Giving credit where credit is due, I modified this recipe from one of our old Blue Apron meals. We kept all of the recipe cards and use them pretty frequently. If you’re considering a meal box plan, I highly recommend it! Great variety of new foods, easy to prepare, and super yummy.
Roasted Brussels sprouts & mushrooms
Slice off ends of Brussels sprouts and slice in half. Slice or quarter mushrooms. Spread on pan, drizzle with olive oil, and season with salt & pepper. 450 degrees for 20-25 min (same as the Arayes so they cook together. Easy!)
Turkey Arayes (Lebanese meat stuffed pitas)
- 2 lbs Ground turkey
- 1 small/medium Onion
- Olive oil
- 2 cloves Garlic
- 1-2 tsp spice mix (Cardamom, Coriander, Cumin, Allspice, Garlic powder – mix roughly equal parts to make the spice mix. I do not measure and made extra to store.)
- Handful of Parsley, kale spinach…pick your favorite
- 1/4 – 1/2 Cup Sliced almond
- 1 package Pita bread
Chop onions (I used red onion) and garlic and sauté together in olive oil over medium heat until onions are soft and fragrant. Add 1-2 teaspoons of the spice mix and continue to sauté.
Chop so greens of your choice (if you want to sneak in extra veggies…or skip this if you don’t). I used kale tonight because we had a bag of it for the rabbits that was handy. Sauté until greens are wilted (and kids won’t notice them, lol). Remove from heat and transfer to a large mixing bowl.
Prepare your pita bread by cutting each piece in half and gently opening the pocket. To the bowl add the sliced almonds and ground turkey (and extra salt if you like) and mix well with your hands.
Stuff the pita pockets with the meat mixture being sure to distribute as evenly as possible. They should be about 1/2″ thick. Size isn’t as important as them all being a similar thickness so they cook evenly. Brush both sides lightly with olive oil (you can use a basting brush or just your hands work well here) and sprinkle on just a touch of salt.
So both side crisp up, the best tip I have is to put a cooling rack over your pan (there WILL be drippings so be sure the pan has a lip!!) and set the Arayes on that so that one side doesn’t end up soggy.
Bake at 450 for 20-25 minutes. I cut them in half to serve.
They’re delightful with a yogurt dipping sauce too! Use plain yogurt and squeeze in lemon juice and season with salt and pepper, to taste.
Let me know if you try it and what you think!