Crispy Lebanese Meat Stuffed Pita – Arayes Recipe

I absolutely love making Crispy Lebanese Meat Stuffed Pita – Arayes Recipe because it s such a satisfying, hands-on dish that always impresses. There s something about those golden, crispy pitas hugging that flavorful spiced meat filling that just hits the spot every time. Whether it s for a casual family dinner, a small gathering with friends, or even a snack, this recipe never fails to deliver warmth and comfort with a Middle Eastern twist.

When I first tried this recipe, I was amazed at how quick and easy it was to prepare, yet the flavors come together in a way that feels so special. Plus, the crispy outside combined with the tender spiced meat inside makes it a total crowd-pleaser. This Crispy Lebanese Meat Stuffed Pita – Arayes Recipe is definitely worth trying if you want to bring something both delicious and a little different to the table.

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Ingredients You’ll Need

To make the Crispy Lebanese Meat Stuffed Pita – Arayes Recipe truly shine, you ll want to gather a few key ingredients that work beautifully together, offering the perfect balance of spice and freshness. Shopping tips? Look for fresh pita pockets and good-quality ground lamb or beef to really elevate the dish.

• Pita bread: Choose thin pocket-style pitas for easy stuffing and quicker cooking; freshness helps prevent tearing when opening.
• Olive oil spray: Ideal for a light, even coating that crisps the pita without making it greasy.
• Brown onion: Grated to release its juices, this adds moisture to the meat and keeps the filling tender.
• Lamb or beef mince: Lamb adds authentic flavor, while beef is a great alternative for a milder taste.
• Garlic cloves: Freshly grated garlic infuses the meat with great aroma and depth.
• Parsley: Optional but adds a hint of freshness and color to the meat mixture.
• Ground coriander, cumin, smoked paprika, allspice, cayenne pepper: This blend provides the signature warm and smoky flavors essential to arayes.
• Cooking/kosher salt: Enhances all the spices and draws out flavors.
• Plain yogurt, tahini, lemon juice, garlic, salt: For the whipped tahini yogurt sauce that perfectly balances and refreshes the savory meat.

Variations

I like to switch things up sometimes to suit what I have on hand or the mood we re in at home. Feel free to adjust the spices or even swap meat types to explore new flavor profiles while still keeping the essence of this Crispy Lebanese Meat Stuffed Pita – Arayes Recipe.

• Lamb to beef swap: I ve found using beef makes this recipe more approachable for kids, who love the crispy pita but prefer a milder taste.
• Spice level adjustment: If you re sensitive to heat, reduce or omit the cayenne pepper – it still tastes fantastic without the kick.
• Flatbread alternative: For a twist, try spreading the meat on large Lebanese bread or tortillas and fold over like a quesadilla for a different texture.
• Herb boost: Add fresh mint or cilantro in the meat mix for extra brightness, especially in summer.

How to Make Crispy Lebanese Meat Stuffed Pita – Arayes Recipe

Step 1: Prepare the Spiced Meat Filling

Grate your brown onion directly into a large mixing bowl-this technique is a game changer because it releases all those sweet, juicy flavors right into the meat. Then add the ground lamb or beef, finely grated garlic, chopped parsley if using, and all the warm spices: coriander, cumin, smoked paprika, allspice, and cayenne. Don t forget the salt! Mix everything thoroughly with your hands to ensure the spices and onion juice are evenly distributed. This also helps bind the filling together.

Step 2: Stuff and Shape Your Pitas

Carefully open each pita half to form a pocket-if your pita isn’t fresh and tears easily, warm it for about 30 seconds in the microwave to soften it up. Then gently push a butter knife inside to loosen the pocket. Take about 55 to 60 grams of the meat mixture and flatten it into a semi-circle shape slightly smaller than your pita half so it fits snugly. Stuff the meat inside, then press gently all around to spread the filling evenly to the edges without tearing.

Step 3: Cook Until Crispy and Golden

Preheat your oven to a low 50°C (120°F) and place a rack on a tray to keep the cooked arayes warm. Heat a large non-stick frying pan over medium-high heat. Spray or brush both sides of your stuffed pitas with olive oil to help achieve that perfect golden crunch. Cook 2-3 at a time, pressing each gently with a spatula and flipping after about 2 minutes until both sides are crispy and the meat is cooked through (it cooks quickly because it s spread thin). Transfer the cooked arayes to the rack in the oven to stay warm while you finish the rest.

Step 4: Prepare the Whipped Tahini Yogurt Sauce

Whisk together plain yogurt, tahini, lemon juice, grated garlic, and salt in a heatproof bowl. Microwave it on high for 15 seconds, then whisk again until it has a light, whipped cream-like texture. You can serve it slightly warm or at room temperature-either way it adds a lovely creamy tang that perfectly complements the crispy meat pockets.

Serve the Crispy Lebanese Meat Stuffed Pita – Arayes Recipe piled high on a platter alongside the whipped tahini sauce for dipping. I often cut them in half, but they re just as good whole!

How to Serve Crispy Lebanese Meat Stuffed Pita – Arayes Recipe

Garnishes

I love topping my arayes with a sprinkle of fresh parsley or chopped mint for a burst of color and freshness that contrasts beautifully with the savory meat. A few lemon wedges on the side to squeeze over just before eating really brighten the flavors and add a lovely zesty kick.

Side Dishes

My go-to sides include a simple cucumber and tomato salad dressed with olive oil and lemon juice or a fresh fattoush salad with toasted pita croutons for an added crunch. Pickled vegetables or a bowl of hummus also pair wonderfully to round out the meal.

