Crispy Lebanese Arayes with Pomegranate Tahini
This week’s recommendation brings the vibrant street food of Lebanon to your party table with these irresistible meat-stuffed pita pockets. Charred to perfection, they offer a delightful crunch paired with a juicy, spiced filling and a tangy pomegranate-tahini dip that is sure to impress any guest.
Ingredients
- Minced lamb or beef (15% fat)500 g
- Small pita breads4 stk
- Red onion, finely grated1 stk
- Fresh parsley, finely chopped0.5 bunch
- Baharat spice mix (or 7-spice)1 tbsp
- Pomegranate molasses2 tbsp
- Pine nuts, toasted2 tbsp
- Olive oil3 tbsp
- Tahini4 tbsp
- Greek yogurt2 tbsp
- Lemon juice1 tbsp
- Pomegranate seeds for garnish2 tbsp
Instructions
In a large bowl, combine the minced meat, grated onion (squeeze out excess liquid first), parsley, Baharat spice, 1 tablespoon of pomegranate molasses, and toasted pine nuts. Mix well with your hands until fully incorporated.
Cut the pita breads into halves or quarters. Carefully open the pockets and spread a thin, even layer of the meat mixture inside (about 1 cm thick). Press the pita flat so the meat adheres to the bread.
Brush the outside of each pita pocket lightly with olive oil. Heat a grill pan or large skillet over medium heat. Place the pitas in the pan and cook for 3-4 minutes per side, then stand them upright on the open meat side for 2 minutes to ensure the filling is fully cooked and crispy.
In a small bowl, whisk together the tahini, Greek yogurt, lemon juice, and the remaining tablespoon of pomegranate molasses. Add a splash of water if needed to reach a drizzling consistency.
Arrange the hot Arayes on a large platter. Drizzle with the pomegranate tahini sauce and scatter fresh pomegranate seeds and extra parsley over the top for a festive presentation.
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