Areyas are crispy pita pockets stuffed with juicy lamb and vegetables, making them the perfect protein-packed lunch. Pair them with a tangy yoghurt sauce for dipping. Simply fill the pita, toast it until golden and crispy, and enjoy every bite!
Why you’ll love this recipe:
- Crispy & Savoury – The pita is perfectly crispy, while the lamb filling adds a rich, savoury flavour.
- Protein-Packed – The lamb mince provides a hearty source of protein, making this a filling meal.
- Fresh & Flavourful – The lemony yoghurt sauce adds a refreshing balance to the richness of the lamb and spices.
Tips for the best Areyas:
- Use a box grater to finely grate the onion for a smoother texture in the filling.
- Toast the pita pockets on both sides to make them crispy and golden.
- For extra flavour, drizzle the yoghurt sauce over the pita or serve on the side as a dip.
What goes in my Areyas
For the Pita:
- Pita Bread: Soft and chewy inside with a crispy exterior once toasted, the perfect vessel for the filling.
- Olive Oil: Used to toast the pita pockets, adding a nice golden crunch.
For the Lamb Filling:
- Brown Onion: Diced or grated, it adds sweetness and depth to the lamb mixture.
- Lamb Mince: Tender and flavourful, it forms the base of the filling.
- Garlic: Adds an aromatic punch to the filling.
- Parsley: Fresh herb that brightens up the dish.
- Red Capsicum: Sweet and slightly crunchy, it pairs well with the lamb.
- Cumin, Paprika, Cinnamon: A mix of spices that gives the filling a warm, aromatic flavour.
For the Yoghurt Sauce:
Olive Oil: Adds richness to the sauce and brings everything together.
Plain Yoghurt: Creamy and tangy, it creates the base for the sauce.
Lemon Juice: Adds brightness and a tangy kick to the sauce.
Garlic: Adds a savoury bite.
Cumin & Paprika: These spices add depth and a touch of smokiness to the sauce.
Lamb Arayes
6
servings15
minutes15
minutesIngredients
3 pita bread pockets, cut in half (makes 6)
Olive oil
- Meat filling:
1/2 brown onion, diced or grated using box grater
500g lamb mince
2 garlic cloves, minced
1 tbsp parsley, chopped
1/2 red capsicum, diced
1 tbsp cumin
1 tbsp paprika
1/2 tsp cinnamon
1/2 tsp each of salt & pepper
- Yoghurt sauce:
1 cup plain yoghurt
1/2 lemon, juiced
1 garlic clove, minced
1 tsp cumin
1 tsp paprika
1 tbsp olive oil
Directions
- Add the meat filling ingredients into a bowl and combine using your hands.
- Gently open a pita pocket and stuff it with the meat filling. Fill each pita according to your preference, but avoid overstuffing to prevent tearing.
- Heat a large frying pan over medium-high heat. Add olive oil and place the pitas face side down to brown the meat. Then cook for about 2 minutes on each side of the pita, until they are golden and crispy.
- Place the yogurt sauce ingredients in a bowl and stir to combine. Dip the pita into the sauce and enjoy!
