Crispy Arayes - Middle Eastern Meat-Stuffed Pita
Arayes are crispy, meat-stuffed pita pockets that are grilled, baked, or pan-fried to perfection. A Levantine favorite that's easy to make and bursting with flavor!
Equipment
- Grill or Skillet
Ingredients
Meat Filling
- 1 lb ground lamb or beef 80/20 fat ratio recommended
- 1 small onion finely diced
- 1/4 cup parsley chopped
- 1 small tomato finely diced
- 1 tbsp baharat spice mix or substitute with allspice, black pepper, cinnamon, and nutmeg
- 1 tsp sumac for tangy flavor
- 1/2 tsp cumin ground
- 2 tbsp olive oil
- salt & pepper to taste
Exterior
- 4 whole pita bread cut in halves
- 2 tbsp olive oil for brushing
- 1 tsp za'atar optional for extra flavor
Instructions
- Mix ground meat, onion, parsley, tomato, baharat, sumac, cumin, olive oil, salt, and pepper in a bowl until combined.
- Cut pita bread in halves and gently open pockets without tearing.
- Stuff each pita half with the meat mixture, pressing down to distribute evenly.
- Brush both sides of stuffed pitas with olive oil and sprinkle with za'atar if using.
- Grill, bake, or pan-fry: Grill over medium heat for 3-4 minutes per side, bake at 425°F for 15 minutes, or pan-fry in a skillet over medium heat for 4-5 minutes per side.
- Let arayes rest for 2-3 minutes, then slice and serve with tahini sauce or yogurt dip.
Notes
For extra crispy arayes, press them slightly flatter before cooking. They also freeze well – store in an airtight container for up to 2 months.
