Lebanese Arayes with Lamb and Sumac
Arayes is a true treasure of Lebanese street food: a crispy bread enclosing a juicy, flavorful filling. You'll love its convenience and taste. It's one of those typical Lebanese dishes enjoyed at any time, often sold in small shops in Beirut. With its lamb seasoned with sumac, cumin, and cinnamon, each bite takes you straight to the Middle East. And if you're wondering what the emblematic dishes of Lebanese cuisine are, know that arayes is one of those essentials, alongside hummus and tabbouleh. In fact, the difference between Lebanese and Israeli hummus often lies in the balance of spices and the smoother texture of the former. Here, no fuss: simple ingredients, quick cooking, and a result that everyone agrees on.
Ingredients
- Lebanese bread (thick pita)4 loaves
- Ground lamb400 g
- Onion1 medium
- Tomato1 medium
- Fresh parsley1 bunch
- Sumac1 tbsp
- Ground cumin1 tsp
- Ground cinnamon1/2 tsp
- Salt1 tsp
- Black pepper1/2 tsp
- Olive oil2 tbsp
Instructions
- 1
Prepare the filling: in a bowl, mix the ground lamb, finely chopped onion, deseeded and diced tomato, chopped parsley, sumac, cumin, cinnamon, salt, and pepper. Knead well.
- 2
Cut each Lebanese bread in half horizontally to get two rounds. Fill one half with the mixture, spreading it evenly, then cover with the other half. Press lightly.
- 3
Brush the outside of the stuffed breads with olive oil. Heat a large skillet or grill over medium heat.
- 4
Cook the arayes for 3 to 4 minutes on each side, until the bread is golden and crispy and the meat is cooked through.
- 5
Cut into quarters and serve hot, accompanied by mint yogurt and fresh vegetables.
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