Meet my latest obsession – Arayes! Pita pockets stuffed with seasoned meat kofta filling, then pan fried until crispy. Think: Lebanese quesadillas / easy gozleme. Enjoy for dinner or pass them around as an appetiser. I can’t stop eating these!
Arayes – Lebanese street food!
Every now and then I happen across a recipe that really catches me by surprise. Something I’ve never heard of before that’s devilishly tasty, a little different to the usual yet easy and relatively fast to make.
Today’s Arayes is one such recipe, introduced to me by Chef JB, discovered during his globe trotting days.
Originating from the Middle East, Arayes is a pita or flatbread that’s stuffed with raw seasoned meat kofta filling then pan fried, grilled or baked until crispy. Think of it like quesadillas – but with Middle Eastern spiced filling – or an easier version of lamb gozleme.
As with many traditional recipes, there are variations between countries, including the seasoning in the meat, the type of bread used, thickness of meat etc. The Arayes I’m sharing today is a Lebanese one. It’s easy. You can get all the ingredients at any grocery store.
And it’s Outrageously Delicious. (You know I’m deadly serious when I capitalise!)
Ingredients in Arayes
Here’s what you need to make Arayes.
Spiced kofta filling
Here’s what you need for the spiced kofta filling used to stuff the pita bread.
Protein – Lamb is a favoured protein in the Middle East and goes so well with the Lebanese spice mix we’re using today! However, beef is a very close second.
Spice mix – No unusual players here in this Lebanese kofta spice mix! There’s a fairly generous amount – almost 3 tablespoons – which sounds like a lot. This is because the meat is spread very thinly inside each pita bread so you actually don’t end up with very much with each bite. So you want it to be heavy on the spicing!
Spice note: Mild kick, only 1/2 tsp cayenne across 10 pita bread halves. To reduce to subtle, cut down cayenne to 1/4 tsp. Or omit.
Onion and fresh garlic – For aromatic flavour in the kofta filling.
Parsley – Optional for nice little bits of green throughout.
Pita bread and oil
Arayes is and can be made with all sorts of pita breads – large, small, thin, thick. Have fun and experiment!
Pita Bread – The pita bread I use is 15cm / 6″ wide. You need pita bread pockets that can be split open to stuff the meat inside. Thinner is better as it’s easier to cook the meat through. Fellow Aussies – I use Nana brand pita bread from Woolies, Coles.
Alternatives/variations – I’ve made this with the breadier, thicker pita bread pockets too (like used in this recipe) and it works great, just takes a minute or two longer for the meat to cook. Large Lebanese bread ~30cm/12″ wide also works! You need 2 to 3, spread the meat inside using a butter knife, pan fry until crisp then cut into pieces. And if you can’t find any pita pockets at all, you could even make Arayes using any flatbreads you can get your hands on, or even tortillas! Just make them like quesadillas – spread the meat filling on half then fold over.
Olive oil spray works best for cooking, I found. Using oil in the pan makes the pita pockets a little too greasy. If you don’t have spray, just brush the surface with olive oil.
How to make Arayes
A unique step in making Arayes is that the meat is raw when stuffed inside the pita bread. So as it cooks, the meat juices flavour the inside of the pita bread while the outside goes golden and crispy. It’s sooooo good!!
Grate the onion using a standard box grater. Why grate rather than chop? Because grated is finer than chopped so you don’t need to cook the onion separately before mixing into the meat. It will cook enough with the meat. Plus, the onion juices make the meat mixture even tastier!
Filling – Add the meat and all the other filling ingredients, then mix well with your hands.
Semi-circle shape – Divide into 10 portions, roll into a ball then pat into a thin semi-circle shape approximating the size of half a pita bread.
Stuff the meat inside the pita bread. PRO TIP: If you have trouble prying the pocket open, microwave for 15 seconds on high to soften then run a butter knife inside the slit.
Flatten – Close the pita bread then press down and out to spread the meat to the edges of the pita bread. Though – no need to be too meticulous here! You just don’t want giant areas of meat-less pita bread.
