recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.