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Arayes (Middle Eastern Stuffed Pita) Recipe

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4.4 from 5 reviews

Arayes are a beloved Middle Eastern street food featuring pita bread stuffed with a flavorful mixture of spiced ground beef, garlic, onions, and parsley. These delicious pockets are grilled or baked to achieve a crispy exterior with juicy, well-seasoned meat inside. Perfect as a lunch, light dinner, or snack, Arayes are best enjoyed fresh with yogurt, tahini, or ketchup dipping sauces.

  • Total Time: 45 minutes
  • Yield: 8 pieces

Ingredients

Meat Mixture

  • 1 lb extra lean ground beef (500g)
  • 5 garlic cloves, peeled
  • 1/2 onion, peeled and quartered
  • 1/2 cup parsley, packed
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon seven spice (or substitute allspice)
  • 2 tablespoons pomegranate molasses
  • 2 tablespoons olive oil (for the meat mixture)

Pita and Finishing

  • 4 round pita breads (smaller 4-inch size)
  • 2-3 tablespoons olive oil (for brushing pitas)

Instructions

  1. Preheat the Oven: Set your oven to 400°F (200°C) if you plan on baking the Arayes. This ensures the oven is at the right temperature for optimal crispiness.
  2. Prepare Aromatics: Finely chop the garlic, onion, and parsley by hand or pulse them briefly in a food processor until finely minced, creating a fragrant base for the meat mixture.
  3. Combine Meat Mixture: In a bowl, thoroughly mix the ground beef with the minced garlic, onion, and parsley. Add in black pepper, salt, seven spice (or allspice), pomegranate molasses, and 2 tablespoons of olive oil. Use your hands to combine until evenly incorporated and flavorful.
  4. Stuff the Pitas: Cut each pita in half to create pockets. Carefully open each pita half to form a pocket, then fill with approximately 1.5 to 2 tablespoons of the meat mixture. Do not overfill; press down gently to flatten and ensure the meat reaches all edges for even cooking.
  5. Oil the Pitas: Brush the outside of each stuffed pita generously with olive oil on all sides. This helps achieve a golden, crispy crust when grilled or baked.
  6. Grilling Option: Heat a cast iron grill pan or skillet over medium-high heat and brush with oil. Grill the stuffed pitas for 3-4 minutes on each side, pressing down with a spatula to ensure contact. Flip and flip onto the meat side as well to sear thoroughly. Adjust heat if needed to avoid burning and ensure meat is cooked through.
  7. Baking Option: Place the stuffed pitas on a baking sheet fitted with a rack (avoid parchment paper) and bake for about 20 minutes, flipping halfway through to promote even crisping. The rack allows air circulation preventing sogginess.
  8. Broil if Necessary: If the pitas need extra crispness, broil them for a few minutes while watching closely to prevent burning.
  9. Serve: Serve the Arayes hot and fresh with accompaniments such as yogurt, tahini sauce, ketchup, or fries for a delightful meal.

Notes

  • Pomegranate molasses adds a tangy sweetness complementing the spices; if unavailable, substitute with a mix of lemon juice and a little honey or molasses.
  • Using a cast iron grill or skillet helps achieve a beautifully seared crust and evenly cooked filling.
  • Adjust spice levels to preference; seven spice is traditional but allspice works well as a substitute.
  • Smaller 4-inch pitas are ideal for making bite-sized Arayes; larger pitas can be used but may require more filling and longer cooking.
  • Serving with yogurt or tahini dipping sauces balances the hearty meat with creamy, cooling flavors.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Lunch
  • Method: Grilling
  • Cuisine: Middle Eastern

Find it online: https://iamstarved.com/arayes-middle-eastern-stuffed-pita-recipe/