LEBANESE MEAT-STUFFED PITAS (ARAYES)
Christina Perozzi from beerforchicks.com suggests the Deschutes Black Butte Porter from Bend, Oregon. It looks dark, but it has a light and bright body, nutty and smoky flavors, and a dry finish that will work perfectly with this snack.
Provided by Aarti Sequeira
Time 45m
Yield 16 Arayes
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- In a food processor, combine the onions, garlic, and parsley until finely minced. Remove to a large bowl and add in the beef, tomato, garam masala, pine nuts, and lemon juice. Season with salt. Mix with your hands until well combined.
- Arrange the pita quarters on a parchment-lined baking sheet. Fill each quarter with about 2 tablespoons of the meat mixture, flattening it out so the filling is even. Brush each quarter on both sides with a little olive oil. Sprinkle salt on top.
- Bake for 20 minutes, turning once halfway through. Pitas should be browned and crispy.
Nutrition Facts : Calories 111 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 18 milligrams, Sodium 135 milligrams, Carbohydrate 10 grams, Fiber 1.5 grams, Protein 48 grams, Sugar 1 grams
ARAYES (MINI MEAT CALZONES)
A middle eastern dish, these are mini meat calzones. Serve these with hummus, arabic salad or pickles for mezze or starters. Please note, for baharat spice mix, you may go to Recipe #224763.
Provided by AaliyahsAaronsMum
Categories < 60 Mins
Time 45m
Yield 20 wedges, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to gas mark 4/350F/180°C.
- In a large bowl, add in the minced lamb, with the chopped onion and tomato, crushed garlic, salt, spice mix, parsley, lemon juice and toasted pine nuts and mix well.
- Cut bread into quarters.
- Open up the quartered bread pieces and spread a heaped tablespoonful of meat mixture in a thin layer into one side of the bread and press down to close.
- Brush both sides of the bread with oil.
- Place on a baking tray and bake in the centre shelf of the oven for half an hour, turning once after 15 minutes.
- Serve warm with hummus.
Nutrition Facts : Calories 515.4, Fat 43.6, SaturatedFat 14.2, Cholesterol 91.2, Sodium 666.5, Carbohydrate 8.3, Fiber 1.8, Sugar 3, Protein 23.5
MINI ANTIPASTO CALZONES
Provided by Giada De Laurentiis
Categories appetizer
Time 50m
Yield 12 mini calzones
Number Of Ingredients 10
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
- On a lightly floured work surface, roll out the dough ball into a 14-inch circle, about 1/4-inch thick. Using a 4-inch round cutter, cut the dough into 12 circles. Transfer the circles onto two heavy baking sheets dusted with cornmeal.
- In a medium bowl, combine the fontina, provolone, salami, peppers and olives. In a separate small bowl, beat together the egg and 1 teaspoon water. Place 1 tablespoon of the cheese mixture onto 1 half of each dough circle, leaving a 1/4-inch border at the edge. With a pastry brush, lightly brush the edges of the dough with the beaten egg. Fold the unfilled half of the dough over the filling and, using the tines of a fork, press the edges together to seal. Repeat with the remaining circles of dough.
- Brush the calzones with the remaining egg mixture. Bake for 14 minutes, rotating the baking sheets halfway through, or until the calzones are golden brown. Serve the calzones on a platter with warm marinara sauce for dipping.
SARASOTA'S MINI BEEF CALZONES
Leftover brisket, pot roast, pork roast, chicken, shrimp, even ground beef. Many times I buy a big pack of ground beef and cook some, but certainly don't use it all. So I freeze a small bag ... and this is a great way to use leftovers. Perfect for a night with a bowl of soup or a salad nights. Just adds a bit more, rather than a slice of bread, roll or a grilled cheese. I use store bought pizza crust, but by all means make your own if you want. You can even buy the dough at most pizza restaurants. But this is a supposed to be a quick easy dinner. Add some chopped broccoli, peppers, onions, cheese or any combination, and make small rounds of the dough, stuff, fold them over and bake. Just serve with a nice quality marinara sauce for a dipping and you have a perfect light addition to a soup or salad dinner.
Provided by SarasotaCook
Categories Lunch/Snacks
Time 35m
Yield 8-9 Calzones, 4-8 serving(s)
Number Of Ingredients 6
Steps:
- Meat -- If you have left over meat, don't worry. If not, make sure to saute it ahead of time. Just use a little olive oil in a pan to saute on medium heat until done and then set to the side to drain and cool.
- Vegetables -- if you cooked your meat in that pan you may have a little oil left to saute your vegetables, if not -- add a little olive oil to cook your vegetables. Add them and saute 4-5 minutes until soft. Remember they won't cook much in the oven and you want most of the water cooked out of them. They also should be set to the side, drained and cooled. You don't want extra water in the calzone to make it soggy.
- Crust -- Just roll out your pizza dough. Pillsbury comes in a rectangle so roll out as flat as you can make it. Add a little flour to your counter top or cutting board so the dough doesn't stick. I like ro roll out with a rolling pin to get in even and spread out. It should be about 13x9, each can or 14 oz of dough. Then with a 6" bowl right from your kitchen cabinet -- press down on the crust to make as many calzones as possible. This recipe will make right about 8 for both rolls. Any left over crust, just add all together and press down again to maybe get one more calzone.
- Stuffing -- Add some of the cooled meat, then the vegetables and cheese. Now put a little water on your finger and moisten 1/2 the edge of each circle. Then fold the circle over to make a half circle. The water will just make it stick together good. Press together well to seal and then use a fork to press the edges down even more and make a nice decorative edge.
- Bake -- Brush a little olive oil if you want on the calzones to make a crisp crust (optional). Transfer the calzones to a cookie sheet lined with parchment paper or foil and bake at 450 for about 15 minutes until golden brown. One batch I made took 20 the other 15 so, just keep an eye of them. Serve with a good Marinara.
- And remember, any mix of fillings, broccoli, ham, cheese; bacon, cheddar and onion; or chicken, spinach and mozzarella. Just think what is left in your fridge. Six dollars for pizza dough and marinara and you can make a great use of leftovers and with some soup in your freezer, you have a whole new dinner.
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- Add all the ingredients into a large bowl and mix well until combined. You can use a spoon, or gloved hands to mix.
- Cut each pita bread in half, and fill each pita pocket with about 1/4 cup of meat mixture. Cut each half into quarter ( I like using kitchen scissors for this). You can also peel open a pita bread to separate the two halves, spread the meat filling all over evenly, top with the other half then cut into quarters (see video under the nutritional facts to see what I mean).
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