Low Carb Arayes
Discover the flavorful world of Low Carb Arayes, a healthier twist on the Middle Eastern classic that’s perfect for those cutting back on carbs without sacrificing taste. These delicious stuffed pita pockets combine juicy ground beef or lamb with finely processed cauliflower rice for a low-carb filling that's seasoned to perfection with garlic, onion, parsley, and aromatic spices like cumin, coriander, and paprika. With each bite boasting a crispy exterior brushed with olive oil and a rich, savory interior, these arayes are baked or grilled to golden perfection. Ideal for meal prep or an easy weeknight dinner, pair them with creamy tzatziki or a fresh salad for a balanced dish that’s high in protein and big on flavor. Perfect for keto and low-carb enthusiasts, this recipe turns comfort food into a guilt-free delight!
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Recipe Information
Ingredients
- 500 grams Ground beef or lamb
- 1 small Cauliflower head
- 1 medium Onion
- 3 cloves Garlic
- 0.5 cup Parsley
- 2 tablespoons Tomato paste
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 Low-carb pita bread or thin tortilla wraps
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 200°C (400°F) or prepare a grill on medium heat.
Break the cauliflower into florets and pulse in a food processor until you achieve a rice-like consistency. This will serve as a low-carb filler for our meat mixture.
Chop the onion finely and mince the garlic cloves.
In a large mixing bowl, combine ground beef or lamb, processed cauliflower, chopped onion, garlic, and chopped parsley.
Add tomato paste, ground cumin, ground coriander, paprika, salt, and black pepper to the meat mixture. Mix well using your hands to evenly distribute the spices.
Cut each low-carb pita bread or tortilla wrap in half to create pockets. Fill each pocket with a generous amount of the meat mixture, being careful not to overstuff.
Brush the outside of each filled pita pocket with olive oil to help with browning and to prevent sticking.
Place the filled pockets on a baking sheet or grill and cook for about 10 minutes on each side, until the meat is cooked through and the outside is crispy and golden.
Once cooked, let the Arayes rest for a couple of minutes before serving. Enjoy them warm, perhaps with a side of tzatziki or a fresh salad.
Nutrition Facts
Calories |
2223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.9 g | 183% | |
| Saturated Fat | 46.8 g | 234% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 4024 mg | 175% | |
| Total Carbohydrate | 110.1 g | 40% | |
| Dietary Fiber | 48.9 g | 175% | |
| Total Sugars | 23.8 g | ||
| Protein | 131.0 g | 262% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 519 mg | 40% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 3469 mg | 74% | |
*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.
