Artichoke and lamb arayes are light on meat, but big on flavor

Eating less meat — something most of us could benefit from, health-wise — doesn’t have to translate to a sad, minuscule steak on your plate. Presentation matters, and a shrunken portion can feel like deprivation.

Luckily, there are many ways to make a smaller amount of meat feel bountiful. Slicing it thinly and piling it into tacos or stir-frying it with vegetables makes a few ounces feel substantial and offers meatiness in every bite. Mixing ground meat with beans or sautéed mushrooms in chili, stews, and sloppy Joes also turns a modest amount into an ample portion while incorporating vegetable nutrition.

This take on arayes — Middle Eastern, meat-stuffed crispy pitas — runs with that strategy by incorporating a generous helping of chopped artichokes into a ground lamb filling, an addition that adds body, contrasts with the rich flavor of the lamb, and brings nutritional balance.

To make them, first pulse onion and garlic in a food processor, then add artichoke hearts, followed by parsley, mint, and spices to create an aromatic flavor base. (It’s crucial to pat the artichokes as dry as possible before adding them, so you don’t wind up with soggy pitas.) Then use your hands to gently work the vegetable mixture into the ground lamb. When buying the lamb, if possible, ask the butcher for the leanest option, or look for ground lamb from New Zealand, which is significantly leaner, according to the Agriculture Department’s nutrition database. You could also use ground beef or turkey, if you prefer.

Stuff the lamb-artichoke mixture into halved pita pockets, spreading it into an even layer. Then brush the pockets with oil, and crisp them up in a skillet until they’re browned on the outside and hot on the inside.

Served alongside a lemony yogurt-feta sauce for dipping, these arayes are a healthier way to satisfy a burger craving, and they’re so delicious, you might not even notice you’re eating less meat.

4 servings (makes 8 arayes)

Total time: 35 mins

This take on arayes, the Middle Eastern, meat-stuffed crispy pitas, incorporates a generous helping of chopped artichokes to make them lighter and to cut through the richness of the ground lamb. Seasoned with earthy spices and herbs, and served with a lemony yogurt-feta dip, they are a healthier way to satisfy a burger craving.

Storage: Refrigerate the arayes and sauce separately for up to 3 days. Gently reheat the arayes in a lightly oiled skillet over medium-low heat, or in a 350-degree preheated air fryer until warmed through.

Ingredients

1/3 cup fresh flat-leaf parsley leaves, divided

1/2 cup plain Greek yogurt (any fat level)

1/4 cup (1 ounce) crumbled feta cheese

2 tablespoons water

1 teaspoon finely grated lemon zest (from 1 lemon)

1 tablespoon fresh lemon juice (from the same lemon)

1/4 medium yellow onion (2 ounces total)

2 garlic cloves

1 cup canned or jarred artichoke hearts (not marinated; from 1 9.9-ounce jar), drained and rinsed (see Substitutions)

2 tablespoons chopped fresh mint leaves

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon fine salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon crushed red pepper flakes

8 ounces ground lamb, preferably lean (see Notes)

4 whole-wheat pitas with pockets

4 teaspoons olive oil

Steps

Finely chop enough of the parsley leaves to get 1 tablespoon; set aside the remaining parsley. In a small bowl, stir together the yogurt, feta, water, lemon zest, and juice, and the finely chopped parsley until well combined. You should have a scant 1 cup dipping sauce.

In a food processor, pulse together the onion and garlic until roughly chopped. Use a clean kitchen towel to pat the artichokes as dry as possible, then add them to the food processor. Add the remaining parsley, the mint, cumin, coriander, salt, black pepper, and red pepper flakes, and pulse until everything is finely chopped.

Transfer the artichoke mixture to a medium bowl. Add the lamb, and use your hands to combine the meat with the artichoke mixture. Do not overmix.

Cut each pita in half to form 2 pockets. Fill each pocket with about 1/4 cup of the lamb mixture, spreading it out into an even layer inside the pita. Brush the outsides of each pita half on both sides with the oil.

Heat a large (12-inch) cast-iron skillet or grill pan over medium-high heat until hot. Working in batches, place as many of the filled pitas as can fit in the pan in a single layer, and cook until the bottoms are browned and crisp, about 3 minutes per side. Flip, and continue cooking until the bottoms are browned and crisp, and the filling is cooked through, about 3 minutes more. Adjust the heat as needed if the arayes are browning too quickly. Transfer to a platter or sheet pan, and cover with foil to keep warm. Repeat with the remaining arayes.

Serve warm, with the sauce, for dipping.

Substitutions: Canned/jarred artichoke hearts >> frozen artichoke hearts, cooked according to the package instructions and cooled. Ground lamb >> ground beef, bison, or dark meat turkey, or a plant-based ground meat alternative. Yellow onion >> other types of onion. Mint >> parsley or dill. Parsley >> mint or dill.

Dairy-free? Use nondairy yogurt and feta. Gluten-free? Use gluten-free pita. Dislike heat? Adjust the amount of or omit the red pepper flakes.

Notes: If you can find it, New Zealand lamb is leaner than American lamb, so try to seek it out.

Nutrition per serving (2 arayes and 3 tablespoons sauce, using nonfat Greek yogurt): 385 calories, 44g carbohydrates, 42mg cholesterol, 15g fat, 7g fiber, 24g protein, 5g saturated fat, 559mg sodium, 3g sugar

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.