Lamb Arayes

Lamb Arayes

by: Jonathan Borowitz and Alon Hadar

Arayes is the perfect mix of richly flavored lamb which is common throughout the Levant, plus fresh herbs and onions, all tucked in crispy pita bread that absorbs the juices.

Makes 10

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Ingredients

• 1 pound of ground lamb (you can also use ground beef or combine lamb and beef. We recommend 30% fat content)

• 3 onions

• 1 small bunch of parsley, chopped

• 2 tsp salt

• 1 tsp ground black pepper

• 1/2 tsp baharat

• Olive oil

• 5 small pita breads

Directions

1. Quarter the onions and add them and the parsley in a food processor and process until finely chopped - alternatively you can finely chop the parsley by hand and shred the onions with a grater. If your onions are very wet strain the juice off. Mix the chopped vegetables well with the lamb, salt, and spices and let the mixture rest for an hour in the fridge.

2. Shape the meatballs (about 3 ounces each) and gently open each pita bread and insert one meatball. Spread the meat with your fingers so that it is filled evenly, then press the pita with your hand on a board so that the pita is flat. This will ensure that the meat will be cooked evenly.

3. Now brush the pitas with olive oil on both sides. Put the pitas on the BBQ on medium low fire, about 3-4 minutes on each side (the pita sides and the meat side, 3 total sides).

4. Remove to a rack lined with paper towels to cool for a couple of minutes.

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