Arayes (Middle Eastern Meat-Stuffed Pita)

• porções: 6 servings
• tempo ativo: 10 minutes
• tempo total: 35 minutes

Ingredientes

3 pitas (5-6 inches in diameter), halved

1 lb lean ground beef

1 small-medium yellow onion, grated

2 garlic cloves, grated or pressed

1 tbsp garlic powder

1 tbsp onion powder

2 tsp salt

1/2 tsp pepper

6 tbsp fresh minced mint

1/4 tsp chili flakes

lemon wedges

1-2 tbsp fresh minced parsley

1/2-1 cup tzatziki

3 pitas (5-6 inches in diameter), halved

1 lb ground chicken

1/2 cup crumbled feta cheese

1 small-medium red onion, grated

4 garlic cloves, pressed

1 1/2 tsp salt

1/2 tsp ground pepper

1 tbsp olive oil

zest from one lemon

4 tbsp minced fresh mint

2 tbsp minced fresh basil

1 jalapeno (seeds removed), minced

serve with: lemon wedges, fresh basil or mint for garnish, tzatziki

Instruções

Make the meat filling: combine the beef, grated onion, grated garlic, garlic powder, onion powder, salt, pepper, olive oil, lemon zest, fresh mint, fresh basil and diced jalapeno in a bowl and mix well with your hands or a spatula to combine.

Divide the meat filling into 6 portions. Shape each portion into a semi-circle that's just a bit smaller than half of a pita.

Carefully open each pita half and put a flattened portion of meat into each. Close the pita and gently press to make the pita flat, the meat filling should be a half-inch thick.*Note: depending on the size of pita you use, you may have more or less portions. Simply use up the beef filling between as many pita halves as needed.

Cook the pitas: Place a pan on medium heat and add a drizzle of olive oil. When the pan is hot add 2 pita halves and cook for 4-5 minutes per side until golden and crispy, pressing down slightly on each side as the pita halves cook. Repeat until all pita halves have been cooked, adding more olive oil to the pan as needed.

Serve pita halves with lemon wedges for squeezing lemon juice over top, a pinch of fresh minced parsley and tzatziki sauce for dipping.

Variation: Chicken Arayes

Make the meat filling: combine the feta, ground chicken, grated onion, grated garlic, salt, pepper, fresh mint, fresh basil and minced jalapeno in a bowl and mix well with your hands or a spatula to combine.

Divide the meat filling into 6 portions. Shape each portion into a semi-circle that's just a bit smaller than half of a pita. Carefully open each pita half and put a flattened portion of meat into each. Close the pita and gently press to make the pita flat.

*Note: depending on the size of pita you use, you may have more or less portions. Simply use up the beef filling between as many pita halves as needed.

Cook the pitas: Place a pan on medium heat and add a drizzle of olive oil. When the pan is hot add 2 pita halves and cook for 4-5 minutes per side until golden and crispy, pressing down slightly on each side as the pita halves cook, cooking until the chicken is done at 165F. Repeat until all pita halves have been cooked, adding more olive oil to the pan as needed.

Serve pita halves with lemon wedges for squeezing lemon juice over top, a pinch of fresh minced parsley and tzatziki sauce for dipping.

Nutrição

• Calorias: 256 kcal
• Gordura Total: 8.4 g
• Gordura Saturada: 2.1 g
• Gordura Insaturada: 5.6 g
• Gordura Trans: 0.1 g
• Colesterol: 46.4 mg
• Sódio: 1036.1 mg
• Carboidrato Total: 25.2 g
• Fibra Dietética: 3.3 g
• Açúcares Totais: 1.9 g
• Proteína: 21.7 g