Dairy-Free Arayes Lamb and Cheese
Elevate your weeknight dinner game with these irresistible Dairy-Free Arayes Lamb and Cheese! This Middle Eastern-inspired dish combines tender ground lamb, aromatic spices like cumin, coriander, and cinnamon, and a delightful twist—dairy-free mozzarella cheese—for a creamy, satisfying bite without the dairy. Stuffed into pita bread and pan-grilled to golden, crispy perfection, these arayes are the ultimate comfort food with a healthier spin. Ready in just 40 minutes, they’re perfect for busy evenings and can be served with a fresh salad or drizzled with tahini sauce for a complete, flavor-packed meal. Whether you’re avoiding dairy or just craving something unique, these arayes are a must-try! Keywords: dairy-free arayes, lamb recipes, Middle Eastern cuisine, quick and easy dinner, dairy-free cheese recipes.
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Recipe Information
Ingredients
- 500 g Ground lamb
- 100 g Dairy-free mozzarella cheese
- 1 piece Small onion, finely chopped
- 3 pieces Garlic cloves, minced
- 0.25 cup Fresh parsley, finely chopped
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 0.5 tsp Ground cinnamon
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 4 pieces Pita bread
Instructions
In a large mixing bowl, combine the ground lamb, dairy-free mozzarella cheese, chopped onion, minced garlic, parsley, cumin, coriander, cinnamon, salt, and pepper.
Mix the ingredients thoroughly with your hands or a spoon until well combined. Ensure that the cheese and spices are evenly distributed throughout the meat mixture.
Cut each pita bread in half and gently open the pockets, being careful not to tear them.
Stuff each pita half with the lamb mixture, spreading it evenly inside each pocket until the pocket is filled but not overpacked.
Preheat a large non-stick skillet or a grill pan over medium heat and lightly brush the surface with olive oil.
Place the stuffed pita halves in the skillet or on the grill pan, and press down gently with a spatula to ensure even contact with the heat source.
Cook each side for about 4-5 minutes, or until the bread is crispy and the lamb is cooked through, with a nice golden-brown crust forming on the outside.
Once cooked, remove the Arayes from the heat and let them rest for a few minutes before serving.
Cut each half into smaller wedges if desired and serve warm, optionally accompanied by a fresh salad or tahini sauce.
Nutrition Facts
Calories |
2589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.8 g | 191% | |
| Saturated Fat | 56.0 g | 280% | |
| Polyunsaturated Fat | 12.0 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 5947 mg | 259% | |
| Total Carbohydrate | 148.3 g | 54% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 11.1 g | ||
| Protein | 153.1 g | 306% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 903 mg | 69% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 2882 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
