Pause
Watch Video
Prepare with Step by Step Video

ARAYES RECIPE

LAMB ARAYES RECIPES (LC14240) - Arabic bread stuffed with minced lamb and vegetables, chargrilled.


Prep Time : 15
Cooking Time : 180
Resting Time : 3 hour , 15 Min

Recipe Recommendations
Green Lamb chops recipe (#LC14050):Our succulent Green chops are grilled till just right, slathered with a mariande of coriander, mint and green chillies to make a dish fit for the kings. Learn how to grill this mutton preparation with Look and Cook now.
CHICKEN AND LEEKS VOL AU VENT RECIPE (#LC14099): Chicken leeks vol au vent recipe is a little puff pastry cases that are filled with chicken and leeks. The filling can be made with mushrooms and leeks as well which will be called mushroom and leeks vol au vent. A delicious canape that you should try! Garnish it with dry parsely and dill.
Tandoori Chicken (#LC14013): Tandoori chicken is a grilled chicken marinated with yogurt, lemon juices and plenty of spices in the oven. Traditionally this marinated chicken is made in a 'Tandoor' - a type of cylindrical clay oven, thus got the name Tandoori chicken.
Hyderabadi Chicken Biriyani (#LC14056): It is a flavourful Indian rice recipe cooked with chicken and spices in one pot.

Ingredient

Onions

51 grams

Finely chopped

Tomatoes

51 grams

Finely chopped

Fresh Parsley

50 grams

Finely chopped

Lamb mince

500 grams

None

Paprika

5 grams

Powder

Arabic spices

5 grams

Powder

Black pepper ground

10 grams

Crushed

Salt

As required

Corn oil

50 As required

Pita Bread

5 piece

Celery

1 number

Chopped

Green Capsicum

1 number

Chopped

Tahini

100 milliliter

Pomegranate syrup

25 milliliter

Fresh mint

for garnish


How to make ARAYES RECIPE recipe

1. The ingredients quantity can be set as per your serving requirements. We recommend you set before you start cooking.

2. Finely chop the onion, Tomato & keep it aside.

3. Finely chop the fresh parsley.

4. To prepare the stuffing, take a large mixing bowl, combine together minced lamb, chopped onions, tomatoes, parsley leaves.

5. Add paprika powder, arabic spices, crushed black pepper powder & salt.

6. Mix them well until all are ingredients are combined well & rest the mixture in fridge for 2 hours.

7. Take an arabic bread then slit in one end with a knife & work open rest of it.

8. Separate the bread into two pieces.

9. Apply the mixture of lamb on one side of the bread & close it with the other one on the top.

10. Heat the grill pan on medium heat then place the stuffed arabic bread on the pan.

11. Add corn oil on the top & flip another side. Cook for 5 - 8 minutes or until the bread turns golden brown color.

12. To roast the vegetables, cut the cerely, bell peppers, onion & tomatoes into wedges.

13. Heat the oil in the grill pan & when hot add the chopped vegetables.

14. Sprinkle salt, arabic spices & paprika powder & sauté well.

15. Cook for 10 - 15 minutes or until the raw smell disappear from the vegetables.

16. Serve the pieces of Arayes with grilled vegetables, tahina sauce & pomegranate syrup. Garnish with fresh mint then serve it hot.


Equipment

Grilling pan

Mixing bowl - glass

Roaster


Cuisines

Middle Eastern Recipes