Arayes are basically a minced meat and vegetable mixture, spread in a pita bread, and grilled. They are Arab in origin, and like many Arab dishes, several variants exist according to the country. These are fantastic served as a snack or to visitors over tea. Level of spiciness is entirely subjective.
400g minced meat
2 large tomatoes, finely diced
1 red or yellow capsicum, finely diced
1 green capsicum, finely diced
1 large green chili, de-seeded, finely diced
1 small onion, finely diced
3 cloves garlic, crushed
a handful of parsley, finely chopped
1 tsp salt
1/2 tsp pepper
1 tsp Madras
1/4 tsp chili
1/2 tsp cinnamon
1 1/2 tsp alspice
5 Tbsp olive oil
lebanese pita bread
Mix all the ingredients together except for the bread.
Spread a thin layer, pressing with the back of a spoon, on an opened pita, close flap to seal.
Brush generously with vegetable oil on the exterior, front and back.
Place in a panini grill, and cook for about 7-10 minutes until the meat is cooked.