Crispy Lebanese Meat Stuffed Pita (Arayes) Recipe

Introduction

Arayes are crispy Lebanese meat-stuffed pita pockets that offer a delightful combination of spiced ground meat and crunchy bread. This dish is perfect as a snack, appetizer, or light meal, bursting with aromatic flavors and a creamy tahini yogurt sauce.

Ingredients

• 5 pita bread (thin pocket type, ~15cm/6″ diameter, 250g/8oz pack), cut in half
• Olive oil spray (or brush with olive oil)
• 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 if needed)
• 3/4 tsp ground allspice (substitute mixed spice if needed)
• 1/2 tsp cayenne pepper (reduce or omit for less spicy)
• 1 1/4 tsp cooking or kosher salt
• 1 cup plain yogurt
• 2 tbsp tahini (or Chinese sesame paste)
• 1 tbsp lemon juice
• 1 garlic clove, finely grated
• 1/2 tsp cooking or kosher salt

Instructions

1. Step 1: Grate the half brown onion into a bowl using a standard box grater to capture all the juices.
2. Step 2: Add the ground meat, grated garlic, parsley (if using), ground coriander, cumin, smoked paprika, allspice, cayenne pepper, and salt to the bowl. Mix everything thoroughly with your hands until well combined.
3. Step 3: Divide the meat mixture into 10 portions (about 55 to 60 grams or 1/4 cup each). Flatten each portion into a semi-circle slightly smaller than the pita half.
4. Step 4: Open each pita half gently, stuff with a meat portion, then close and press the edges to spread the filling evenly and flatten slightly. If the pita tears easily, be gentle to avoid breaking it.
5. Step 5: Preheat the oven to 50°C (120°F) and place a rack on a tray to keep cooked Arayes warm.
6. Step 6: Heat a large frying pan over medium-high heat. Spray both sides of the stuffed pita with olive oil. Place 2 or 3 pieces into the pan, pressing lightly with a spatula, and cook each side for about 2 minutes until golden and crispy. The thin meat cooks quickly.
7. Step 7: Transfer the cooked Arayes to the oven rack to keep warm while you cook the remaining pieces.
8. Step 8: Serve the Arayes whole or cut in half on a platter, accompanied by the whipped tahini sauce.
9. Step 9: For the whipped tahini sauce, combine yogurt, tahini, lemon juice, grated garlic, and salt in a heatproof bowl. Microwave on high for 15 seconds, then whisk well until it resembles soft whipped cream. Serve slightly warm or at room temperature.

Tips & Variations

• Use thin pocket pita to avoid tearing and achieve crispiness; you can brush oil instead of spraying for better control.
• If you prefer less spice, reduce or omit the cayenne pepper in the meat mixture.
• Try swapping lamb for beef or a mix, depending on your taste preference.
• Use a sandwich press instead of a frying pan for quicker and evenly pressed Arayes.
• Serve with fresh chopped herbs or a side salad for added freshness.

Storage

Store leftover Arayes in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or oven at medium heat to restore crispiness; avoid microwaving to prevent sogginess. It’s best enjoyed fresh but can be gently reheated if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pita bread other than the thin pocket type?

Thin pocket pita works best because it crisps up nicely and holds the filling without tearing. Thicker or fluffier pita may not become as crispy or handle the stuffing well.

Is it possible to make these Arayes ahead of time?

You can prepare the meat filling and stuff the pitas in advance, then refrigerate for a few hours before cooking. Cooking fresh ensures the crispiest texture and best flavor.

Crispy Lebanese Meat Stuffed Pita (Arayes) Recipe

Print Recipe

★★★★★

5 from 118 reviews

Arayes are deliciously crispy Lebanese pita pockets stuffed with a spiced lamb or beef mince filling. Pan-fried until golden and served with a creamy whipped tahini sauce, these savory sandwiches make a perfect appetizer or light meal with their bold Middle Eastern flavors and satisfying crunch.

• Author: Yana
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 10 Arayes (serves 4-5) 1x
• Category: Main Course
• Method: Frying
• Cuisine: Lebanese

Ingredients

Scale 1x2x3x

Arayes (Stuffed Pita)

• 5 pita breads (thin pocket type, ~15cm/6″ diameter, 250g/8oz pack), cut in half
• Olive oil spray (or brush with olive oil)
• 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 (or plain paprika)
• 3/4 tsp ground allspice (or mixed spice)
• 1/2 tsp cayenne pepper (reduce or omit for less spicy)
• 1 1/4 tsp cooking/kosher salt

Whipped Tahini 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

1. Prepare Spiced Meat Filling: Grate the half brown onion into a bowl using a box grater to capture all the juices. Add the lamb or beef mince, finely grated garlic cloves, chopped parsley if using, ground coriander, cumin, smoked paprika, ground allspice, cayenne pepper, and salt. Mix thoroughly with your hands until evenly combined.
2. Portion the Filling: Divide the meat mixture into 10 equal portions (about 55 to 60g or 1/4 cup each). Shape each portion into a semi-circle slightly smaller than the pita halves.
3. Stuff the Pita: Gently open each pita half, place a portion of the shaped meat filling inside, then close and press the pita to spread the filling evenly to the edges. Be cautious as pitas can tear; if that happens, see the tip in notes.
4. Preheat Oven: Set your oven to 50°C (120°F) and place a rack on a tray to keep the cooked Arayes warm.
5. Cook the Arayes: Heat a large frying pan over medium-high heat. Spray both sides of the stuffed pitas with olive oil. Place 2 or 3 Arayes in the pan, depending on size. Cook each side for about 2 minutes, pressing lightly with a spatula, until the pitas are golden and crispy and the meat is cooked through.
6. Keep Warm: Transfer cooked Arayes to the preheated oven rack to keep warm while you cook the remaining pieces.
7. Make Whipped Tahini Sauce: In a heatproof bowl, combine yogurt, tahini, lemon juice, grated garlic, and salt. Microwave for 15 seconds on high, then whisk vigorously until smooth and creamy, resembling soft whipped cream. Serve warm or at room temperature.
8. Serve: Cut Arayes in half if desired. Arrange on a serving platter and serve alongside the whipped tahini sauce for dipping. Enjoy your crispy Lebanese meat stuffed pita sandwiches!

Notes

• Use thin, pocket-style pita breads to easily stuff and close around the filling.
• Grating the onion instead of chopping releases more juice and adds moisture to the meat filling.
• Adjust cayenne pepper to preference or omit for mild flavor.
• If pitas tear when stuffing, open them gently along the edge or slightly warm them to soften before filling.
• The whipped tahini sauce can be made ahead and gently reheated before serving.
• A sandwich press can substitute frying in a skillet for even cooking and crispiness.

Keywords: Lebanese meat stuffed pita, Arayes, spiced lamb pita, Middle Eastern sandwich, crispy pita, whipped tahini sauce, easy Lebanese recipe