- Level: Easy
- Total: 1 hr (includes cooling time)
- Active: 25 min
- Yield: 16 appetizer portions (32 arayes)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 222
- Total Fat
- 15 g
- Saturated Fat
- 6 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 13 g
- Cholesterol
- 43 mg
- Sodium
- 230 mg
One summer, we were visiting my great aunt and uncle in London, and we stumbled upon a humble Lebanese restaurant. My dad ordered a dish called arayes, having sampled it himself in Lebanon. We gobbled it down so fast that my dad immediately ordered another round! It’s such a simple dish, yet that simplicity is where the genius is at; the fat in the beef blooms the spices and aromatics so every bite is so flavorful, and as the fat releases from the meat, it crisps up the pitas to a truly delightful texture. In my take on the dish, I decided to add a little mozzarella cheese, but feel free to make them without.
- Level: Easy
- Total: 1 hr (includes cooling time)
- Active: 25 min
- Yield: 16 appetizer portions (32 arayes)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 222
- Total Fat
- 15 g
- Saturated Fat
- 6 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 13 g
- Cholesterol
- 43 mg
- Sodium
- 230 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F.
- In a large bowl, mix together the meat, parsley, pine nuts, salt, masala, garlic, lemon zest and juice, tomato and onion with your hands until well-combined.
- Cut the pitas into quarters. Arrange on 2 baking sheets. Drizzle with olive oil and sprinkle with some sumac and salt. Fill each pita quarter with 3 to 4 tablespoons meat mixture, flattening it out so that the filling is even. Add a small handful of mozzarella to the top of the meat mixture of each.
- Bake for 30 minutes, rotating the pans once halfway through, until the pitas are browned and crispy. Let cool for about 5 minutes, then serve warm.
