Arayes literally means 'brides' in Arabic—these stuffed pitas were traditionally served at Lebanese weddings in the 1800s.
Arayes
Indulge in these mouthwatering Arayes, where succulent, spiced meat is stuffed into warm pitas and grilled to crispy perfection. Drizzle with a creamy garlic tahini sauce for a delightful burst of flavor that elevates each bite. Perfect for a cozy dinner or a fun gathering, these pitas are sure to impress!
Prep
30
min
Cook
15
min
Serves
4
people
Level
intermediate
The Story
These Lebanese street food rockets were born when Ottoman soldiers stuffed leftover kebab meat into Turkish flatbread during the 16th-century siege of Damascus, creating the Middle East's answer to a proper grilled sandwich that makes your average panini look like soggy cardboard—Palestinian refugees later perfected the technique in Beirut's camps, turning wartime necessity into Lebanon's most addictive handheld masterpiece.
Regional Twist
In Gaza's Khan Younis district, they double the allspice and add pomegranate molasses to the beef mixture, then finish with a sprinkle of sumac instead of garlic tahini sauce.
📝 Ingredients
Shopping List
- 1 cup (79 ml) fresh cilantro
- 1 cup (79 ml) fresh parsley
- 1 cup (118 ml) greek yogurt
- 1 lb (454 g) lean ground beef
- 1 unit lemon
- 4 small pitas
- 3 tbsp (44 ml) tahini
- 2 tbsp (30 ml) tomato paste
- 1 unit yellow onion
Pantry Items
Amounts also listed in instructions below
- allspice (to taste)
- black pepper (to taste)
- cinnamon (to taste)
- cumin (to taste)
- garlic (to taste)
- olive oil (to taste)
- paprika (to taste)
- pepper (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Preheat your oven to 350°F (175°C). Grate your onion and squeeze every last drop of liquid out using paper towel or cheesecloth.
- 2
In a large bowl, combine the ground beef, tomato paste, minced garlic, all the spices, parsley, cilantro (if using), and that very dry grated onion. Mix with your hands for about 2 minutes.
- 3
Cut each pita in half. If they don’t already have a pocket, carefully use a knife to make one. Now, pack them with your beef mixture — and I mean stuff them. You want them full but not bursting.
- 4
Brush the outsides of the stuffed pitas lightly with olive oil. Heat a lightly oiled skillet over medium heat. Place each arayes meat-side down and sear for 1–2 minutes until you get that gorgeous crust. Then sear the pita sides until golden and crisp.
- 5
Transfer the seared arayes to a baking sheet and finish them in the oven for 10–15 minutes, until fully cooked through.
- 6
While they bake, whisk together all the garlic tahini sauce ingredients in a bowl. Taste and adjust lemon, salt, or garlic levels to your liking.
- 7
When the arayes are hot out of the oven, optionally brush them with melted garlic herb butter. Enjoy!
💡 Pro Tips
- ✓Squeeze grated onion until it releases 2-3 tablespoons of liquid - this prevents steam pockets that make pitas soggy and ensures proper meat adhesion during cooking.technique2-3 tablespoons liquid removal
- ✓Mix the meat filling for exactly 2 minutes to develop myosin proteins that bind the mixture, preventing it from crumbling out during the searing process.timing2 minutes mixing
- ✓Sear meat-side down first at medium heat (300-325°F pan surface) for 90 seconds - this creates a Maillard crust that seals juices and prevents filling from leaking during oven finishing.technique300-325°F, 90 seconds
- ✓Stuff pitas to 85% capacity rather than completely full - this allows for meat expansion during cooking without bursting the pita seams.technique85% capacity
- ✓Finish in 350°F oven for 12-15 minutes to reach internal temperature of 160°F - the dual cooking method ensures crispy exterior while fully cooking the dense meat filling.timing350°F, 12-15 minutes, 160°F internal
Share this recipe
Prep
30
min
Cook
15
min
Serves
4
people
Level
intermediate
Share this recipe
Arayes literally means 'brides' in Arabic—these stuffed pitas were traditionally served at Lebanese weddings in the 1800s.
Arayes
Indulge in these mouthwatering Arayes, where succulent, spiced meat is stuffed into warm pitas and grilled to crispy perfection. Drizzle with a creamy garlic tahini sauce for a delightful burst of flavor that elevates each bite. Perfect for a cozy dinner or a fun gathering, these pitas are sure to impress!
The Story
These Lebanese street food rockets were born when Ottoman soldiers stuffed leftover kebab meat into Turkish flatbread during the 16th-century siege of Damascus, creating the Middle East's answer to a proper grilled sandwich that makes your average panini look like soggy cardboard—Palestinian refugees later perfected the technique in Beirut's camps, turning wartime necessity into Lebanon's most addictive handheld masterpiece.
Regional Twist
In Gaza's Khan Younis district, they double the allspice and add pomegranate molasses to the beef mixture, then finish with a sprinkle of sumac instead of garlic tahini sauce.
📝 Ingredients
Shopping List
- 1 cup (79 ml) fresh cilantro
- 1 cup (79 ml) fresh parsley
- 1 cup (118 ml) greek yogurt
- 1 lb (454 g) lean ground beef
- 1 unit lemon
- 4 small pitas
- 3 tbsp (44 ml) tahini
- 2 tbsp (30 ml) tomato paste
- 1 unit yellow onion
Pantry Items
Amounts also listed in instructions below
- allspice (to taste)
- black pepper (to taste)
- cinnamon (to taste)
- cumin (to taste)
- garlic (to taste)
- olive oil (to taste)
- paprika (to taste)
- pepper (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Preheat your oven to 350°F (175°C). Grate your onion and squeeze every last drop of liquid out using paper towel or cheesecloth.
- 2
In a large bowl, combine the ground beef, tomato paste, minced garlic, all the spices, parsley, cilantro (if using), and that very dry grated onion. Mix with your hands for about 2 minutes.
- 3
Cut each pita in half. If they don’t already have a pocket, carefully use a knife to make one. Now, pack them with your beef mixture — and I mean stuff them. You want them full but not bursting.
- 4
Brush the outsides of the stuffed pitas lightly with olive oil. Heat a lightly oiled skillet over medium heat. Place each arayes meat-side down and sear for 1–2 minutes until you get that gorgeous crust. Then sear the pita sides until golden and crisp.
- 5
Transfer the seared arayes to a baking sheet and finish them in the oven for 10–15 minutes, until fully cooked through.
- 6
While they bake, whisk together all the garlic tahini sauce ingredients in a bowl. Taste and adjust lemon, salt, or garlic levels to your liking.
- 7
When the arayes are hot out of the oven, optionally brush them with melted garlic herb butter. Enjoy!
💡 Pro Tips
- ✓Squeeze grated onion until it releases 2-3 tablespoons of liquid - this prevents steam pockets that make pitas soggy and ensures proper meat adhesion during cooking.technique2-3 tablespoons liquid removal
- ✓Mix the meat filling for exactly 2 minutes to develop myosin proteins that bind the mixture, preventing it from crumbling out during the searing process.timing2 minutes mixing
- ✓Sear meat-side down first at medium heat (300-325°F pan surface) for 90 seconds - this creates a Maillard crust that seals juices and prevents filling from leaking during oven finishing.technique300-325°F, 90 seconds
- ✓Stuff pitas to 85% capacity rather than completely full - this allows for meat expansion during cooking without bursting the pita seams.technique85% capacity
- ✓Finish in 350°F oven for 12-15 minutes to reach internal temperature of 160°F - the dual cooking method ensures crispy exterior while fully cooking the dense meat filling.timing350°F, 12-15 minutes, 160°F internal