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Crispy Lebanese Meat Stuffed Pita (Arayes) Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookwithyana.com/crispy-lebanese-meat-stuffed-pita-arayes-recipe/