Middle Eastern · PANTRYHOP RECIPE
Arayes with Lamb
35 minutes · 4 servings · omnivore
A very recognizable Levantine stuffed pita, baked instead of grilled for ease.
Ingredients
Check you have the quantities below.
- 4 large pita bread
- 1 lb (450 g) ground lamb
- 1 small onion, grated
- 2 tbsp parsley, chopped
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp allspice
- 1/2 tsp black pepper
- 1 tbsp olive oil
Let’s make it
- Heat the oven to 425 F/220 C.
- Mix lamb, onion, parsley, salt, cumin, allspice, and pepper. Split each pita and spread the filling thinly inside.
- Brush the outside with oil and place on a baking sheet.
- Bake 12 to 15 minutes, turning once, until crisp and the lamb reaches 160 F/71 C.
Cut the pita into wedges after baking so the filling stays inside.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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