Crispy Lebanese Arayes
Equipment
- Mixing bowl To combine your meat mixture.
- Knife and Cutting Board For chopping herbs and veggies.
- Box grater To finely grate the tomato (optional but useful).
- Grill or Stovetop Grill Pan To achieve those signature crispy edges. A cast iron skillet will also work beautifully.
- Tongs or spatula To flip the Arayes.
- Pastry Brush For brushing olive oil on the pitas.
- Heavy skillet or sandwich press (optional) Great for pressing the Arayes flat as they cook for an extra crispy finish.
Ingredients
For the Meat Filling
- 1 lb ground lamb or a mix of lamb and beef Halal-friendly cuts are ideal
- 1 small red onion finely chopped
- 2 cloves garlic minced
- ½ cup flat-leaf parsley finely chopped
- 1 medium tomato grated or minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- ½ teaspoon allspice
- ½ teaspoon cinnamon
- Salt and black pepper to taste
- 1 tablespoon olive oil
For the Pita
- 4 large Lebanese-style pita breads thin, pocket-style
- Olive oil for brushing
Optional additions
- ½ cup grated Gruyere cheese for a Levantine-meets-European twist inspired by gruyere recipes
- A spoonful of Raos Sauce for a slightly sweet tomato note
Instructions
Prepare the Filling
- In a large mixing bowl, combine the ground lamb or beef, minced garlic, chopped onion, grated tomato, parsley, and all the spices. Add a tablespoon of olive oil to help bind the mixture and add richness. Use your hands to mix everything until well combined, but don’t overwork it — just enough to distribute the ingredients evenly.
Assemble the Pita Pockets
- Cut each pita in half to create two semi-circles. Gently open each pita half to form a pocket. Spoon a few tablespoons of the meat mixture into each pocket, pressing it in gently so it fills the entire space. Don’t overstuff — you want the filling to cook through without the bread tearing.
- If you’re adding cheese or Raos Sauce for a twist, now’s the time to spoon a small amount inside before sealing.
Brush with Olive Oil
- Lightly brush the outside of each pita pocket with olive oil. This helps crisp up the bread and gives it that signature golden finish.
Grill or Cook
- Heat your grill, grill pan, or cast iron skillet over medium heat. Place the stuffed pitas on the grill and cook for 3–4 minutes per side, pressing them gently with a spatula or a weighted skillet to help them brown evenly and flatten slightly.
- You're aiming for a crispy exterior and juicy, fully cooked meat inside. The edges of the pita should be golden and slightly charred.
Serve Warm
- Cut each Arayes half into wedges for easy sharing or devour one full piece with your hands — either way, they’re best enjoyed hot off the grill.