Low Sodium Arayes Lamb and Cheese
Elevate your mealtime with this flavorful and heart-smart take on a Middle Eastern classic: Low Sodium Arayes Lamb and Cheese. Perfect for those seeking bold taste without the added salt, this recipe combines tender ground lamb, vibrant parsley, and aromatic spices like cumin and coriander, all balanced with a zesty hint of lemon juice. The filling is enriched with creamy unsalted feta cheese and tucked into whole wheat pita pockets, which are then brushed with olive oil and grilled to crispy perfection. Ready in just 40 minutes, these stuffed pita pockets make a wholesome and satisfying meal, ideal for serving warm alongside a fresh salad or low sodium yogurt dip. Packed with protein and Mediterranean flair, this dish is a healthy and delicious option for lunch, dinner, or entertaining.
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Recipe Information
Ingredients
- 500 grams Ground lamb
- 1 medium Onion, finely chopped
- 2 cloves Garlic cloves, minced
- 0.5 cup Fresh parsley, chopped
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Black pepper
- 2 tablespoons Lemon juice
- 0.5 cup Unsalted feta cheese, crumbled
- 4 pieces Whole wheat pita breads
- 2 tablespoons Olive oil
Instructions
In a large mixing bowl, combine the ground lamb, chopped onion, minced garlic, parsley, cumin, coriander, black pepper, and lemon juice. Mix well until all ingredients are fully incorporated.
Gently fold in the crumbled feta cheese, ensuring it's evenly distributed throughout the lamb mixture.
Cut each pita bread in half to create pockets. Carefully fill each pita pocket with a portion of the lamb and cheese mixture, pressing the filling gently so it spreads evenly inside.
Brush each side of the stuffed pita pockets lightly with olive oil to ensure an even grill and added crispness.
Preheat a grill or a grill pan over medium heat.
Place the stuffed pita pockets on the grill. Cook for about 5-7 minutes on each side, or until the pita bread is crispy and the lamb filling is cooked through.
Remove the arayes from the grill and let them cool slightly before cutting into wedges.
Serve warm, optionally with a side of fresh salad or a low sodium yogurt dip.
Nutrition Facts
Calories |
2458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.6 g | 171% | |
| Saturated Fat | 46.2 g | 231% | |
| Polyunsaturated Fat | 9.6 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 3379 mg | 147% | |
| Total Carbohydrate | 164.9 g | 60% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 11.3 g | ||
| Protein | 153.5 g | 307% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 544 mg | 42% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 3565 mg | 76% | |
*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.
