Lebanese Meat-Stuffed Pitas (Arayes)

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Authorbaidoone
RatingDifficultyBeginner

A Middle Eastern grilled pita bread stuffed with beef onions, tomatoes, garlic and spices. It makes and effortless dinner or a quick weeknight meal that everyone will devour.

Yields30 Servings
Prep Time45 minsCook Time15 minsTotal Time1 hr

 680g (1½ lbs) ground beef (80% lean/20% fat)
 4 large tomatoes
 2 onions
 6 cloves garlic
 1 jalapeno pepper
 425g (15oz) can of tomato sauce
 2 tbsp pomegranate molasses
 175ml (¾ cup) olive oil
 15 pitta breads
 salt
 pepper

Preparing the filling:
1

Chop the onions into small pieces. Cut the tomatoes in half and mince the garlic. Chop as much of the jalapeno as you like, depending on your taste.

2

In a food processor, pulse the onions and garlic till they are finely minced but not watery (they will become bitter if you over-grind them).

3

Add the tomatoes and pepper. Mix again.

4

Add the meat. Pulse a few times.

5

Add the tomato sauce, half the molasses, and a ¼ cup (60ml) of olive oil. Mix again.

6

Take the mixture out of the food processor and put it into a colander, over a bowl, to strain the excess liquid.

7

Leave it for about 10 minutes. Do not allow it to dry out: remove it once it is barely dripping any liquid.

8

Now add to the mixture another 2 tbsp of olive oil and the rest of the molasses. Season with salt and pepper (I use 1 tbsp salt and ½ tbsp pepper).

Filling the pitta:
9

Prepare the pitta bread by slicing it in half across and spreading ½ tbsp of olive oil on the inside.

10

Bake at 230ºC/450ºF for 12-18 minutes, flipping halfway through so it is crisp on both sides.

11

Serve with yogurt.

Category

Ingredients

 680g (1½ lbs) ground beef (80% lean/20% fat)
 4 large tomatoes
 2 onions
 6 cloves garlic
 1 jalapeno pepper
 425g (15oz) can of tomato sauce
 2 tbsp pomegranate molasses
 175ml (¾ cup) olive oil
 15 pitta breads
 salt
 pepper

Directions

Preparing the filling:
1

Chop the onions into small pieces. Cut the tomatoes in half and mince the garlic. Chop as much of the jalapeno as you like, depending on your taste.

2

In a food processor, pulse the onions and garlic till they are finely minced but not watery (they will become bitter if you over-grind them).

3

Add the tomatoes and pepper. Mix again.

4

Add the meat. Pulse a few times.

5

Add the tomato sauce, half the molasses, and a ¼ cup (60ml) of olive oil. Mix again.

6

Take the mixture out of the food processor and put it into a colander, over a bowl, to strain the excess liquid.

7

Leave it for about 10 minutes. Do not allow it to dry out: remove it once it is barely dripping any liquid.

8

Now add to the mixture another 2 tbsp of olive oil and the rest of the molasses. Season with salt and pepper (I use 1 tbsp salt and ½ tbsp pepper).

Filling the pitta:
9

Prepare the pitta bread by slicing it in half across and spreading ½ tbsp of olive oil on the inside.

10

Bake at 230ºC/450ºF for 12-18 minutes, flipping halfway through so it is crisp on both sides.

11

Serve with yogurt.

Lebanese Meat-Stuffed Pitas (Arayes)

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