Lebanese Meat-Stuffed Pitas (Arayes)
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.
- Level: Easy
- Total: 45 min
- Prep: 25 min
- Cook: 20 min
- Yield: 16 Arayes
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 111 calorie
- Total Fat
- 5 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 18 milligrams
- Sodium
- 135 milligrams
- Carbohydrates
- 10 grams
- Dietary Fiber
- 1.5 grams
- Protein
- 48 grams
- Sugar
- 1 grams
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.
My Private Notes
Show:
Aarti Party
Episode:
Beer Snacks
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