Arayes Lebanese Meat Stuffed Pita (Print Format)
Juicy lamb and beef pita, golden crisp exterior, fresh parsley, and creamy sauce. Bold, shareable flavors.
# Ingredients:
→ Filling
01 -
½ lb ground beef
02 -
½ lb ground lamb
03 -
½ cup grated onion
04 -
½ cup finely chopped fresh parsley
05 -
2 cloves garlic, minced
06 -
1 teaspoon ground cumin
07 -
1 teaspoon ground coriander
08 -
¼ teaspoon ground allspice
09 -
1 teaspoon Aleppo chili flakes
10 -
1 teaspoon paprika
11 -
1 tablespoon pomegranate molasses (optional)
12 -
1 teaspoon salt
13 -
½ teaspoon black pepper
→ Shwarma White Sauce
14 -
¾ cup mayonnaise
15 -
¼ cup plain Greek yogurt
16 -
2 tablespoons distilled vinegar
17 -
1 teaspoon granulated sugar
18 -
½ teaspoon salt
19 -
1 teaspoon black pepper
20 -
1 clove garlic, minced
→ For Serving
21 -
4 pita breads
22 -
2 tablespoons olive oil
23 -
Fresh parsley for garnish
# Steps:
01 -
In a large bowl, combine all filling ingredients and mix until well combined.
02 -
If pita bread is dry or stiff, warm briefly by wrapping in a damp paper towel and microwaving for 15-20 seconds, or heat in a dry skillet for a few seconds per side.
03 -
Open each pita and spread about 1 inch of the meat mixture inside, pressing it evenly to the edges.
04 -
Heat olive oil in a skillet over medium heat. Place the stuffed pitas open-side down first and cook for 2-3 minutes until browned. Flip and cook 3-4 minutes per side until golden brown and cooked through, pressing gently with a spatula for even cooking. Cook in batches if necessary.
05 -
In a medium bowl, whisk all sauce ingredients until smooth.
06 -
Serve warm arayes with white sauce and garnish with parsley.