Middle Eastern Arais Bread Stuffed With Spiced Ground Meat Recipes

MIDDLE EASTERN ARAIS BREAD STUFFED WITH SPICED GROUND MEAT

Steps:

• Cut each pita on one side and open carefully without breaking the bread (warming it up makes this easier).
• To make the filling, in a large skillet fry the onion in oil until golden. Add the meat and fry for about 10 minutes, stirring, crushing, and turning it over, until it changes color. Add the chili pepper, season with salt and pepper, and stir in the spices and parsley. Spread a sixth of the filling into each bread, then press it closed. Brush with melted butter or oil and place on a sheet of foil under the broiler. Broil, turning over once, until both sides are lightly colored.
• Cut in half and then into wedges if serving as an appetizer. Serve hot with lemon wedges. Serves 6.
• The New Book Of Middle Eastern Food.

LEBANESE MEAT-STUFFED PITAS (ARAYES)

Steps:

• Preheat the oven to 400 degrees F.
• In a food processor, combine the onions, garlic, and parsley until finely minced. Remove to a large bowl and add in the beef, tomato, garam masala, pine nuts, and lemon juice. Season with salt. Mix with your hands until well combined.
• Arrange the pita quarters on a parchment-lined baking sheet. Fill each quarter with about 2 tablespoons of the meat mixture, flattening it out so the filling is even. Brush each quarter on both sides with a little olive oil. Sprinkle salt on top.
• Bake for 20 minutes, turning once halfway through. Pitas should be browned and crispy.

15+ MIDDLE EASTERN GROUND BEEF RECIPES INCLUDING KAFTA KEBOB

Steps:

• Using a food processor, add the garlic, onions and parsley and process for a few seconds until finely chopped
• Add the mixture to the ground beef in a bowl, and add all the seasoning and olive oil. Mix well using your hands, then add the flour (see notes) and continue to mix until you form a dough (if dough does not feel firm, add slightly more flour)
• Form the Kafta into approximately 3-4 inch long pieces about 1 inch in thickness
• Heat up your BBQ or a grill pan on the stove and add a dash of olive oil (I recommend cast iron)
• Grill each Kafta for 2-3 minutes on each side (test a piece to ensure it is cooked to your liking) for a total of 6-8 minutes (see notes for baking)
• Serve with a yogurt tahini sauce (see Eggplant Fatteh for sauce recipe) over rice, salad, or in a wrap