Air fryer recipe · Snacks
Crispy Lamb Arayes
Pita pockets stuffed with spiced lamb, crisped to a shatteringly crunchy shell.
- 13 minTotal time
- 200°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 230kcal
- 12.5 gprotein
- 7.8 gcarbs
- 16.1 gfat
- 0.8 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Ground lamb400 g
- Pita breads3
- Onion, finely diced1/2
- Tomato paste1 tbsp
- Seven-spice (baharat)1.5 tsp
- Parsley, chopped1/4 cup
Method
Make the filling
Mix the ground lamb with the diced onion, tomato paste, baharat, parsley and salt into a spreadable paste. Keep it thin and soft enough to layer smoothly inside the pita rather than in thick clumps.
Halve the pitas
Cut each pita into halves to open up two pockets. Ease each one open gently with your fingers so the seams do not tear, which keeps the filling sealed inside while it cooks.
Stuff thinly
Spread a thin, even layer of the lamb mixture right to the edges inside each pocket. A thin layer is important because it cooks all the way through before the bread outside can burn.
Brush with oil
Lightly brush both outer sides of each stuffed pita with oil, right to the edges. This is what crisps the bread into a proper crunch instead of leaving it dry and pale.
Air-fry the arayes
Cook at 200C for 11 min, flipping halfway, until the bread is deeply golden and the lamb is cooked through with no pink left. The shell should crackle when you press it.
