Arayes

Method

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1. Mix the lamb with the onion, parsley, tomato, spices, salt, pepper and molasses. Work it for a minute until it holds together.

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2. Split each pitta around the edge into two discs but leave one side joined, like a book.

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3. Spread a quarter of the raw meat inside each in a thin, even layer no more than 5 mm thick, right to the edges. Press closed.

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4. Brush both outside faces with olive oil.

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5. Heat a heavy frying pan or griddle over medium heat. Cook the arayes two at a time with a weight on top — another pan works — for 6 minutes.

   Mark done Start 6 min timer

6. Turn and cook 6 to 7 minutes more, until both faces are deep gold and crisp and the meat is cooked through at the centre.

   Mark done Start 6 min timer

7. Cut into wedges and serve immediately with lemon and toum.

   Mark done

Chef’s Tips

• The meat goes in raw. Cooking it first wastes the whole idea.
• Spread it thin — 5 mm, no more.
• Weight the top so the bread and meat stay in contact.

Pairing Suggestions

• Toum
• A tomato and mint salad
• Pickled chillies

Storage & Reheating

Best immediately. Refrigerated for 2 days; re-crisp in a dry pan rather than a microwave.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.