Print

Arayes (Lebanese Meat-Stuffed Pita) Recipe

Print Recipe

★★★★★

4.9 from 93 reviews

Arayes are a delicious Lebanese appetizer featuring thin pocket-style pita breads stuffed with a spiced lamb or beef mince mixture, pan-fried until golden and crispy. Served with a creamy whipped tahini yogurt sauce, this recipe blends Middle Eastern spices and fresh ingredients for a tasty, satisfying dish perfect as a snack or light meal.

Ingredients

Scale

Arayes (Stuffed Pita Breads)

  • 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

  1. Make the Filling: Grate the half brown onion into a mixing bowl. Add the ground lamb or beef mince, finely grated garlic cloves, finely chopped parsley (if using), ground coriander, ground cumin, smoked paprika, ground allspice, cayenne pepper (if desired), and kosher salt. Mix thoroughly with your hands until all ingredients are well combined.
  2. Portion and Shape: Divide the meat mixture into 10 equal portions, each weighing approximately 55-60 grams. Flatten each portion into a thin semi-circle shape to match the size and shape of the pita halves.
  3. Stuff Pitas: Carefully open each pita half. If the pocket is stiff, microwave pita halves for 15 seconds to soften. Stuff each pita half with one portion of the meat mixture, pressing and spreading the meat evenly to the edges inside the pocket.
  4. Cook the Arayes: Lightly spray or brush both sides of each stuffed pita with olive oil. Heat a frying pan over medium-high heat and pan fry 2 to 3 Arayes at a time for 2 minutes per side, or until the pita is golden brown and crispy, and the meat is cooked through.
  5. Keep Warm: Transfer cooked Arayes to a wire rack placed over a baking sheet in a low oven preheated to 50°C (120°F) to keep warm while you cook the remaining Arayes.
  6. Make the Sauce: In a bowl, combine the plain yogurt, tahini, lemon juice, finely grated garlic clove, and kosher salt. Microwave the mixture for 15 seconds, then whisk vigorously until the sauce is light, creamy, and whipped in texture.
  7. Serve: Stack the crispy Arayes on a serving platter and serve alongside the whipped tahini yogurt sauce. Optionally, cut the Arayes in halves before serving for easier handling.

Notes

  • You can substitute lamb with beef mince according to preference.
  • Microwaving the pita briefly helps open stiff pockets for easy stuffing.
  • Adjust cayenne pepper quantity to control the spiciness of the filling.
  • Keeping cooked Arayes warm in a low oven prevents sogginess and maintains crispiness.
  • This recipe yields 10 stuffed pita halves, perfect for serving as appetizers or a light meal.

Keywords: Arayes, Lebanese meat stuffed pita, Middle Eastern appetizer, spiced lamb pita, pan-fried Arayes, tahini yogurt sauce

Find it online: https://islawhite.com/arayes-lebanese-meat-stuffed-pita-recipe/