Shrimp and Salmon Arayes by @louloukitchen_

30 min

10 servings

🥖

5 pitas

Pita bread

🦐

250 g

Cooked shrimp

🐟

200 g

Salmon fillet

🧀

150 g

Cream cheese

🌿

5 g

Coriander

🌿

Parsley

🌶️

7 g

Paprika

🫙

6 g

Cumin

🫙

Ground coriander

🫒

30 ml

Olive oil

🥣

60 ml

Greek yogurt

🍋

15 ml

Lemon

🧂

1.5 g

Salt

🍯

7 g

Honey

Paprika oil mixture

  1. Preheat

    Preheat the oven to 200°C / 400°F and line a baking sheet.

  2. Chop
    • cooked shrimp
    • salmon fillets

    Finely chop the 250 g cooked shrimp and 2 salmon fillets on a cutting board.

  3. Combine
    • cooked shrimp
    • salmon fillets
    • cream cheese

    Combine the chopped seafood with 150 g cream cheese in a mixing bowl.

  4. Stir
    • fresh coriander
    • ground cumin

    Stir the fresh coriander, ground cumin, and ground coriander into the seafood filling.

  5. Cut
    • pita bread

    Cut the 5 pita breads in half to make 10 pita pockets.

  6. Cream
    • pita bread
    • cooked shrimp
    • salmon fillets

    Fill each pita pocket evenly with the seafood and cream cheese mixture.

  7. Mix
    • olive oil
    • paprika

    Mix olive oil and paprika in a small bowl to make the brushing mixture.

  8. Brush
    • pita bread
    • olive oil
    • paprika

    Brush both sides of the filled pita pockets with the paprika oil and place them on the baking sheet.

  9. Bake
    • pita bread

    Bake the arayes for 10 to 12 minutes until the pitas are golden and crisp.

  10. Combine
    • Greek yogurt
    • lemon juice
    • salt

    Combine Greek yogurt, lemon juice, salt, and honey in a bowl.

  11. Stir
    • Greek yogurt
    • lemon juice
    • salt

    Stir the white sauce until smooth, then serve it alongside the hot arayes.

Shrimp and Salmon Arayes by @louloukitchen_

30 min

10 servings

🥖

5 pitas

Pita bread

🦐

250 g

Cooked shrimp

🐟

200 g

Salmon fillet

🧀

150 g

Cream cheese

🌿

5 g

Coriander

🌿

Parsley

🌶️

7 g

Paprika

🫙

6 g

Cumin

🫙

Ground coriander

🫒

30 ml

Olive oil

🥣

60 ml

Greek yogurt

🍋

15 ml

Lemon

🧂

1.5 g

Salt

🍯

7 g

Honey

Paprika oil mixture

Preparation Steps

  1. Step 1/11

    Preheat the oven to 200°C / 400°F and line a baking sheet.

    🍳baking sheet

  2. Step 2/11

    Finely chop the 250 g cooked shrimp and 2 salmon fillets on a cutting board.

    🦐cooked shrimp
    🐟salmon fillets
    🪵cutting board
    🔪chef's knife

  3. Step 3/11

    Combine the chopped seafood with 150 g cream cheese in a mixing bowl.

    🦐cooked shrimp
    🐟salmon fillets
    🧀cream cheese
    🥣mixing bowl
    🍴fork

  4. Step 4/11

    Stir the fresh coriander, ground cumin, and ground coriander into the seafood filling.

    🌿fresh coriander
    🫙ground cumin
    🫙ground coriander
    🥣mixing bowl
    🍴fork

  5. Step 5/11

    Cut the 5 pita breads in half to make 10 pita pockets.

    🥖pita bread
    🪵cutting board
    🔪chef's knife

  6. Step 6/11

    Fill each pita pocket evenly with the seafood and cream cheese mixture.

    🥖pita bread
    🦐cooked shrimp
    🐟salmon fillets
    🧀cream cheese
    🥄spoon

  7. Step 7/11

    Mix olive oil and paprika in a small bowl to make the brushing mixture.

    🫒olive oil
    🌶️paprika
    🥣mixing bowl
    🥄spoon

  8. Step 8/11

    Brush both sides of the filled pita pockets with the paprika oil and place them on the baking sheet.

    🥖pita bread
    🫒olive oil
    🌶️paprika
    🖌️pastry brush
    🍳baking sheet

  9. Step 9/11

    Bake the arayes for 10 to 12 minutes until the pitas are golden and crisp.

    🥖pita bread
    🍳baking sheet

  10. Step 10/11

    Combine Greek yogurt, lemon juice, salt, and honey in a bowl.

    🥣Greek yogurt
    🍋lemon juice
    🧂salt
    🍯honey
    🥣mixing bowl
    🥄spoon

  11. Step 11/11

    Stir the white sauce until smooth, then serve it alongside the hot arayes.

    🥣Greek yogurt
    🍋lemon juice
    🧂salt
    🍯honey
    🥣mixing bowl
    🥄spoon

Composition

Ingredients

Types

Bread, Seafood, Dairy, Spices, Oils, Seasonings, Sweeteners

Ingredients

Pita bread, Cooked shrimp, Salmon fillet, Cream cheese, Coriander, Parsley, Paprika, Cumin, Ground coriander, Olive oil, Greek yogurt, Lemon, Salt, Honey, Paprika oil mixture

Notes

Pita bread (makes 10 pita halves), Salmon fillet (small fillets), Cream cheese (one tub, any kind of your choice), Coriander (fresh, or parsley), Parsley (fresh, or coriander), Cumin (amount not given), Greek yogurt (for the white sauce), Lemon (for the white sauce, amount not given), Salt (for the white sauce), Honey (a little, for the white sauce), Paprika oil mixture (mixture of oil and paprika to brush the pita before cooking)

Allergens

Gluten, Crustaceans, Milk

Dietetics

Dietary regimen

Pescatarian

Calories

440 kcal

Macro nutrients

Protein: 29g, Carbohydrates: 40g, Fat: 18g, Fiber: 3g, Sugars: 4g

Nutritional Information

Minerals

Calcium: 180mg, Iron: 3.2mg, Potassium: 480mg, Sodium: 670mg

Vitamins

Vitamin D: 8mcg, Vitamin B12: 3.4mcg, Vitamin C: 7mg, Vitamin A: 120mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

10 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

cutting board, chef's knife, mixing bowl, fork, pastry brush, baking sheet, spoon

Appliances

Oven

Type

Type

Type Of Dish

Main Course, Appetizer

Occasions

Lunch, Dinner, Party, Casual meal

Origin

Source

Platform

instagram

Original Creator

@louloukitchen_

Origin

Cuisine

Middle Eastern, Mediterranean

Geographic

to inform

Various

Aspect

Texture

Crispy, Crunchy, Creamy, Tender, Juicy

Flavors

Smoky, Savory, Tangy, Herby, Mildly sweet, Spiced

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Do not leave seafood-filled arayes out longer than 2 hours,Keep away from direct heat), fridge : 2 days (Store in an airtight container,Cool completely before refrigerating,Keep sauce in a separate airtight container), freezer : 1 month (Freeze baked arayes without sauce,Wrap individually or use a freezer-safe airtight container,Reheat from frozen in the oven until hot throughout)