Swedish Meatball Arayes

You may have come across these delicious little meat filled grilled pitta pockets by now.

30 minutes prep

30 minutes cook

Serves 8-10

Hugh Woodward
arayes.jpg

Ingredients

  • 400gpork mince (12% fat)
  • 300gbeef mince (20% fat)
  • 1 onion, cooked until soft
  • 100gwhite bread, soaked in 50ml milk
  • 1 tbspflaked sea salt
  • 1/2 tspgrated nutmeg
  • 2eggs
  • roughly 4pittas and halved and warmed
  • 1 tbsp butter, melted
  • handful finely chopped parsley
  • large jughot gravy
  • 1 jarlingonberry jam

They hail from the Middle East and usually contain a mixture of lamb, spices and herbs. We're stuffing ours with a Swedish meatball mixture and dipping them in a thick, rich gravy and lingonberry jam.

Method

  • In a mixing bowl combine the meat, onion, soaked white bread, sea salt, nutmeg. Mix it really thoroughly so it becomes almost a paste - we don't want these arayes to be loosely textured.
  • Stuff the mixture into the halved pittas. It helps if they've been warmed through in a toaster otherwise they tend to be difficult to prize apart.
  • Heat your BBQ grill/light your coals and allow them to cool down to grey coals.
  • Grill the arayes in batches until they are golden brown all over the pitta and nicely grilled on the exposed meat.
  • Serve them brushed with butter and sprinkled with parsley then dipped in the gravy and jam.

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    Hugh Woodward

    Hugh Woodward

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    Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.

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