Name: Arayes (Lebanese Meat-Stuffed Pita) Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Lebanese
Ingredients: 5 pita breads (6” thin pocket-style), halved; Olive oil spray or olive oil for brushing; 500g (1 lb) lamb or beef mince; 1/2 brown onion, grated; 2 garlic cloves, finely grated; 1 tbsp finely chopped parsley (optional); 3 tsp ground coriander; 3 tsp ground cumin; 1 1/2 tsp smoked paprika; 3/4 tsp ground allspice; 1/2 tsp cayenne pepper (optional for heat); 1 1/4 tsp kosher salt; 1 cup plain yogurt; 2 tbsp tahini; 1 tbsp lemon juice; 1 garlic clove, finely grated; 1/2 tsp kosher salt

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Introduction

Arayes are a delicious Lebanese dish featuring pita bread stuffed with spiced meat and pan-fried until crispy. This recipe offers a flavorful mix of lamb or beef with aromatic spices, paired perfectly with a creamy whipped tahini yogurt sauce. It’s a quick and satisfying meal perfect for any occasion.

The image shows a stack of four folded flatbreads filled with cooked ground meat, each flatbread lightly browned with a crisp texture on the outside and soft inside. The flatbreads have a golden tan color with darker char marks, while the meat inside is dark brown and crumbly with some green herbs sprinkled throughout. The stack is placed on a wooden board with fresh green cilantro leaves scattered around and two lemon wedges nearby, one whole and one partially squeezed. A small white bowl with green herbs is positioned beside the stack. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 pita breads (6” thin pocket-style), halved
Olive oil spray or olive oil for brushing

Spiced Meat Filling:

500g (1 lb) lamb or beef mince
1/2 brown onion, grated
2 garlic cloves, finely grated
1 tbsp finely chopped parsley (optional)
3 tsp ground coriander
3 tsp ground cumin
1 1/2 tsp smoked paprika
3/4 tsp ground allspice
1/2 tsp cayenne pepper (optional for heat)
1 1/4 tsp kosher salt

Whipped Tahini Yogurt Sauce:

1 cup plain yogurt
2 tbsp tahini
1 tbsp lemon juice
1 garlic clove, finely grated
1/2 tsp kosher salt

Instructions

Step 1: Grate the onion into a mixing bowl. Add the ground meat, grated garlic, parsley, ground coriander, cumin, smoked paprika, allspice, cayenne pepper (if using), and kosher salt. Mix thoroughly with your hands until all ingredients are well combined.
Step 2: Divide the meat mixture into 10 equal portions, about 55-60 grams each. Flatten each portion into a thin semi-circle to fit one half of the pita bread.
Step 3: Carefully open each pita half. If the pita is stiff, microwave it for 15 seconds to soften. Stuff each pita half with one portion of the meat mixture, pressing to spread the meat evenly to the edges.
Step 4: Spray or brush both sides of each stuffed pita with olive oil. Heat a frying pan over medium-high heat and cook 2 to 3 Arayes at a time for about 2 minutes per side, until golden brown and crispy.
Step 5: Place the cooked Arayes on a wire rack set inside a low oven (50°C/120°F) to keep warm while you cook the remaining pieces.
Step 6: To make the sauce, combine the yogurt, tahini, lemon juice, grated garlic, and kosher salt in a bowl. Microwave for 15 seconds, then whisk vigorously until the sauce becomes light and creamy like whipped yogurt.
Step 7: Serve the crispy Arayes piled on a plate alongside the whipped tahini yogurt sauce. Cut them in halves or serve whole as desired.

Tips & Variations

If you prefer milder flavors, omit the cayenne pepper or reduce the amount.
For a vegetarian version, substitute the meat filling with a spiced mixture of mashed chickpeas and sautéed vegetables.
Brush the pita with olive oil instead of spraying if you prefer a richer flavor and crispier texture.
Serve with fresh salad or pickled vegetables for a balanced meal.

Storage

Store leftover Arayes in an airtight container in the refrigerator for up to 2 days. Reheat them in a preheated oven at 180°C (350°F) for 5-7 minutes to restore crispness. The whipped tahini yogurt sauce is best served fresh but can be refrigerated for up to 1 day; whisk before serving again.

How to Serve

A stack of four quesadilla triangles with golden brown, slightly charred tortillas layered with cooked, crumbled ground beef that is dark brown with juicy texture, and fresh green cilantro leaves scattered between some layers and on top. The quesadillas are placed on a white marbled surface with a lemon wedge and a small white bowl of green sauce with some cilantro nearby. The tortillas appear crispy on the edges with a soft inner texture, and the whole scene is close-up showing rich details. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread instead of pita?

Pita works best as it has pockets that hold the filling well, but you can try flatbreads or pocketless pita if you slice and fill carefully. Just ensure the bread you choose can crisp up nicely in a pan.

Can I prepare the meat filling in advance?

Yes, you can prepare the meat mixture a few hours ahead and keep it covered in the refrigerator. Shape and stuff the pita just before cooking for the best texture and flavor.