Arayes (Lebanese Stuffed Pita) are warm, crunchy pita pockets filled with seasoned ground meat. They cook fast on a grill or in a pan. The outside becomes golden and crisp while the inside stays juicy. People like them for their simple spices and satisfying bite.
Why make this recipe
Arayes are tasty, quick, and full of flavor. They give you a crispy pita filled with spiced meat. This recipe uses simple ingredients you can find easily. It makes a great snack, lunch, or part of a shared meal.
How to make Arayes (Lebanese Stuffed Pita)
Start by mixing the meat and spices well. Spread the meat into pita halves and press gently so the meat fills the pocket evenly. Brush the outside with oil so the pita browns and crisps. Grill or pan-cook a few minutes on each side until golden and cooked through. Garnish with parsley and serve warm.
Ingredients :
- 500g ground beef or lamb
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- Salt and pepper to taste
- 4 pita bread
- Olive oil for brushing
- Fresh parsley, for garnish
Directions :
- In a bowl, mix the ground meat, onion, garlic, cumin, coriander, paprika, salt, and pepper until well combined.
- Preheat a grill or pan over medium heat.
- Cut each pita in half and fill each half with the meat mixture.
- Brush the outside of the pitas with olive oil.
- Grill the pita halves for about 3-4 minutes on each side, or until golden and crispy.
- Remove from heat and garnish with fresh parsley.
- Serve warm.
How to serve Arayes (Lebanese Stuffed Pita)
Serve warm right after cooking. Offer lemon wedges, plain yogurt, or a simple salad on the side. They work well with pickles or a tahini dip. Cut each half into smaller pieces for a party plate.
How to store Arayes (Lebanese Stuffed Pita)
Cool completely before storing. Keep in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven to keep the outside crisp. For longer storage, freeze cooked Arayes in a sealed bag for up to 2 months. Reheat from frozen in a hot oven until heated through.
Tips to make Arayes (Lebanese Stuffed Pita)
- Use a mix of beef and lamb for richer flavor.
- Drain excess liquid from the meat mix so the pita does not get soggy.
- Press the meat into the pita so it stays inside while cooking.
- Cook on medium heat so the inside cooks without burning the outside.
- Brush oil lightly; too much makes the pita greasy.
Variation
- Add chopped parsley or mint to the meat for fresh flavor.
- Add a pinch of cinnamon or allspice for a different warm note.
- Use ground chicken or turkey for a lighter version.
- Add chopped tomatoes or bell peppers to the meat mix for moisture and color.
FAQs
Q: Can I use store-bought pita?
A: Yes. Regular store-bought pita works fine. Choose thicker pita for easier filling.
Q: Can I make Arayes without a grill?
A: Yes. Use a heavy pan or a sandwich press. Cook on medium heat and flip carefully.
Q: How do I know the meat is fully cooked?
A: The pita should be golden and the meat should feel firm inside. Cut one open to check there is no pink.
Q: Can I prepare the filling ahead?
A: Yes. Make the filling a day ahead and keep it chilled. Fill and cook when ready.
Q: Are Arayes spicy?
A: The base recipe is mild. Add chili flakes or cayenne if you want more heat.
Conclusion
For a clear step-by-step take on Arayes, see the detailed recipe and tips at RecipeTin Eats Arayes recipe. For another trusted variation and cooking notes, check the guide at The Kitchn Arayes recipe.
Arayes (Lebanese Stuffed Pita)
Ingredients
Meat Mixture
- 500 g ground beef or lamb
- 1 piece onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- to taste Salt and pepper
Pita and Garnish
- 4 pieces pita bread
- as needed tbsp Olive oil for brushing
- as needed Fresh parsley, for garnish
Instructions
Preparation
- In a bowl, mix the ground meat, onion, garlic, cumin, coriander, paprika, salt, and pepper until well combined.
- Preheat a grill or pan over medium heat.
- Cut each pita in half and fill each half with the meat mixture.
- Brush the outside of the pitas with olive oil.
Cooking
- Grill the pita halves for about 3-4 minutes on each side, or until golden and crispy.
- Remove from heat and garnish with fresh parsley.