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Ingredients:
500 gms - ground lamb
1 cup - parsley coarsely chopped
1 large onion chopped
1 tsp - baharat spice mix (paprika nutmeg black peppercorns coriander seeds cloves cumin green cardamom seeds and cassia bark)
1/2 cup - pine nuts
1 - small tomato chopped
2 - garlic cloves chopped
1/2 tsp - cinnamon powder
5 tsp - lemon juice
5 tsp - olive oil
4 to 6 - khubz / Arabic bread
1 tsp - salt
500 gms - ground lamb
1 cup - parsley coarsely chopped
1 large onion chopped
1 tsp - baharat spice mix (paprika nutmeg black peppercorns coriander seeds cloves cumin green cardamom seeds and cassia bark)
1/2 cup - pine nuts
1 - small tomato chopped
2 - garlic cloves chopped
1/2 tsp - cinnamon powder
5 tsp - lemon juice
5 tsp - olive oil
4 to 6 - khubz / Arabic bread
1 tsp - salt
Arayes
Method
- Preheat the grill or barbeque.
- Clean and cut lamb meat into cubes.
- Run in through the meat grinder or process in your food processor using the metal blade to chop finely.
- Add the rest of the ingredients except the bread in a mixing bowl and knead well.
- Open up the khubz or pitta breads and spread the meat mixture in a thin layer.
- Close, then smear with olive oil and cook on the preheated charcoal fire/grill at medium heat until cooked.
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