Pita Isi Daging Lebanon Renyah - Arayes

Name: Pita Isi Daging Lebanon Renyah - Arayes
Total time: 30 min
Yield: 10 porsi
Cuisine: Indonesian
Ingredients: 5 pita bread (, the thin pocket type, ~15cm/6" diameter (250g/8oz pack), cut in half (Note 1)); Olive oil spray ((or brush with olive oil)); 1/2 brown onion; 500 g / 1 lb lamb or beef mince ((ground meat) (Note 2)); 2 g arlic cloves (, finely grated); 1 tbsp finely chopped parsley (, optional); 3 tsp ground coriander; 3 tsp ground cumin; 1 1/2 tsp smoked paprika ((sub plain paprika)); 3/4 tsp ground allspice ((sub mixed spice)); 1/2 tsp cayenne pepper ((reduce/omit for less spicy - Note 4)); 1 1/4 tsp cooking/kosher salt; 1 cup plain yogurt; 2 tbsp tahini ((or Chinese sesame paste - Note 5)); 1 tbsp lemon juice; 1 g arlic clove (, finely grated); 1/2 tsp cooking/kosher salt

Recipe video above. Lebanese street food - pita bread stuffed with spiced kofta meat, pan fried until crispy! Think of these as Lebanese quesadillas or easy Gozleme. :) The unique method here is that it's cooked with raw meat inside, so the tasty meat juices soaks into and flavours the pita brea

⏱️ 30 menit 🔪 Persiapan: 15 menit 🔥 Masak: 15 menit 📊 Sedang ⭐ 5.0 (102) 👁️ 21 dilihat

👨‍🍳 Mulai Masak

Foto: RecipeTin Eats

Bahan-bahan

10 porsi

5 pita bread (, the thin pocket type, ~15cm/6" diameter (250g/8oz pack), cut in half (Note 1))
Olive oil spray ((or brush with olive oil))
1/2 brown onion
500 g / 1 lb lamb or beef mince ((ground meat) (Note 2))
2 g arlic cloves (, finely grated)
1 tbsp finely chopped parsley (, optional)
3 tsp ground coriander
3 tsp ground cumin
1 1/2 tsp smoked paprika ((sub plain paprika))
3/4 tsp ground allspice ((sub mixed spice))
1/2 tsp cayenne pepper ((reduce/omit for less spicy - Note 4))
1 1/4 tsp cooking/kosher salt
1 cup plain yogurt
2 tbsp tahini ((or Chinese sesame paste - Note 5))
1 tbsp lemon juice
1 g arlic clove (, finely grated)
1/2 tsp cooking/kosher salt

Langkah-langkah

Grate the onion in a bowl using a standard box grater. We want the juices and all! (Note 4)
Meat filling - Add remaining meat filling ingredients. Mix well with your hands.
Divide stuffing in 10 (about 55 to 60g per portion, 1/4 cup). Flatten into a semi-circle shape slightly smaller than the pita bread half.
Stuff - Gently open a pita then place the meat inside. Close, then press to spread to the edge and make it fairly evenly flat. (Is your pita tearing? See Note 5 for tip!)
Preheat oven to 50C/120F. Place a rack on a tray. (To keep cooked Arayes warm.)
Cook - Heat a large frying pan over medium high heat. Spray both sides of the pita with olive oil then place 2 or 3 pieces in the pan (whatever you can fit). Cook for about 2 minutes on each side, pressing down lightly with a spatula, until golden and crispy. The meat is spread so thin it cooks really quickly! {Sandwich press - Note 7}
Keep warm - Transfer cooked Arayes onto the rack and put in the oven to keep warm. Cook remaining pita.
Serve - Cut in half if desired (sometimes I do, sometimes I don't!). Pile Arayes onto a serving platter. Serve with Whipped Tahini sauce. Enjoy!
Place ingredients in a heatproof bowl and whisk to combine. Microwave for 15 seconds on high. Whisk again - it should resemble soft whipped cream. Use slightly warm or at room temperature.