Keto Arayes Lamb and Cheese
Elevate your low-carb meal game with these flavorful Keto Arayes Lamb and Cheese, a mouthwatering twist on the classic Middle Eastern dish. This recipe combines spiced ground lamb—seasoned with cumin, coriander, and paprika—with gooey mozzarella cheese, all wrapped in a delicate almond flour dough that's keto-friendly and gluten-free. Each golden, hand-held pocket is baked to perfection, resulting in a crispy exterior and a savory, cheesy filling. Perfect as an appetizer, snack, or main course, these keto arayes are as nutritious as they are satisfying. With minimal prep time and a bold infusion of aromatic garlic, fresh parsley, and onions, this recipe is sure to be a hit for anyone craving a wholesome yet indulgent treat while sticking to their low-carb lifestyle. Serve warm for a hearty dish that pairs beautifully with a side of fresh greens or a zesty yogurt dip.
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Recipe Information
Ingredients
- 500 grams Ground lamb
- 150 grams Mozzarella cheese, shredded
- 300 grams Almond flour
- 2 large Eggs
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cloves Garlic, minced
- 1 medium Onion, finely chopped
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Olive oil
- 1 teaspoon Baking powder
Instructions
Preheat the oven to 200°C (392°F).
In a large mixing bowl, combine the ground lamb, minced garlic, chopped onion, fresh parsley, cumin, coriander, paprika, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
Add the shredded mozzarella cheese to the lamb mixture and mix until evenly distributed.
In a separate bowl, mix the almond flour with baking powder. Add the eggs and 1 tablespoon of olive oil and knead until a dough forms.
Divide the almond flour dough into 6 equal portions. Roll each portion into a ball and flatten into a disc shape.
Spoon a portion of the lamb and cheese mixture onto one half of each dough disc. Fold the other half over the filling, pressing the edges to seal tightly.
Brush the tops of each arayes with the remaining olive oil.
Place the arayes on a baking sheet lined with parchment paper.
Bake in preheated oven for 25-30 minutes or until the bread is golden brown and the meat is cooked through.
Allow to cool for a few minutes before serving. Serve warm, garnished with extra parsley if desired.
Nutrition Facts
Calories |
668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.0 g | 68% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 941 mg | 41% | |
| Total Carbohydrate | 14.6 g | 5% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 2.6 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 328 mg | 25% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 740 mg | 16% | |
*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.