Spray each side with oil. I prefer spraying because I found using oil in the pan makes the Arayes too greasy. Plus, you use far less oil!
Pan fry 4 min – Then pan fry on medium high for 2 minutes on each side until crispy. The meat will cook through in this time because it’s so thin! I do 2 or 3 halves at a time. Cook as many as you can fit in a single layer.
Keep cooked Arayes warm in a low oven on a rack set over a tray (rack prevents underside from getting soggy) as you continue cooking. Or – get 2 pans going to speed things up!
Serving – Pile Arayes onto a platter and serve with Tahini dipping sauce. Serve them whole, as they are. Or cut them into smaller pieces – it’s up to you!
Whipped Tahini Yogurt Dipping Sauce
I think you’ll really like the Whipped Tahini Yogurt dipping sauce too. It’s got a unique texture almost like soft whipped cream. Made with just tahini, yogurt, lemon and garlic, the trick is to warm the mixture in the microwave slightly before whisking. Then as you whisk it, it becomes almost a bit aerated like whipped cream! Neat little trick I picked up from a Fatteh recipe by Nigella Lawson.
If you’ve got any of the sauce leftover, use it as a dip or slather onto toast like you would with goats cheese, then pile on marinated mushrooms or roast vegetables for a delicious crostini. Enjoy! – Nagi x
Watch how to make it
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Crispy Lebanese Meat Stuffed Pita – Arayes
Ingredients
- 5 pita bread , the thin pocket type, ~15cm/6" diameter (250g/8oz pack), cut in half (Note 1)
- Olive oil spray (or brush with olive oil)
Spiced meat filling:
- 1/2 brown onion
- 500g/ 1 lb lamb or beef mince (ground meat) (Note 2)
- 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 (sub plain paprika)
- 3/4 tsp ground allspice (sub mixed spice)
- 1/2 tsp cayenne pepper (reduce/omit for less spicy – Note 4)
- 1 1/4 tsp cooking/kosher salt
Whipped tahini yogurt sauce:
- 1 cup plain yogurt
- 2 tbsp tahini (or Chinese sesame paste – Note 5)
- 1 tbsp lemon juice
- 1 garlic clove , finely grated
- 1/2 tsp cooking/kosher salt
Instructions
Spiced meat filling:
- Grate the onion in a bowl using a standard box grater. We want the juices and all! (Note 4)
- Meat filling – Add remaining meat filling ingredients. Mix well with your hands.
- Divide stuffing in 10 (about 55 to 60g per portion, 1/4 cup). Flatten into a semi-circle shape slightly smaller than the pita bread half.
- Stuff – Gently open a pita then place the meat inside. Close, then press to spread to the edge and make it fairly evenly flat. (Is your pita tearing? See Note 5 for tip!)
Cooking Arayes:
- Preheat oven to 50C/120F. Place a rack on a tray. (To keep cooked Arayes warm.)
- Cook – Heat a large frying pan over medium high heat. Spray both sides of the pita with olive oil then place 2 or 3 pieces in the pan (whatever you can fit). Cook for about 2 minutes on each side, pressing down lightly with a spatula, until golden and crispy. The meat is spread so thin it cooks really quickly! {Sandwich press – Note 7}
- Keep warm – Transfer cooked Arayes onto the rack and put in the oven to keep warm. Cook remaining pita.
- Serve – Cut in half if desired (sometimes I do, sometimes I don't!). Pile Arayes onto a serving platter. Serve with Whipped Tahini sauce. Enjoy!
Whipped tahini sauce:
- Place ingredients in a heatproof bowl and whisk to combine. Microwave for 15 seconds on high. Whisk again – it should resemble soft whipped cream. Use slightly warm or at room temperature.
Recipe Notes:
- Large Lebanese bread ~30cm/12″ wide also works! You need 2 to 3, spread the meat inside using a butter knife, pan fry until crisp then cut into pieces.
