Arayes is a popular Syrian/Lebanese street food that’s essentially filled pita with ground lamb mixed with vegetables and spices and grilled until lamb is cooked. While I would not be caught dead eating lamb in any application (I hate lamb), I’ve enjoyed stuffed pita with so many other yummy ingredients. Soy chorizo makes a lovely vegetarian arayes, and feel free to play with it and make it your own.
Ingredients
8-10 oz cremini mushroom, sliced
2 tbsp unsalted butter
12 oz soy chorizo, crumbled
1 can cannellini beans
1/2 cup minced red onion
1/2 cup diced fresh tomato
1/4 cup finely sliced parsley
1/2 cup shredded mozzarella cheese
3-4 small pita breads with pocket
2 tbsp oil
Instruction
1) In a large skillet (I used cast iron), heat the butter & saute mushrooms for 5 minutes until cooked. Add the soy chorizo & lightly saute for 2 minutes to blend flavors.
2) Mash the beans with a fork over a flat surface & add to the soy & mushroom. Incorporate the beans through your mixture to help bind them. Turn off the heat.
3) Add onion, parsley, tomato, & shredded cheese & mix well. The mixture should have a paste-like texture. Set aside.
4) While the filling cools, make a yogurt sauce: whisk 1/2 cup yogurt, 1 tsp minced garlic, 1 tbsp chopped parsley, 1 tsp dried mint, 1 tbsp lemon juice, salt, & pepper in a bowl. Refrigerate.
5) Start assembling the arayes. With a pair of kitchen scissors, cut the edges of each pita bread to half its circumference & carefully open up the pockets. Brush both sides of the pita with oil & fill each pocket using about 1/2 cup or more of the soy chorizo & vegetable filling & gently push the filling to the edges & press over the bread to even out.
6) Prepare a stovetop grill or a cast iron skillet over high heat. Place the filled pitas over the grill/pan & grill each side until crispy & grill marks form. Remove, cut each pita into quarters & serve with yogurt sauce.
Ingredients
8-10 oz cremini mushroom, sliced
2 tbsp unsalted butter
12 oz soy chorizo, crumbled
1 can cannellini beans
1/2 cup minced red onion
1/2 cup diced fresh tomato
1/4 cup finely sliced parsley
1/2 cup shredded mozzarella cheese
3-4 small pita breads with pocket
2 tbsp oil
Instruction
1) In a large skillet (I used cast iron), heat the butter & saute mushrooms for 5 minutes until cooked. Add the soy chorizo & lightly saute for 2 minutes to blend flavors.
2) Mash the beans with a fork over a flat surface & add to the soy & mushroom. Incorporate the beans through your mixture to help bind them. Turn off the heat.
3) Add onion, parsley, tomato, & shredded cheese & mix well. The mixture should have a paste-like texture. Set aside.
4) While the filling cools, make a yogurt sauce: whisk 1/2 cup yogurt, 1 tsp minced garlic, 1 tbsp chopped parsley, 1 tsp dried mint, 1 tbsp lemon juice, salt, & pepper in a bowl. Refrigerate.
5) Start assembling the arayes. With a pair of kitchen scissors, cut the edges of each pita bread to half its circumference & carefully open up the pockets. Brush both sides of the pita with oil & fill each pocket using about 1/2 cup or more of the soy chorizo & vegetable filling & gently push the filling to the edges & press over the bread to even out.
6) Prepare a stovetop grill or a cast iron skillet over high heat. Place the filled pitas over the grill/pan & grill each side until crispy & grill marks form. Remove, cut each pita into quarters & serve with yogurt sauce.