Arayes means 'brides' in Arabic because the stuffed pita resembles a bride's dress when grilled and puffed.
Arayes
Savor the delightful crunch of our Middle Eastern meat-stuffed pitas, perfectly grilled for that irresistible crispy texture. Packed with seasoned ground meat and fresh herbs, these Arayes are served alongside a creamy garlic tahini sauce that adds a rich, tangy twist. Get ready to indulge in a flavor explosion that’s sure to impress at any gathering!
Prep
15
min
Cook
15
min
Serves
4
people
Level
intermediate
The Story
These Lebanese street-food legends were actually perfected by Palestinian refugees in 1948 Beirut camps who couldn't afford restaurant meals—they stuffed leftover pita bread with spiced meat scraps, creating what became the Middle East's answer to the grilled cheese sandwich, except infinitely more sophisticated and now served in fancy Tel Aviv bistros at twenty times the original price.
Regional Twist
In Damascus, Syrian cooks swap the Greek yogurt for labneh and double the cinnamon, then finish with pomegranate molasses that transforms these humble pockets into tangy-sweet perfection.
📝 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
- 1/2 lemon
- 4 small pitas
- 3 tbsp (44 ml) tahini
- 2 tbsp (30 ml) tomato paste
- 1 yellow onion
Pantry Items
Amounts also listed in instructions below
- allspice (to taste)
- black pepper (to taste)
- cinnamon (to taste)
- cumin (to taste)
- garlic cloves (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 you extract 2-3 tablespoons of liquid because onion water contains sulfur compounds that make meat mixtures soggy and prevent proper browning.technique2-3 tablespoons liquid
- ✓Mix the meat filling for exactly 2 minutes to develop myosin proteins that bind the mixture without overworking, which would create a dense, rubbery texture.timing2 minutes
- ✓Sear meat-side down first at medium heat (300-325°F pan surface) for 1-2 minutes to create Maillard reaction compounds that add depth, then flip to crisp the bread without burning.technique300-325°F
- ✓Finish arayes in a 350°F oven for 10-15 minutes because this gentle, indirect heat cooks the meat center to 160°F while maintaining the crispy exterior from searing.timing350°F, 10-15 minutes
- ✓Use lean ground beef (90/10 or 93/7) because higher fat content will render out during cooking and make the pita bread soggy instead of crispy.ingredient90/10 or 93/7 ratio
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
intermediate
Share this recipe
Arayes means 'brides' in Arabic because the stuffed pita resembles a bride's dress when grilled and puffed.
Arayes
Savor the delightful crunch of our Middle Eastern meat-stuffed pitas, perfectly grilled for that irresistible crispy texture. Packed with seasoned ground meat and fresh herbs, these Arayes are served alongside a creamy garlic tahini sauce that adds a rich, tangy twist. Get ready to indulge in a flavor explosion that’s sure to impress at any gathering!
The Story
These Lebanese street-food legends were actually perfected by Palestinian refugees in 1948 Beirut camps who couldn't afford restaurant meals—they stuffed leftover pita bread with spiced meat scraps, creating what became the Middle East's answer to the grilled cheese sandwich, except infinitely more sophisticated and now served in fancy Tel Aviv bistros at twenty times the original price.
Regional Twist
In Damascus, Syrian cooks swap the Greek yogurt for labneh and double the cinnamon, then finish with pomegranate molasses that transforms these humble pockets into tangy-sweet perfection.
📝 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
- 1/2 lemon
- 4 small pitas
- 3 tbsp (44 ml) tahini
- 2 tbsp (30 ml) tomato paste
- 1 yellow onion
Pantry Items
Amounts also listed in instructions below
- allspice (to taste)
- black pepper (to taste)
- cinnamon (to taste)
- cumin (to taste)
- garlic cloves (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 you extract 2-3 tablespoons of liquid because onion water contains sulfur compounds that make meat mixtures soggy and prevent proper browning.technique2-3 tablespoons liquid
- ✓Mix the meat filling for exactly 2 minutes to develop myosin proteins that bind the mixture without overworking, which would create a dense, rubbery texture.timing2 minutes
- ✓Sear meat-side down first at medium heat (300-325°F pan surface) for 1-2 minutes to create Maillard reaction compounds that add depth, then flip to crisp the bread without burning.technique300-325°F
- ✓Finish arayes in a 350°F oven for 10-15 minutes because this gentle, indirect heat cooks the meat center to 160°F while maintaining the crispy exterior from searing.timing350°F, 10-15 minutes
- ✓Use lean ground beef (90/10 or 93/7) because higher fat content will render out during cooking and make the pita bread soggy instead of crispy.ingredient90/10 or 93/7 ratio