Lebanese Arayes

Lebanese Arapyes
I love lamb, my hubby doesn’t. I do however sneak it in sometimes. Although, he has become fond of a good braised lamb shank. This dish is full of flavor and makes the house smell amazing! Serve with some Tzatziki sauce on the side and you have a real flavor punch!

Lebanese Arayes
1 lb ground beef
1 lb ground lamb
2 tsp ground cinnamon
2 tsp Harissa
2 tsp Shawarma
1 tsp white pepper
2 tsp kosher salt
1/2 oz pine nuts toasted
1 small can petite tomatoes rinsed and drained
1 cup parsley
1 cup onion diced
3 cloves garlic
2 tsp olive infused salt (if you can find it, omit if not)
1 package pita bread
1 Tbs olive oil
1 Tbs Za’atar seasoning

Preheat oven to 425°F. Put the meat into a bowl. Add the parsley, onion, Harissa, Shawarma, cinnamon, pepper, salt, tomatoes, garlic and infused salt into a food processor. Mince for 2 minutes. Add to meat. Next add the pine nuts and gently mix together. Cut the Pita in half and then open to expose the inside. Spread the meat mixture on the inside of one side of the pita and bake for 20 minutes; flipping half way through.

Serve with Tzatziki Sauce…

Tzatziki Sauce
1 seedless cucumber, grated
2 cloves garlic, minced
1 lb plain yogurt
1 tsp salt
1/2 cup sour cream
2 Tbs red wine vinegar
juice from 1/2 lemon
2 tbs olive oil
1/4 cup fresh dill, chopped
1/2 tsp pepper

Place yogurt in a fine mesh strainer over a bowl and cover with plastic wrap. Place yogurt in the refrigerator for 2 to 3 hours. This allows the yogurt to become thick and creamy. Remove from refrigerator and discard the liquid in the bowl. Add the thickened yogurt to the bowl along with the rest of the ingredients. Mix well and serve. This sauce can also be used as a dip.



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One thought on “Lebanese Arayes

  1. This is something I think my family will love! I will have to try it soon. I sneak things into food all the time they don’t like. I mince onions finely to add flavor even though my daughter will stop eating if she finds a piece of onion. She likes the flavor it add but not the texture. My son is a ricotta hater – again texture but I sneak it in occasionally.


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