Arayes
Arayes are Middle Eastern stuffed pita pockets filled with spiced ground beef or lamb and grilled until crispy on the outside and juicy on the inside. They make a perfect appetizer, snack, or light meal, full of savory flavor and easy to prepare.
Ingredients
- 4 pita breads medium size, pocket-style
- 1 lb ground beef or ground lamb 80/20 for juiciness
- 1 small onion finely grated
- 2 cloves garlic minced
- ¼ cup chopped fresh parsley
- 1 teaspoon ground cumin
- 1 teaspoon ground allspice
- ½ teaspoon ground cinnamon
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil for brushing
Instructions
- Prepare filling: In a bowl, combine ground beef, grated onion, garlic, parsley, cumin, allspice, cinnamon, paprika, salt, and black pepper. Mix well until fully combined.
- Stuff pitas: Cut each pita in half to create pockets. Gently open the pockets and stuff each with a generous amount of the meat mixture, spreading evenly inside. Do not overfill.
- Preheat grill or skillet: Heat grill or skillet over medium heat.
- Brush and cook: Lightly brush both sides of the stuffed pitas with olive oil. Grill for 4–5 minutes per side, pressing gently, until the pita is golden and crisp and the filling is fully cooked.
- Serve: Cut into wedges and serve warm, with tahini sauce, yogurt dip, or a fresh cucumber-tomato salad.
Notes
- You can bake Arayes in a 400°F (200°C) oven for 10–12 minutes if grilling isn’t an option.
- Ground lamb gives a more traditional flavor, but beef works just as well.
- Make sure the meat is spread thinly inside the pita to ensure even cooking.
- Arayes are best enjoyed hot and fresh, but leftovers can be reheated in the oven or skillet.