Gluten-Free Arayes
Transform your favorite Mediterranean dish into a delicious gluten-free option with these Gluten-Free Arayes! This recipe features tender, spiced ground beef or lamb combined with aromatic parsley, onions, garlic, and a hint of warm cumin and cinnamon, all stuffed into soft, gluten-free pita pockets. Lightly seared until golden and crispy, these arayes are bursting with juicy flavor in every bite. Perfect as a quick and satisfying dinner or a show-stopping appetizer, this recipe takes just 35 minutes from start to finish. Drizzle with fresh lemon juice for a bright, zesty finish, and pair with a side of tahini or a fresh salad for the ultimate gluten-free Mediterranean feast. Ideal for busy weeknights or entertaining guests, these arayes are proof that going gluten-free doesn’t mean compromising on bold, authentic flavors!
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Recipe Information
Ingredients
- 500 grams ground beef or lamb
- 4 pieces gluten-free pita bread
- 1 medium, finely chopped onion
- 30 grams, finely chopped parsley
- 1 medium, finely diced tomato
- 2 minced garlic cloves
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
Instructions
In a large bowl, combine the ground beef or lamb, finely chopped onion, parsley, diced tomato, minced garlic, ground cumin, ground cinnamon, salt, and black pepper.
Mix the ingredients thoroughly using your hands or a spoon until well integrated. This ensures the spices and ingredients are evenly distributed throughout the meat mixture.
Cut each gluten-free pita in half to create pockets. Carefully open each half to form a pocket, taking care not to tear the bread.
Fill each pita half with the meat mixture, distributing it evenly across all pita halves. Be gentle while stuffing to avoid breaking the pita.
Heat a grill pan or a non-stick skillet over medium heat and add about a tablespoon of olive oil.
Once the oil is hot, place the stuffed pita halves onto the pan. If your pan is small, you may need to work in batches.
Cook each side for about 5-7 minutes or until the meat is cooked through and the bread is golden and slightly crispy.
Remove the arayes from the pan and place them on a paper towel to absorb any excess oil.
Before serving, drizzle with lemon juice for a fresh zing and enjoy the arayes warm as a main dish or appetizer.
Nutrition Facts
Calories |
2255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.3 g | 181% | |
| Saturated Fat | 46.5 g | 233% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 5137 mg | 223% | |
| Total Carbohydrate | 154.1 g | 56% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 25.9 g | ||
| Protein | 106.2 g | 212% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 310 mg | 24% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 2274 mg | 48% | |
*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.
