Jordanian Arayes
Thin raw beef-lamb filling cooked thoroughly inside ready-baked pocket pita.
Preparation: 20 min · Cooking: 10 min · Total: 50 min · 2 servings
Ingredients
- Large ready-baked pocket pita, approximately 25 cm diameter — 1
- 50 g Trimmed onion
- 10 g Fresh parsley
- 0.5 tsp Ground allspice
- 200 g Raw lean ground beef and lamb blend
- 1 tbsp Olive oil total for both outer bread faces
- Salt, to taste
- Ground black pepper, to taste
Instructions
Prepare the vegetables and filling
Wash and dry parsley, then finely chop 10 g parsley and 50 g onion. Keep 200 g raw lean beef/lamb blend refrigerated until mixing; the purchased blend has no fixed species ratio in this recipe. Use the scaled ingredient list for 1–8 servings; step quantities describe the 2-serving base. Halve all ingredients for 1 serving or multiply by four for 8. Keep the same food thickness and use additional pans or batches. Temperatures and first-check times do not multiply. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml.
Wash and dry parsley, then finely chop 10 g parsley and 50 g onion. Keep 200 g raw lean beef/lamb blend refrigerated until mixing; the purchased blend has no fixed species ratio in this recipe.
Mix with clean tools
Mix meat, onion, parsley, 0.5 tsp allspice, salt and pepper just until even. Wash hands and raw-contact tools before handling cooked bread or serving utensils.
Mix meat, onion, parsley, 0.5 tsp allspice, salt and pepper just until even. Wash hands and raw-contact tools before handling cooked bread or serving utensils.
Fill thin pockets
Halve one large pocket pita to make two pockets. Spread filling uniformly no thicker than about 5 mm; do not compress it. If it does not all fit, keep excess refrigerated and cook separately.
Halve one large pocket pita to make two pockets. Spread filling uniformly no thicker than about 5 mm; do not compress it. If it does not all fit, keep excess refrigerated and cook separately.
Brush measured oil
Divide the total 1 tbsp olive oil over both outer faces of both pockets. Heat a grill pan over medium heat. Keep waiting raw filling cold between batches.
Divide the total 1 tbsp olive oil over both outer faces of both pockets. Heat a grill pan over medium heat. Keep waiting raw filling cold between batches.
Cook the first side
Cook pockets over medium heat, checking from 5 minutes on the first side. Lower heat if bread colours too quickly before filling cooks.
Cook pockets over medium heat, checking from 5 minutes on the first side. Lower heat if bread colours too quickly before filling cooks.
Cook the first side: 300 seconds
Turn and verify meat temperature
Turn and check from 5 more minutes. Probe from an edge into the thickest filling until 74°C throughout. This selected household target exceeds the 71°C ground-meat minimum. Crisp bread or meat colour alone is insufficient.
Turn and check from 5 more minutes. Probe from an edge into the thickest filling until 74°C throughout. This selected household target exceeds the 71°C ground-meat minimum. Crisp bread or meat colour alone is insufficient.
Turn and verify meat temperature: 300 seconds
Handle excess and serve
Cook excess filling separately in a non-stick pan over medium heat without unlisted oil to 74°C; do not serve it raw or force thicker pockets. Serve cooked pockets with clean utensils. Half makes one pocket; fourfold eight.
Cook excess filling separately in a non-stick pan over medium heat without unlisted oil to 74°C; do not serve it raw or force thicker pockets. Serve cooked pockets with clean utensils. Half makes one pocket; fourfold eight.
Chill cooked pockets
Refrigerate shallow portions promptly within 2 hours at 4°C or colder, or within 1 hour above 32°C. Use within 2 days and reheat once to 74°C in the filling.
Refrigerate shallow portions promptly within 2 hours at 4°C or colder, or within 1 hour above 32°C. Use within 2 days and reheat once to 74°C in the filling.
Tips
- Use the scaled ingredient list for 1–8 servings; step quantities describe the 2-serving base. Halve all ingredients for 1 serving or multiply by four for 8. Keep the same food thickness and use additional pans or batches. Temperatures and first-check times do not multiply. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml.
Common mistakes
- Keep perishables at 4°C or colder and raw animal ingredients/tools separate from ready-to-eat food. Refrigerate promptly within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling.
Substitutions
- Keep the specified ingredients, states and measured allowances; no unmeasured substitution is approved for this master.
Storage
Refrigerate covered at 4°C or colder and use within 2 days, never beyond earlier ingredient use-by limits. This is a selected household limit, not validated shelf life. Keep perishables at 4°C or colder and raw animal ingredients/tools separate from ready-to-eat food. Refrigerate promptly within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling.
Reheating
Reheat once to 74°C throughout; surface warmth alone is insufficient.
About this recipe
Thin raw beef-lamb filling cooked thoroughly inside ready-baked pocket pita.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.