Air fryer recipe · Starters
Stuffed Lamb Arayes
Crisp pita pockets oozing with juicy spiced lamb and fresh herbs in every bite.
- 20 minTotal time
- 200°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 180kcal
- 10.2 gprotein
- 2.4 gcarbs
- 14.3 gfat
- 0.7 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Pita pockets3
- Minced lamb350 g
- Onion, finely grated1 small
- Fresh parsley1/2 cup
- Baharat spice blend2 tsp
- Olive oil sprayas needed
Method
Mix the lamb
Combine the minced lamb with the grated onion, parsley, baharat, and a little salt until evenly blended. Squeeze the grated onion dry first, as its juice would soak into the pita and leave the bread soggy.
Fill the pitas
Halve each pita and spread a thin, even layer of the lamb inside, pushing it right to the edges. A thin layer is key, because it lets the meat cook through before the surrounding bread scorches.
Press and seal
Press each filled pocket down firmly so the meat sticks to the bread. This bonds the two together, stopping the filling from tumbling out and helping it cook evenly against the pita.
Mist the outsides
Spray both sides of each arayes with a light, even film of olive oil. That thin coat is what turns the bread deep golden and crackly, while too much oil would just make it greasy.
Air-fry until crisp
Air-fry at 200°C for 12 min, flipping halfway so both sides brown. They are done when the pita is deep golden and the lamb is cooked through with no pink at the centre.
