Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Filling
Pitas
Dip
How it's done
Filling
In a bowl, mix the mince with all the other ingredients up to and including the pepper. Knead everything until you have a compact mass.
Pitas
Cover and warm the pita breads in a wide, non-stick frying pan over a low heat for approx. 4 mins., turning them frequently until they become softer and fluffier. Slice the pita breads in half, then cut a pocket for the filling from the cut side. Allow the pitas to cool slightly. Carefully spread the mince filling inside the pitas, press the pitas together gently and brush with oil.
To fry
Stand the pitas upright (with the meat filling facing down), fry over a medium heat for approx. 2 mins., then fry on each side for approx. 4 mins.
Dip
Combine the yoghurt with all the other ingredients up to and including the pepper, serve with the Arayes.
| Tip: | Cook the Arayes on the grill instead of in the frying pan. |
|---|---|
| Serve with: | Salad |
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