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Lebanese street food – pita bread stuffed with spiced kofta meat, pan fried until crispy! The unique method here is that it's cooked with raw meat inside, so the tasty meat juices soak into and flavor the pita bread as it cooks.
15 min
Prep Time
15 min
Cook Time
30 min
Total Time
10
Serves
10
Servings
Grate the onion in a bowl using a standard box grater.
Add remaining meat filling ingredients. Mix well with your hands.
Divide stuffing into 10 portions (about 55 to 60g per portion). Flatten into a semi-circle shape slightly smaller than the pita bread half.
Gently open a pita then place the meat inside. Close, then press to spread to the edge and make it fairly evenly flat.
Preheat oven to 50C/120F. Place a rack on a tray to keep cooked Arayes warm.
Heat a large frying pan over medium high heat. Spray both sides of the pita with olive oil then place 2 or 3 pieces in the pan.
Cook for about 2 minutes on each side, pressing down lightly with a spatula, until golden and crispy.
Transfer cooked Arayes onto the rack and put in the oven to keep warm. Cook remaining pita.
Cut in half if desired and serve with Whipped Tahini sauce.
Place ingredients in a heatproof bowl and whisk to combine.
Microwave for 15 seconds on high. Whisk again until it resembles soft whipped cream. Use slightly warm or at room temperature.