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Lamb Arayes


The Stuff:

  • 2 medium sized onions, finely chopped
  • 1 cup parsley, chopped
  • 1 lb. 6 ounces ground lamb, or a mix of 2/3 lamb and 1/3 beef
  • 2 tablespoons tomato paste
  • 1 ½ tablespoons pomegranate molasses
  • 1 tablespoon Never Not Eating Baharat or Lebanese 7 Spice
  • 1 teaspoon Never Not Eating Chraime
  • 1 tablespoon canola oil
  • 1 teaspoon salt
  • 2 ounces pine nuts, toasted (optional)
  • 6 pita, cut into quarters
  • Olive oil, to brush the pita
  • Green onion and pickles peppers, for serving
  • Tahini dressing, for dipping

The Method:

  1. Preheat the oven to 400°F.
  2. Make a paste with the onion and parsley in your food processor, and then put in a clean towel and wring out any additional liquid.
  3. In a bowl, combine the meat, spices, garlic, oil, tomato paste and pomegranate molasses, then add the onion and parsley paste, mixing well. It’s good to use your hands here and get dirty, to make sure everything is well incorporated.
  4. Cut the pita breads into quarters. Fill each quarter with a generous amount the meat mixture, packing it in with your hands, so that the filling is even.
  5. Heat a pan or cast iron over medium high until smoking, and sear each side of the pita with the meat exposed for 2-3 minutes. Then remove to a prepared baking sheet in a single layer, and brush with the oil on both sides.
  6. Bake for about 15 minutes, flipping every 5 minutes to ensure even browning.
  7. Enjoy with some raw green onion, pickled peppers, and tahini sauce for dipping.

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