Arayes Lebanese Meat Stuffed Pita

Juicy arayes bring together warmly spiced meat and crisped golden pita for the kind of effortless crowd-pleaser that goes as happily on a dinner platter as it does at a backyard picnic. If you love Mediterranean flavors and crave a snack with bold personality but low fuss, this easy approach is hard to beat.

I first made arayes for a game night with friends and watched the whole tray disappear in minutes. They are now my go-to for movie nights or quick family dinners because everyone fights for the last piece.

Ingredients

• Ground beef and ground lamb: combine for juicy texture and deep flavor. You can use all beef if lamb is not available but seek high quality fresh meat
• Onion: grated for moisture and gentle bite. Choose sweet or yellow onions and grate fresh for best results
• Fresh parsley: finely chopped adds earthy freshness so pick vibrant green bunches
• Garlic: minced for aromatic kick. Go for plump cloves
• Ground cumin: classic earthy warmth. Freshly ground if possible
• Ground coriander: citrusy balance. Make sure your spices are fragrant and not faded
• Ground allspice: for subtle sweetness. This spice ties the blend together
• Aleppo chili flakes: for gentle, fruity heat. Turkish or other mild chili flakes work too
• Paprika: brings sweet smoky undertones. Opt for fresh paprika with bright color
• Pomegranate molasses (optional): for tang. Use if you love a hint of sweet-sour depth
• Salt and black pepper: round out the savoriness. Fresh cracked pepper shines
• Pita breads: sturdy enough to hold the filling. Seek out thick, fresh bakery pita if possible
• Olive oil: for crisping and flavor. Choose a robust extra virgin variety
• For the sauce
• Mayonnaise and Greek yogurt: create a creamy tangy base
• Distilled vinegar and sugar: balance the sauce flavor
• Another hit of salt pepper and garlic: for bite
• Fresh parsley: again for garnish and color

Step-by-Step Instructions

Make the Filling:

In a large bowl mix both meats with the grated onion parsley garlic cumin coriander allspice chili flakes paprika salt pepper and pomegranate molasses if using. Use clean hands or a sturdy spoon to distribute the spices evenly and meld the mixture until no streaks remain

Prep the Pita:

If your pita is dry or stiff warm it by wrapping in a damp paper towel and microwaving for about 15 seconds or heat briefly in a dry skillet. This prevents tearing and helps the pita fold without breaking

Stuff the Pita:

Using a knife cut each pita in half or open gently into pockets. Spread about one inch thick layer of the meat mixture inside each pita making sure to press all the way to the edges for even cooking. Do not overstuff

Crisp the Arayes:

Heat olive oil in a skillet over medium heat. Place the stuffed pitas open side down to start and cook for 2 or 3 minutes until the bottoms are deeply browned. Flip carefully and continue cooking for about 3 or 4 minutes per side pressing down gently with a spatula to flatten and ensure contact with the pan for a crispy outside. Cook in batches and do not crowd the skillet

Make the Sauce:

While arayes cook whisk together mayonnaise Greek yogurt vinegar sugar salt pepper and minced garlic in a bowl until creamy and smooth

Serve:

Arrange arayes warm on a platter sprinkle with fresh parsley and serve with the white sauce for dipping. These are best eaten straight from the skillet

Save

Ever since I first used Aleppo chili this has been my favorite ingredient for arayes. Its subtle citrus and gentle heat make the whole house smell like a spice market. My family always snags one as soon as they are cool enough to touch.

Storage Tips

Uncooked arayes freeze well. Stuff the pita with meat then wrap tightly and freeze in an airtight bag. To cook from frozen add a couple extra minutes per side in the skillet

Cooked arayes will keep in the fridge for up to three days

Reheat by crisping in a dry skillet on medium instead of microwaving for best texture

Ingredient Substitutions

If you cannot find ground lamb substitute with all beef or try ground turkey for a lighter take

Pomegranate molasses can be left out or swapped with a squeeze of lemon juice for brightness

Aleppo chili flakes may be replaced with mild crushed red pepper or smoked paprika for less heat

For a dairy-free sauce swap Greek yogurt with coconut yogurt and mayonnaise with a plant-based version

Serving Suggestions

Arayes are delicious alongside crisp salads like fattoush or tabbouleh

Serve them with garlicky pickles or tangy olives for a complete mezze spread

They pair beautifully with roasted vegetables for a fuller meal

Slice small arayes into wedges for kid-friendly finger food or party platters

Cultural or Historical Context

Arayes are beloved street food across Lebanon and the Middle East with every family adding their own twist to the blend of spices or sauce. Traditionally, they were a way to use up stale pita and leftover meats. In many homes, the spices used in arayes are tweaked to reflect heritage and taste, making each version a story on a plate. Sharing a platter of arayes is an act of hospitality at gatherings and celebrations.

Save

Recipe FAQs

→ What meats are best for arayes filling?

A combination of ground beef and ground lamb gives arayes rich flavor and tender texture.

→ How do I keep pita bread from tearing?

Briefly warm pita in a microwave or skillet before filling to make it more pliable and easier to stuff.

→ Can I bake arayes instead of pan-frying?

Yes, you can bake them at 400°F (200°C), brushing with olive oil, until golden and crisp. Turn halfway through for even browning.

→ What sauce pairs well with arayes?

Shawarma-style white sauce made from mayonnaise, yogurt, and garlic complements the warm spices of arayes perfectly.

→ How can I make arayes spicier?

Add extra Aleppo chili flakes or a pinch of cayenne to the meat mixture for more heat.