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These are just the best weekend snack that everyone loves. They originate from Lebanon where they’re called ‘arayes’. Eat them as a snack or with salad for a full meal.
Makes 12
Ingredients
- 500g lamb mince
- 1 onion, grated
- 2 cloves garlic, grated
- 3 tsps each ground cumin, coriander, paprika
- ¼–½ tsp cayenne (optional)
- Small bunch of parsley, chopped
- ½ tsp sea salt
- 6 mini pita breads
- Olive oil for brushing
Dipping sauce
- ½ cup plain yoghurt
- 2 tsp pomegranate molasses
- 2 tsps sesame seeds
Method
- In a bowl mix the mince with onion, garlic, spices, parsley, and salt.
- Halve each pita bread and tease the layers apart (slightly warm the breads if needed).
- Take a tablespoon of the spiced meat and spread it into a thin layer inside each pita. Make sure it gets right to the edges. Press flat and brush each pita with olive oil.
- Heat a pan to medium and fry each filled pita bread until golden and meat filling is cooked. It doesn’t take long as it’s a very thin layer of meat.
- Mix all dipping sauce ingredients together.
- Serve warm pita with dipping sauce.
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