Crispy Lebanese Meat Stuffed Pita – Arayes Recipe

Introduction

Arayes, crispy Lebanese meat stuffed pita, offers a deliciously spiced and savory filling wrapped in warm, toasted pita bread. This dish is perfect for a satisfying snack or a flavorful meal that cooks quickly and delights every time.

Ingredients

• 5 pita bread (thin pocket type, ~15cm/6″ diameter, 250g/8oz pack), cut in half
• Olive oil spray (or brush with olive oil)
• 1/2 brown onion
• 500g (1 lb) lamb or beef mince (ground meat)
• 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 (substitute plain paprika if needed)
• 3/4 tsp ground allspice (substitute mixed spice if needed)
• 1/2 tsp cayenne pepper (reduce or omit for less spicy)
• 1 1/4 tsp cooking or kosher salt
• 1 cup plain yogurt
• 2 tbsp tahini (or Chinese sesame paste)
• 1 tbsp lemon juice
• 1 garlic clove, finely grated
• 1/2 tsp cooking or kosher salt

Instructions

1. Step 1: Prepare the spiced meat filling by grating the brown onion into a bowl using a standard box grater to capture all the juices.
2. Step 2: Add the ground meat, grated garlic, parsley (if using), ground coriander, cumin, smoked paprika, allspice, cayenne pepper, and salt to the grated onion. Mix thoroughly with your hands until well combined.
3. Step 3: Divide the meat mixture into 10 equal portions (about 55 to 60g each or 1/4 cup). Flatten each portion into a semi-circle shape slightly smaller than the pita halves.
4. Step 4: Carefully open each pita half and stuff with the flattened meat mixture. Press gently to spread the filling evenly and close the pita without tearing.
5. Step 5: Preheat your oven to 50°C (120°F) and place a rack on a tray to keep cooked Arayes warm.
6. Step 6: Heat a large frying pan over medium-high heat. Spray both sides of each stuffed pita with olive oil. Cook 2-3 pieces at a time, pressing lightly with a spatula, for about 2 minutes per side, until golden and crispy.
7. Step 7: Transfer the cooked Arayes to the rack in the oven to keep warm while you cook the remaining pieces.
8. Step 8: To serve, cut each Arayes in half if desired, arrange on a platter, and enjoy with the whipped tahini sauce.
9. Step 9: For the whipped tahini sauce, combine yogurt, tahini, lemon juice, grated garlic, and salt in a heatproof bowl. Microwave for 15 seconds on high, then whisk until it resembles soft whipped cream. Serve slightly warm or at room temperature.

Tips & Variations

• If your pita tears while stuffing, gently heat it in the oven for a few minutes to make it more pliable before filling.
• For a milder flavor, reduce or omit the cayenne pepper in the meat filling.
• You can use a sandwich press instead of a frying pan for even cooking and crispy results.
• Add finely chopped fresh mint or sumac to the meat mixture for extra Lebanese flavor.

Storage

Store leftover Arayes in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or skillet to maintain crispiness. The whipped tahini sauce is best served fresh but can be kept refrigerated for a day or two; stir well before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken or turkey instead of lamb or beef?

Yes, ground chicken or turkey can be used, but the cooking time may be slightly shorter since these meats are leaner and cook quickly.

Can I prepare the meat filling in advance?

Absolutely. You can mix the meat filling a few hours ahead and refrigerate it until ready to use. This helps the flavors meld together even better.

Crispy Lebanese Meat Stuffed Pita – Arayes Recipe

---

★★★★★

5 from 301 reviews

• Author: Elara
• Total Time: 40 minutes
• Yield: 10 stuffed pita halves 1x

Pin Recipe

Print Recipe

Description

Crispy Lebanese Meat Stuffed Pita, also known as Arayes, is a delicious Middle Eastern dish featuring thin pita bread halves stuffed with a spiced lamb or beef mince mixture, pan-fried to golden perfection. Served with a creamy whipped tahini sauce, it’s perfect as a snack, appetizer, or light meal.

---

Ingredients

Scale 1x2x3x

Meat Filling

• 5 pita bread (thin pocket type, ~15cm/6″ diameter, 250g/8oz pack), cut in half
• 1/2 brown onion
• 500g/1 lb lamb or beef mince (ground meat)
• 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 (substitute plain paprika)
• 3/4 tsp ground allspice (substitute mixed spice)
• 1/2 tsp cayenne pepper (reduce or omit for less spicy)
• 1 1/4 tsp cooking/kosher salt

Whipped Tahini Sauce

• 1 cup plain yogurt
• 2 tbsp tahini (or Chinese sesame paste)
• 1 tbsp lemon juice
• 1 garlic clove, finely grated
• 1/2 tsp cooking/kosher salt

Other

• Olive oil spray (or brush with olive oil) for cooking

---

Instructions

1. Prepare Spiced Meat Filling: Grate the half brown onion into a mixing bowl using a box grater to capture all the juices. Add the minced garlic, parsley (if using), ground coriander, ground cumin, smoked paprika, ground allspice, cayenne pepper, kosher salt, and the lamb or beef mince. Mix everything thoroughly with your hands until well combined.
2. Portion and Shape Filling: Divide the meat mixture into 10 portions, each about 55 to 60 grams (roughly 1/4 cup). Flatten each portion into a semi-circle shape slightly smaller than the pita half to make filling easier.
3. Stuff Pita: Gently open each pita half and place one meat portion inside. Close the pita and press to spread the filling evenly to the edges without tearing the bread.
4. Preheat Oven: Set your oven to 50°C (120°F) and place a rack on a baking tray. This will be used to keep cooked Arayes warm while you finish cooking the rest.
5. Pan Fry Arayes: Heat a large frying pan over medium-high heat. Spray or brush both sides of the stuffed pita with olive oil. Place 2-3 stuffed pitas in the pan, depending on size. Cook each side for approximately 2 minutes, pressing lightly with a spatula until they turn golden and crispy. The meat cooks quickly since it’s spread thin.
6. Keep Warm: Transfer the cooked Arayes to the rack in the preheated oven to keep warm. Continue cooking the remaining pita pockets in the same way.
7. Prepare Whipped Tahini Sauce: In a heatproof bowl, combine yogurt, tahini, lemon juice, grated garlic, and salt. Whisk until smooth, then microwave on high for 15 seconds. Whisk again; the sauce should have a soft whipped cream texture. Serve warm or at room temperature.
8. Serve: Optionally cut each Arayes in half. Arrange on a serving platter and serve with the whipped tahini sauce. Enjoy your delicious crispy Lebanese meat stuffed pita!

Notes

• Use thin pocket pita bread to ensure easy stuffing and even cooking.
• Grating the onion into the meat mixture helps release its juices and infuses flavor evenly.
• If pita tears when stuffing, gently warm it briefly or avoid overfilling to prevent breakage.
• You can reduce or omit cayenne pepper to lower spiciness according to taste.
• Tahini can be substituted with Chinese sesame paste if desired for the sauce.
• A sandwich press is an alternative cooking method to pan frying if available.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: Lebanese

Keywords: Arayes, Lebanese stuffed pita, meat stuffed pita, lamb pita, beef pita, Middle Eastern appetizer, crispy pita, tahini sauce