Plant-Based “Meaty” Arayes
a photo of Crispy, oil-brushed pita pockets stuffed with a savory, spiced umami filling that’s hearty, deeply flavorful, and seriously satisfying. Golden and crunchy on the outside with a rich, meaty texture inside, these make a delicious high-protein, fiber-rich alternative to the classic.
Takes 25 minutes
Serves 3
Ingredients
The Filling
- 250 g mushrooms
- 240 g cooked brown lentils drained well (1½ cups)
- 60 g walnuts/pecans ½ cup
- 100 g small onion 1 small onion
- 2 cloves garlic
- 15 g tomato paste 1 tbsp
- 8 g cumin 1 tbsp
- 2 g smoked paprika 1 tsp
- 1 g cinnamon ½ tsp
- 15 ml pomegranate molasses 1 tbsp, optional but recommended
- 30 ml tamari/soy sauce 2 tbsp
- Salt and black pepper to taste
The Build
- 4 large thick pita breads (standard or wholemeal)
- 30 ml extra virgin olive oil 2 tbsp, for brushing
- Lemon-Tahini Dip
- 60 g tahini ¼ cup
- Juice of ½ lemon
- 1 g garlic powder ½ tsp
- 60 g yogurt of choice ¼ cup
- 30 –45ml warm water 2–3 tbsp, to thin
- Salt to taste
Instructions
Prepare the filling
- Peel the onion and garlic and roughly chop. Roughly chop the mushrooms and walnuts/pecans. Drain and rinse the lentils. Into a food processor add all the ingredients and blend until cohesive but still with a little texture. It should feel like a thick paste.
Cook the filling to evaporate some water
- Into a large pan add 30ml (2 tbsp) of oil and fry the filling for 3–4 mins, stirring regularly to brown and cook off some of the water in order to concentrate the flavours and texture.
Stuff the pita
- Quarter the pitas if large and if smaller cut in half and spread the filling evenly into each pocket. Carefully open the pockets and spread about 30g (2 tbsp) of the filling into each. Use the back of a spoon to flatten the filling so it reaches the very edges of the pita.
Crisp the sides
- Brush with olive oil and fry each side until golden and shattering. Lay the pitas flat in the pan. Brush the top side with olive oil, then flip. Brush the other side. Cook for 3–4 minutes per side, pressing down with a spatula, until the bread is dark golden and very crispy.
Sear the open edge
- Cook the “meat” side first to seal the filling and create a crust. Heat a large non-stick pan over medium-high heat with a splash of oil. Place the pita quarters in the pan upright, with the exposed filling touching the pan. Press down gently for 2 minutes until the filling is browned and “sealed.”
Make the dip and serve
- Whisk the tahini sauce until creamy and serve alongside the hot pitas. Whisk the tahini, lemon juice, yoghurt and garlic powder. Gradually add warm water one tablespoon at a time until it reaches a smooth, drizzling consistency. Serve the Arayes hot, dipped straight into the tahini sauce.
Serving Suggestion
- The Fresh Balance: Serve these with a side of fresh parsley and red onion salad tossed in sumac. The acidity of the salad perfectly balances the rich, nutty flavor of the walnut and mushroom filling.
