Colm O'Gorman: These lamb pittas take very little time and effort to make and cook in just minutes
"The secret to a truly great Araye is to ensure that the stuffing is evenly distributed inside the pita in a fairly thin layer."
Arayes are delicious crispy stuffed pitta pockets, often served with a yoghurt or a tahini sauce. This classic Middle Eastern street food originated in Lebanon and Palestine.
The stuffing is essentially a kofta mixture, made from spiced minced lamb or beef. The secret to a truly great Araye is to ensure that the stuffing is evenly distributed inside the pita in a fairly thin layer.
The pitta is then brushed with olive oil and fried in a hot heavy-based frying pan until it is golden and cooked to crispy perfection.
Arayes take very little time and effort to make and cook in just minutes. They are incredibly moreish, full of fabulous flavour and texture.
Regular readers of this column will know how much I love Middle Eastern food. It is a fabulously rich and diverse cuisine, a reflection of the richness and diversity of the culture of the region.
Food is such an important part of the culture of any society, and a powerful way to connect with and understand its people and its traditions.
The brilliant Palestinian chef and cookery writer Sammi Tamimi (@sami_tamimi) has been writing about this a lot recently on his Instagram page.
In a powerful post this week he wrote – “I’m aware of the power of food, culture and heritage in the face of adversity. Cooking and preserving our cuisine is not just about food; it’s a way of preserving identity, history, and resilience in the midst of these challenging times.
"By continuing to cook and share Palestinian recipes, we are not only keeping traditions alive but also asserting our right to cultural existence and resistance.
"Through the act of cooking, we are not just nourishing bodies but also nourishing spirits and preserving the essence of Palestinian identity.
"Each dish tells a story, connecting generations and providing a sense of continuity and belonging, even in times of displacement and hardship.
"Our dedication to preserving Palestinian cuisine is a powerful form of activism and resistance. It’s a way of reclaiming support and asserting Palestinian presence and culture in the face of attempts to erase it.
"Keep cooking, keep sharing, and keep telling your stories through food”.
If you cook this recipe, please keep the people of Gaza in mind as you do so. Please also consider donating to UNRWA, the UN Refugee Agency working to provide emergency relief and humanitarian support to the people of Gaza. You can do so at www.unrwa.org.
Arayes – Crispy Spiced Lamb Pitta Pockets
Arayes take very little time and effort to make and cook in just minutes.
Servings
4Preparation Time
30 minsCooking Time
10 minsTotal Time
40 minsCourse
MainIngredients
Arayes
450g minced lamb
1 medium onion
2 cloves garlic
1 tbsp grated fresh ginger
20g flat leaf parsley
20g fresh mint
Zest of a lemon
2 tsp ground coriander
2 tsp ground cumin
1 tsp cinnamon
1 tsp chilli flakes
½ tsp ground cloves
1 tsp flaky sea salt
Fresh ground black pepper
6 pitta breads
A little extra virgin olive oil
Mint and Yoghurt Sauce
Handful of freshy chopped mint
300g of Greek yoghurt,
½ tsp flaky sea salt
1 tsp sugar
¼ tsp cayenne pepper
A splash of lemon juice
Rainbow Malfouf Salad
¼ head of purple cabbage
2 carrots
3 spring onions
1 clove garlic
Handful flat leaf parsley
Handful fresh mint
60ml extra virgin olive oil
Juice of half a lemon
1 tsp flaky sea salt
Method
First, make your meat stuffing for the Arayes. Peel and then grate the onion using the coarse face of a box grater. Peel and finely grate the garlic and the ginger. Wash the herbs. Pick the leaves from the stalks of the mint chop these along with the parsley.
Put minced lamb in a large bowl and then add the onion, garlic, ginger, chopped herbs, lemon zest, the spices, salt and a good grind of black pepper. Mix to combine, taking care not to overwork it or the mixture will be tough when cooked. Use your hands to combine everything well, and then divide the mixture into twelve equal sized pieces. Aim for about 50g per portion.
Cut the pitta breads in half widthways, and then use a sharp knife to gently open up the pockets. Flatten each potion of meat stuffing into a patty that is a little smaller than the pitta pockets. Gently place a portion into a pitta pocket and press it to thinly and evenly spread the mixture to the edges of the pitta pocket. Repeat until you have stuffed all the pitta pockets.
Set aside while you make the Malfouf and the Mint and Yoghurt sauce. Wash the mint, discarding the stalks, and finely shred the leaves. Add them to a bowl along with the yoghurt and the rest of the ingredients and stir to combine. Taste, and add a little more salt, sugar, or lemon juice if required.
Finely shred the red cabbage and grate the carrots. Wash, trim and chop the spring onions and roughly chop the fresh parsley and mint. Peel and finely grate the garlic. Combine those in a bowl, add the olive oil, lemon juice and salt and toss the salad. Set aside until you are ready to serve.
Time now to cook the Arayes. Heat a heavy based frying pan over a high heat. Brush the surface of the Arayes with a little olive oil and place them in the pan. Reduce the heat to medium and fry for four minutes until they are crisp and golden on the bottom. Brush the top with more olive oil and turn them over. Cook for three minutes, after which the Arayes should be golden and crisp and cooked through.
Serve the Arayes warm with the Mint and Yoghurt sauce and the Rainbow Malouf on the side, along with some picked cucumbers and a little chilli sauce if you fancy it.
