Meat arayes need a thin layer of filling that cooks at a pace suited to the bread's browning. Packing too much mince into a small pita may burn the outside before the centre is cooked. This home oven method also allows a light finish in a frying pan once the filling is fully cooked.
Ingredients for about 4 light servings
- 500 g Naimi lamb mince.
- 4 medium pocket-style Arabic flatbreads.
- 1 small onion, grated and drained, and 2 tablespoons parsley.
- 1 small tomato, finely chopped and drained, optional.
- Salt, pepper, mixed spices and 2 tablespoons oil for brushing.
Prepare the filling
Gently combine the mince, onion, herbs and spices. If using tomato, remove excess liquid so it does not soak the bread. Keep the mixture refrigerated until filling the bread, and do not taste it raw to check the seasoning.
Fill and bake
Open the breads and spread a thin, even layer of filling to the edges without piling it up in the middle. Lightly brush both sides with oil and place in an oven at 190°C. Cook for around 20–30 minutes, depending on the bread and filling thickness, turning or repositioning the tray as needed.
Check before further browning
Check that the minced meat filling reaches at least 71°C. If the bread browns first, reduce the heat, partially cover it appropriately and continue cooking. Crisp bread alone does not mean the arayes are ready to serve.
Serve
Cut after cooking and serve immediately with salad or yogurt, if desired. Bread usually contains wheat, and the bread or sauces may contain other ingredients. For a method that makes doneness easier to control, use a precooked filling and heat it thoroughly inside the bread, bearing in mind that the texture will differ.
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