Swap out the lamb for beef and the pine nuts for almond slivers
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Arabic |
| Diet | Other |
| Preparation | Moderate |
| Calories | 834 |
| Fat | 61g |
| Saturates | 25.1g |
| Protein | 31.4g |
| Carbs | 42.8g |
| Sugars | 3.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPlace a pan over a medium heat. Once hot, add the pine nuts to the pan and toast until golden.
Rinse and finely chop the leek. Crush the garlic clove. Finely chop a handful of parsley.
In a large bowl, combine the mince, pine nuts, leek, garlic, parsley, cumin, coriander, salt and pepper. Mix well until all the ingredients are evenly incorporated. Cover the bowl and let the mixture marinate in the refrigerator for at least 30 minutes.
In a small pot over a medium heat, melt the butter and add the zaatar spice. Remove from the heat and set aside.
Prepare the grill or grill pan to a medium-high heat.
Slice open each pita bread halfway through to create a pocket. Stuff each pita pocket with a generous amount of lamb and pine nut filling. Press the edges to seal the filling inside. Brush the outer surface of each stuffed pita with some of the za’atar butter on both sides.
Place the stuffed pitas on the grill or in the grill pan and cook for approx. 4-5 minutes per side, or until they are golden brown and crispy, and the lamb filling is cooked through. Remove the arayes from the grill and allow them to cool slightly.
Brush the warm arayes with the za’atar butter on both sides, allowing the butter to melt and infuse with the flavours.
Transfer the lamb and pine nut arayes to a serving platter. Sprinkle with fresh parsley leaves and serve with lemon wedges on the side.
