Artichoke and lamb arayes are light on meat, but big on flavor
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 chilis, stews and sloppy Joes also turns a modest amount into an ample portion while incorporating vegetable nutrition.
Get the recipe: Lamb and Artichoke Arayes With Yogurt-Feta Dip
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.
Get the recipe: Lamb and Artichoke Arayes With Yogurt-Feta Dip
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