Lebanese Arayes (Meat-Stuffed Pita)

Lebanese Arayes (Meat-Stuffed Pita)

Description

Lebanese Arayes are crispy, golden pita pockets stuffed with juicy, boldly spiced beef and lamb, then grilled or pan-fried until perfectly crunchy outside and tender inside. Served with creamy garlic sauce, they’re irresistible as an appetizer, sandwich, or main dish.

Ingredients

Meat Filling

• ½ lb ground beef

• ½ lb ground lamb

• 1 small onion, very finely grated

• 2 cloves garlic, minced

• 2 Tbsp fresh parsley, finely chopped

• 1 tsp ground cumin

• 1 tsp paprika

• ½ tsp ground cinnamon

• ½ tsp allspice

• ½ tsp black pepper

• ¾ tsp salt (adjust to taste)

• 1 Tbsp olive oil

For Assembly

• 4–6 pita breads, cut in half

• Olive oil or melted butter, for brushing

Garlic Sauce (Toum-Style Quick Version)

• ½ cup mayonnaise or Greek yogurt

• 2 cloves garlic, finely grated

• 1 Tbsp lemon juice

• Salt, to taste

Directions

1. Make the Meat Filling
   In a large bowl, combine ground beef, ground lamb, grated onion, garlic, parsley, spices, salt, and olive oil. Mix gently until just combined.

2. Prepare the Pitas
   Cut pita breads in half to form pockets. Open gently without tearing.

3. Stuff the Pitas
   Spread a thin, even layer of meat mixture inside each pita half (don’t overfill—thin layers cook best).

4. Brush & Cook

   Pan-Fry Method:
   Heat a skillet over medium heat. Brush both sides of stuffed pita with olive oil. Cook 3–4 minutes per side until crispy and meat is fully cooked.

   Grill Method:
   Grill over medium heat for 4–5 minutes per side until golden and slightly charred.

   Oven Method:
   Bake at 400°F (205°C) for 12–15 minutes, flipping once.

5. Make Garlic Sauce
   Stir mayonnaise (or yogurt), garlic, lemon juice, and salt until smooth.

6. Serve
   Slice arayes into wedges and serve hot with garlic sauce, lemon wedges, and fresh herbs.

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