- Preparation time: 20 minutes
- Cooking time: 30 minutes
- Total: 50 minutes
- Meals: 4
For brides:
- 4 pita bread
- 400 grams minced meat (beef or lamb)
- 1 finely chopped onion
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon cinnamon
- 1/2 teaspoon espelette pepper (optional)
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh coriander, chopped
- Salt and pepper to taste
- olive oil for cooking
For the lemon garlic sour cream sauce:
- 200 ml sour cream
- 2 cloves garlic, finely chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- Salt and pepper to taste
For vegetable confit:
- 2 red peppers, thinly sliced
- 1 onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon sugar
- Salt and pepper to taste
1. Prepare the vegetable confit:
- In a skillet, heat olive oil over medium heat.
- Add the onion and red pepper and cook gently until soft and slightly caramelized (about 15-20 minutes).
- Add the balsamic vinegar and sugar, then cook for another 5 minutes. Season with salt and pepper.
- For reservations.
2. Prepare the minced meat:
- In a large bowl, combine ground beef, onion, garlic, cumin, ground coriander, paprika, cinnamon, espelette pepper, parsley and fresh cilantro. Season with salt and pepper.
- Open the pita bread and spread a generous layer of the seasoned ground meat inside.
- Fold the pita bread in half to close.
3. Cooking brides:
- Place each stuffed pita bread on a skewer to keep its shape.
- Brush lightly with olive oil.
- Grill the arayes on the grill or in a grill pan over medium heat, about 4-5 minutes per side, until the bread is golden and crispy and the meat is cooked through.
4. Prepare the garlic and lemon sour cream sauce:
- In a bowl, mix sour cream, garlic, lemon juice, lemon zest, salt and pepper. Mix well and refrigerate.
5. Assembly:
- Serve the arayes hot with vegetable confit and garlic lemon sour cream sauce.
