Spiced Meat Pockets (Arayes)

Ingredients

• 4 pieces Pita bread (or flatbread) (Whole‑wheat or regular; cut in half to make 8 pockets)
• 300 g Ground beef (or lamb) (80% lean works best)
• 1 small Yellow onion (Finely diced)
• 2 tablespoons Fresh parsley (Chopped)
• 1 teaspoon Ground cumin (Toasted for extra aroma)
• 2 tablespoons Olive oil (For pan‑frying)

Instructions

1. Prepare the filling

   In a large mixing bowl combine ground beef, finely diced onion, chopped parsley, and ground cumin. Mix with clean hands until just blended; avoid over‑mixing.

   Time: PT5M

2. Shape the pockets

   Separate each pita half. Place about 2‑3 tbsp of the meat mixture in the center, then fold the pita over and press gently to seal the edges. If the edges don’t stick, lightly wet them with water.

   Time: PT5M

3. Pan‑fry the arayes

   Heat 2 tbsp olive oil in a skillet over medium‑high heat. When shimmering, add the pockets in a single layer. Cook 4‑5 minutes per side, pressing gently with a spatula, until the bread is golden and the meat is cooked through.

   Time: PT10M

   Temperature: Medium‑high

4. Rest and serve

   Transfer cooked pockets to a plate lined with paper towels to absorb excess oil. Let rest 2 minutes, then slice diagonally and serve hot.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

22 g

Carbohydrates

30 g

Fat

15 g

Fiber

3 g