Creative Ways to Present

For special occasions, I like to cut the arayes into bite-sized triangles and arrange them on a wooden board with an assortment of dips-whipped tahini yogurt, baba ganoush, and spicy harissa really take things up a notch. Adding some pomegranate seeds and edible flowers can really make your spread pop visually and impress guests.

Make Ahead and Storage

Storing Leftovers

I usually store any leftover cooked arayes in an airtight container in the fridge for up to 2 days. They still keep well but to retain crispiness, I reheat them in a hot pan or oven rather than the microwave.

Freezing

This Crispy Lebanese Meat Stuffed Pita – Arayes Recipe freezes beautifully either cooked or uncooked. I like to assemble the pitas and freeze them flat on a tray, then transfer to a sealed container or bag. When ready, cook from frozen, just adding extra time to crisp them up perfectly.

Reheating

To reheat and maintain that crispy crust, I pop leftovers into a preheated oven at 180°C (350°F) for about 10 minutes or re-crisp in a pan with a quick spray of olive oil. Avoid microwaving if you want to keep it crunchy!

FAQs

Final Thoughts

Honestly, Crispy Lebanese Meat Stuffed Pita – Arayes Recipe has become a favorite in my kitchen because it s a perfect balance of simplicity and flavor. I love how versatile it is-you can keep it classic or customize it with herbs and spices to your liking. If you’re craving something crispy, comforting, and packed with Middle Eastern flair, I truly recommend giving this recipe a try. You ll love sharing it with family or friends because everyone always asks for seconds!

Crispy Lebanese Meat Stuffed Pita – Arayes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 142 reviews

• Author: Jaden
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 10 pita halves (5 whole pitas cut in half)
• Category: Snack
• Method: Frying
• Cuisine: Middle Eastern

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Description

Arayes are crispy Lebanese pita pockets stuffed with a flavorful spiced lamb or beef mince filling, pan-fried until golden and served with a creamy whipped tahini yogurt sauce. This Middle Eastern street food favorite is easy to prepare and makes a delicious, satisfying meal that’s perfect for sharing or enjoying as a hearty snack.

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Ingredients

Units USM Scale 1x2x3x

Pita Bread

• 5 pita bread, thin pocket type, ~15cm/6″ diameter (250g/8oz pack), cut in half
• Olive oil spray or brush with olive oil

Spiced Meat Filling

• 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 Yogurt 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

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Instructions

1. Prepare Spiced Meat Filling: Grate the half brown onion into a bowl using a box grater, capturing all the juices for flavor. Add the lamb or beef mince, finely grated garlic cloves, finely chopped parsley if using, ground coriander, ground cumin, smoked paprika, ground allspice, cayenne pepper, and cooking salt. Mix all ingredients thoroughly using your hands until well combined.
2. Shape the Filling: Divide the meat mixture into 10 portions, each about 55 to 60 grams (approximately 1/4 cup). Flatten each portion into a semi-circle slightly smaller than the pita bread halves for easy stuffing.
3. Stuff the Pitas: Gently open each pita half to create a pocket. Place one meat portion inside, then close the pita. Press down on it gently to spread the filling evenly to the edges without tearing the pita. If the pita is stiff, warm it in the microwave for 30 seconds and gently separate the pocket with a butter knife before stuffing.
4. Preheat Oven to Keep Warm: Set your oven to 50°C (120°F) and place a rack on a tray. This will be used to keep cooked Arayes warm while cooking the remaining pitas.
5. Cook Arayes: Heat a large frying pan over medium-high heat. Spray both sides of each stuffed pita with olive oil. Place 2-3 pieces in the pan depending on size. Cook for about 2 minutes per side, pressing lightly with a spatula until the pita is golden and crispy, and the meat is cooked through. The thin meat layer cooks quickly. Alternatively, a sandwich press can be used but pan frying offers crispier results.
6. Keep Warm and Serve: Transfer the cooked Arayes onto the oven rack to keep them warm. Continue cooking the remaining pitas in batches. Cut Arayes in half if desired and serve piled on a platter with the whipped tahini yogurt sauce.
7. Prepare Whipped Tahini Yogurt Sauce: In a heatproof bowl, whisk together the plain yogurt, tahini, lemon juice, grated garlic, and salt. Microwave the mixture for 15 seconds on high, then whisk again until it resembles soft whipped cream. Serve slightly warm or at room temperature alongside the Arayes.

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Notes

• Pita bread pockets should be thin and fresh for easier stuffing and cooking. Thicker or stale pita can be warmed in the microwave for 30 seconds to soften before opening and stuffing.
• Lamb is preferred for authentic flavor but beef works well too.
• Cayenne pepper amount can be adjusted or omitted to control spiciness.
• Grated onion cooks well with raw meat, adding moisture and flavor without needing prior cooking.
• Use hulled tahini for a milder flavor, or substitute Chinese sesame paste if available.
• If using a sandwich press, expect slightly less crispy bottoms due to lid pressure but it’s a convenient option.
• Arayes can be assembled in advance and stored in the refrigerator or freezer, cooked fresh when wanted.
• Serving suggestion: Three pita halves make a satisfying meal with a side salad, though more can be consumed by hungry appetites.

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Nutrition

• Serving Size: 1 pita half
• Calories: 226
• Sugar: 1g
• Sodium: 532mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 6g
• Trans Fat: 1g
• Carbohydrates: 17g
• Fiber: 1g
• Protein: 12g
• Cholesterol: 39mg