Crispy Lebanese Arayes (Print)

Golden pita pockets stuffed with spiced meat, grilled until crispy and delicious.

# Components:

→ Meat Filling

01 - 1 lb ground lamb or beef, or a mix
02 - 1 small onion, finely grated or minced
03 - 2 garlic cloves, minced
04 - 1/4 cup fresh parsley, finely chopped
05 - 1 tsp ground cumin
06 - 1/2 tsp ground cinnamon
07 - 1/4 tsp ground allspice
08 - 3/4 tsp salt, or to taste
09 - 1/2 tsp black pepper, or to taste
10 - Pinch of chili flakes

→ For Assembling

11 - 4 small pita breads, thin and pliable
12 - 2 tbsp olive oil or softened butter for brushing
13 - 1 small garlic clove, crushed, or 1 tsp sumac (optional, to mix with oil)

# Directions:

01 - Combine ground meat, onion, garlic, parsley, cumin, cinnamon, allspice, salt, pepper, and chili flakes in a large bowl. Mix thoroughly with your hands until well incorporated. For perfect seasoning, cook a teaspoon of the mixture in a pan, taste, and adjust salt or spices as needed.
02 - Cut each pita in half to make two semi-circles. Gently open each half to form a pocket. Stuff about 2 tablespoons of the meat mixture into each pocket, spreading the meat in a thin, even layer. Press lightly to seal edges.
03 - Mix olive oil or butter with optional crushed garlic or sumac in a small bowl. Lightly brush both sides of each stuffed pita with the mixture.
04 - Choose your cooking method. Grill: Preheat grill or grill pan to medium-high. Grill arayes 3–4 minutes per side until golden and crispy. Pan-Fry: Heat a large skillet over medium. Cook arayes 4–5 minutes per side, pressing gently with a spatula until crisp and cooked through. Oven: Preheat to 400°F. Place arayes on a baking sheet and bake for 10–12 minutes, flipping halfway, until crisp and golden.
05 - Slice each arayes half in two for appetizers, or serve whole. Best enjoyed immediately while crispy.

# Expert Advice:

01 -
  • The contrast between shatteringly crisp pita and juicy, fragrant meat inside is absolutely addictive
  • They come together in under 30 minutes but taste like something you'd wait hours for at a restaurant
02 -
  • Overstuffing is the enemy of good arayes, the meat won't cook through and the pita won't crisp properly
  • Let them rest for just a minute after cooking so the juices redistribute without making the pita soggy
03 -
  • Cooking a tiny bit of the meat mixture first saves you from under-seasoning the whole batch
  • Let the arayes cool slightly on a wire rack instead of a plate to maintain their crunch
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