Arayes - Lebanese Meat Stuffed Pitas!
Meet my current obsession - Arayes! Pita pockets stuffed with seasoned meat kofta filling, then pan fried until crispy. Think - Lebanese quesadillas. Enjoy for dinner or pass them around as an appetiser. Easy and fun to make!
RECIPE ⬇️⬇️⬇️ or PRINT:
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ARAYES - Lebanese meat stuffed crispy pita {Makes 10 halves}
5 pita bread, the thin pocket type, ~15cm/6 diameter (250g/8oz pack), cut in half*
Olive oil spray (or brush with olive oil)
SPICED MEAT FILLING:
1/2 onion, grated using box grater
500g/ 1 lb lamb or beef mince (ground meat)
2 garlic cloves, finely grated
1 tbsp finely chopped parsley, optional
3 tsp EACH coriander, cumin
1 1/2 tsp smoked paprika (sub plain paprika)
3/4 tsp ground allspice (sub mixed spice)
1/2 tsp cayenne pepper (reduce/omit for less spicy)
1 1/4 tsp cooking/kosher salt
WHIPPED TAHINI YOGURT SAUCE:
1 cup plain yogurt (250g), 2 tbsp tahini, 1 tbsp lemon juice, 1 garlic clove finely grated, 1/2 tsp cooking/kosher salt
1. Mix filling ingredients. Divide into 10 portions, flatten into thin semi-circle about the shape of a pita half. Stuff inside pita, enclose, press to spread to edges. (If pita is tearing, microwave 15 sec then use butter knife to split).
2. Spray with oil, pan fry on medium high 2 min each side until crispy and meat is cooked. Keep cooked ones warm in 50C/120F oven on rack. Serve with sauce!
3. Sauce: Whisk to mostly combine then microwave 20 sec on high. Whisk again – should be like soft whipped cream. Serve slightly warm or at room temp.
* Can use 2 to 3 x large Lebanese bread instead, then once cooked cut into large pieces. Flatbreads (like tortillas) – spread meat on half, fold over then cook like quesadillas!
easy spicy chicken pittas/how to make chicken pittas/incredible chicken pittas recipe
this is one incridible recipe to make
this is a step by step recipe video of the pittas recipe which will be easy for you to do and try also
this recipe is good for anytime and can also be served as a snack
don't forget to like, share and subscribe to my channel????????????????????
Spicy Beef Pitta Pockets | Quick and Easy recipe
INGREDIENTS:
6 large White Pitta Bread (12 medium pockets)
450g beef
1 teaspoon dried oregano
1 teaspoon Thyme
2 tablespoons olive oil, divided
1 medium-sized onion
1 teaspoon salt
1 teaspoon dried red pepper
1 each of red, yellow and green pepper
2 Tomatoes
1/2 small cucumber
a handful fresh Parsley
dressing of choice
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Spicy Chili Turkey Pitas Recipe
Registered dietitian nutritionist Sara Haas lays out this easy, tasty and healthy recipe for spicy chili turkey pitas that will feed a family of four for $10 or less. Find more cheap, easy and healthy recipes on the Kids Eat Right website at KidsEatRight.org
How to make Pita Bread at home like a PRO (without oven)
In this video let us learn How to make Pita Bread at home like a PRO in a simple Simple and Easy video tutorial format.
The only 6 simple steps you need to know to make Pita Bread recipes like a PRO!! This easy homemade pita bread recipe made on the stove top with soft and chewy texture puffed like a balloon creating a pocket that is great for fillings when stuffed with veggies and hummus makes a perfect healthy dinner.
#bread #pitabread
This is a pita bread recipe without oven, that is we are making the pita bread on the stove I mean pita bread on the stovetop.
Find all the details on making homemade pita bread recipe in the oven by clicking on this link:
These pita pocket bread are a staple food of Arabs, part of Mediterranean Cuisine makes a perfect medium for fillings, pita sandwiches, pita crisps.
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Related Recipe:
1. Secret bakery recipe of Tawa Pizza -
2. Laadi Pav without oven:
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My Favourite recipes:
1. Gulab Jamun Cake:
2. No Knead Artisan Bread:
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Sushma
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1. Ibn Al-Noor by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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Peri Peri Chicken Pitas
Juicy Peri Peri chicken stuffed inside pitas with all your favourite fillings. This truly is the best Nando's style chicken pita! Chris x
FULL RECIPE POST:
Peri Peri Chicken Pitas | Makes 4
????INGREDIENTS????
6 Boneless Skinless Chicken Thighs, bring close to room temp
1/2 cup / 120ml Peri Peri Sauce, or as needed (spice level of choice)
2 tbsp Peri Peri Seasoning
2 tbsp Olive Oil
4 Pita Breads, sliced into pockets (see notes)
14oz / 400g block of Halloumi
4 heaped tbsp Hummus
2 Roasted Red Peppers, sliced (see notes)
Spinach, as needed (or greens of choice)
????METHOD????
Lay chicken thighs on a board and cover with cling film (pinch around the edges so no juices escape). Pound the chicken until level thickness, but not so much they start to break apart. Coat the thighs in seasoning and oil.
Heat up a griddle or frying pan over medium-high heat, then add your thighs (you may need to do this in two batches). Leave to fry until they start to char, then flip and liberally brush the cooked side with peri peri sauce. Continue frying until the other side chars and the thighs are piping hot through the centre.
Timings will depend on thickness of the thighs. If your thighs are fairly thick then consider lowering heat to a medium after flipping, just to ensure they cook right through without charring too much. Once cooked, remove from pan and place sauce side down, then brush again with peri peri sauce. Allow to rest, then just before needed slice into thin strips.
Meanwhile, slice your halloumi into 12-16 strips (3-4 per pita) then use paper towel to soak up any excess moisture. Lower pan heat to a medium heat and remove any chunks of char with your tongs. Leave chicken fat.
Add your halloumi strips and fry both sides until soft and grill marks appear (again, work in batches if you need).
Spread hummus inside your pita pockets, top with spinach, then halloumi, followed by roasted red peppers and finish with your chicken strips. Enjoy!
As always, for full nutrition, guidance and recipe notes head to the full blog post:
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