Arayes - Lamb Pitas
Pitas stuffed with a flavorful lamb mixture and baked to golden perfection.
Ingredients
- 16 ounces ground lamb
- 1 small yellow onion, chopped
- 1 small tomato, chopped
- 4 cloves of garlic
- 1/3 cup fresh parsley, finely chopped
- 1/3 cup fresh dill, finely chopped
- 1 tablespoon fresh rosemary, minced
- 1 tablespoon tomato paste
- 1 teaspoon all spice
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 pitas
- 2 tablespoons extra virgin olive oil
- 1 teaspoon fine sea salt
- 1 tablespoon dried parsley
Instructions
- Preheat your oven to 400 degrees
- Place the ground lamb into a large bowl and set aside
- Place onion, tomato, garlic, parsley, dill and rosemary into a food processor and pulse until fine and fully combined. Drain the liquid from the mixture and transfer it into the bowl with the ground lamb
- Add 1 tablespoon of tomato paste, 1 teaspoon of all spice, 1 teaspoon of paprika, 1 teaspoon of chili powder, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper and mix until all of the ingredients are fully combined
- Cut 4 pitas in half horizontally (see photos above)
- Divide the lamb mixture evenly between the four pitas
- Spread the meat evenly over the bottom half of each pita pressing it all the way out to the edges
- Place the other half of each pita over the meat and press down a bit to secure
- Lightly brush olive oil over both sides of the pitas and sprinkle with fine sea salt and dried parsley
- Place the arayes onto a parchment lined baking sheet
- Bake for 10 minutes on each side or until golden brown