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Arayes….”Bride and Groom” Sandwiches

August 22, 2011

The silhouette of a bride and groom locked in a tender embrace is undeniably romantic. The white feminine billowy dress against the sharper lines of a dark masculine tuxedo is celebrated universally, captured in photo albums around the world. No better reason than to commemorate this embrace with a sandwich!   Ara’yes, literally means bride and groom, because the warm ground meat nestled in the crunchy pita bread are the colors black and white. I guess you can call these dressy tuxedo/gown sandwiches! Because of the theme, these sandwiches would be great for a bridal shower or engagement party. But you can dress down this sandwich for casual fair as well.  I actually pack these in my children’s lunches by cutting them into triangles, heating them up, and putting them in a thermos. These also make great campfire sandwiches, in that you can prepare them in advance and cook them over the fire or grill until crispy on the outside and tender on the inside. You can use ground lamb, turkey, chicken or beef for this sandwich. The juice of the meat flavors the bread so no condiments are really required. But if you must, a garlicky yogurt sauce or hummus would be nice dipping accompaniments.

Scrumptios grilled pita pocket sandwiches filled with tender ground organic beef, lamb or chicken

One recipe for kifta

1 package pita bread, white or wheat

Olive oil for brushing


1 pound hamburger (can use ground lamb, beef, turkey)

1/3 Bunch parsley
1 clove garlic
½ small onion
Salt to taste
½ tsp lemon pepper
1 tsp all spice
Olive oil for brushing
1 package whole wheat pita bread or low carb tortillas

Whirl the garlic, parsley, and onion in food processor until the onion is chunky. By hand, gently incorporate vegetable mix with ground meat, salt, lemon pepper, and allspice. At this point you can shape the meat like ovals and grill like kifta kebobs, but here is how you prepare it like a grilled sandwich:
Cut each pita in half and open up each pocket so it’s ready for filling. Take a golf ball size of meat, and use your hands to flatten the meat to about 1/4 an inch thick. Shape the meat to fit on the inside of each pita pocket half. When done with the whole batch, brush each side of the pitas with olive oil. Broil in the oven for 5 minutes, turn over, and broil for another five minutes. You want the pita bread to be nice and browned on the outside. Cut into triangles if desired.


2 Comments leave one →
  1. August 27, 2013 4:41 pm

    Love this – really want to try making them, maybe even tonight!

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