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 Chef Striker
New Jersey
on September 18, 2012
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My first Aarti recipe and I thought these were really good. I love her take on the Lebanese meat pie. The toasted pine nuts were a great addition and provided the right amount of nutty flavor and accompanied the garam masala well in the mixture. A little olive oil on each is recommended and I would heed the instruction. I had 2 - 3 that I brushed a bit more liberally and they did not crisp up like the rest. With all the great flavor inside these were great by themselves, however, we thought a dipping sauce would go well with these, especially on Football Sunday as an appetizer. I served these with a small bowl of duck sauce - Wow!
By ehdaughter_5618676
Monroe Twsp, NJ
on March 30, 2012
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Made these again last night. This time I used a combination of ground beef & lamb. Beyond yummy. And sprinkleing the kosher salt on top made them extra crispy. These will definitly be a repeat in our house! I now have a lifetime supply of garam masala. The jar is so big.
By FBGordon
The Emerald Coast
on February 29, 2012
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This was a big hit with everyone; it was extremely easy to make and had great flavor. I subbed ground turkey for the ground beef and doubled the amount of garlic. In my opinion, the only shortcoming of this recipe is that it needs a little pain. Next time I'm going to add a little pepper oil or minced peppers and see if the heat will this one of my favorites.
Read all 37 reviews