Photo: Lebanese Meat-Stuffed Pitas (Arayes) Recipe
Directions
Christina Perozzi from beerforchicks.com suggests the Deschutes Black Butte Porter from Bend, Oregon. It looks dark, but it has a light and bright body, nutty and smoky flavors, and a dry finish that will work perfectly with this snack.
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
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.
SERVES 16
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
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By kabdo
on November 08, 2011
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This was awesome! Super easy to make. Had never cooked with garam masala before so I didn't know the spice level, would definitely use a little more next time to add more yummy flavor. Very similar in taste to Lebanese meat pies but so much easier! This is going into my favorites!
By patnic_13093645
Holden, 61
on August 14, 2011
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I made these tonight...Meat was very tender and tangy, reminded me of gyros..The bottom piece of pita was pretty moist and soggy from the drippings. We added salsa and sour cream...Delicious, flavorful, yummm! Will make again, but will cook meat separate and place on after cooked..
By agarner3706_7069827
St. Louis, MO
on August 11, 2011
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Aarti, these are amazing. I am so happy you shared this recipe. I first tried these at a Lebanese restaurant that we moved away from and have been craving them ever since. These taste just like them!!! I followed the recipe and they came out perfect! I served them with rice and fattoush as well as homemade hummus, I can't wait to make them again!
Read all 34 reviews