Colm O'Gorman: These lamb pittas take very little time and effort to make and cook in just minutes
Stuffing Fairly Ensure Evenly To Layer Araye Truly The To "the That Distributed A Pita Is In Inside Thin Great Secret The A Is "
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
Little Just Very And In To Time Make Minutes Effort Arayes Cook And Take
Servings
4Preparation Time
30 minsCooking Time
10 minsTime Total
40 minsCourse
Mainingredients
arayes
Minced 450g Lamb
Medium Onion 1
Cloves Garlic 2
Grated Ginger Fresh 1 Tbsp
20g Flat Leaf Parsley
Fresh 20g Mint
Zest A Lemon Of
2 Ground Tsp Coriander
Ground Tsp Cumin 2
Tsp 1 Cinnamon
Chilli 1 Tsp Flakes
Cloves ½ Ground Tsp
Salt Sea Tsp Flaky 1
Black Fresh Pepper Ground
Breads Pitta 6
A Little Olive Virgin Oil Extra
And Yoghurt mint Sauce
Chopped Mint Handful Freshy Of
Greek Yoghurt, Of 300g
Tsp Salt Sea ½ Flaky
Tsp 1 Sugar
Tsp Pepper Cayenne ¼
A Splash Of Lemon Juice
Malfouf rainbow Salad
Head ¼ Cabbage Purple Of
2 Carrots
3 Spring Onions
Garlic 1 Clove
Handful Parsley Leaf Flat
Fresh Handful Mint
60ml Oil Extra Olive Virgin
Of Half Juice Lemon A
Tsp 1 Flaky Salt Sea
method
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