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.
Ingredients
Units
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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