- Tortillas or other flatbreads – Smear meat on half, fold over like a quesadilla and cook!
Nutrition Information:
Similar crispy breads with tasty things inside
Life of Dozer
This dog really will eat anything. (Well, except kale! 😂)
Delicious… cooked in oven on a wire rack 6 mins each side 180 c after brushing oil on each side ..
Great recipe, used it many times!
I add a teaspoon of honey to the whipped tahini sauce for better balance, it lifts it up to new heights.
I subbed finely chopped spring onion for the brown and added a tsp of water and some sesame seeds in the main mix. Worked out really well and the green was a nice addition as I didn’t have parsley.
Great recipe. Made it almost per recipe. I put onion and parsley in food processor, went to get my spices and had only whole coriander so I threw a handful in the processor. They just bounced around. Used them almost whole and they popped in the recipe. Loved it. Served at a gathering and everyone wanted your recipe. Thanks.
How could I use this recipe and substitute the Pita with Stacy’s Pit CHIPS?
Hello Nagi, this time I chose to be a bit more adventurous. I had fresh ground venison at home (our neighbor is a hunter here in Michigan and we are lucky to get a whole dear every fall). So I used venison instead of other ground meat, everything else exactly per your recipe. So lean, so good. I will share this information with my ‘Go To For Venison’ food blogger Hank Shaw (Hunter, Angler, Gardner, Cook) making sure he knows where the recipe comes from. I would just send him the link to your site, provided that’s ok with you. This is just so wonderful and easy and for everyone! Thank you. Ursula
Easy to follow, turned out great. We cut the pitas in half before stuffing them, which made the process a lot easier. Also, we doubled the recipe, and would recommend not doubling the tahini sauce if you do the same.
Amazing recipe. Very easy to not mess up and it was a favourite at a party.
I subscription to this and still didn’t get the 3 free cookbooks.
What a great recipe! I have heaps of leftovers which I’ve thrown in the freezer (raw)
I’m wondering what the best way to cook them would be! Defrost first then continue as normal?
I hope someone can help! Thank you
Delishish. Totally different than anything I have had before. Easy to make and lots of flavour. Have frozen the leftovers as suggested.
Great recipe! Made it with lean pork mince because that’s what I had at home, so added a little bit more cayenne (pork has milder taste). Used big Lebanese flatbreads, fried on the pan, then kept warm in the oven as I was cooking a big batch for the family. The tahini-yogurt dip really made it come together beautifully. Definitely to be repeated.
What a surprise! Really enjoyed this! And so simple!
Thanks!
We have made many arayes recipes in the past, but this is hands down the best we have ever had! Even my 11yo son was like “wow dad!”. I made one slight change by adding a drizzle of pomegranate molasses. Heaven! I also made them in the air fryer- 180degs x 8mins (flipping halfway through.I will be making them like this from now on! Thank you!
I made these for the first time and they were amazing. I used whole wheat pita and turkey (what I had) and they were amazing. I want to try with beef soon (ground lamb is a bit out of my price range). Also a note on the whipped tahini sauce – I used regular yogurt and not Greek and it was very soupy, but that’s all on me. Might also try adding the mint to the sauce next time as others have mentioned.
I made these for the first time and they were amazing. I used whole wheat pita and turkey (what I had) abd
Just made this. I recommend a food processor over a grater to make everything quicker. The amount of lamb was perfect for the pitas. I find thinner is better. Although they are a bit heavy so I would pair with light salad and different dipping sauce next time!
Hi Nagi, long time fan, we got to meet you at the Westfield Garden City book signing!
I LOVE this recipe as it is, it makes me feel so cozy and comforted. Unfortunately, my husband didn’t feel quite the same way due to the Pita Bread, so I tried something that made this recipe EVEN BETTER! I made your Easy Flatbread recipe (another favourite!) And used it to wrap portions of the Lebanese meat before frying as usual. The fresh dough cooked in the juices of the meat made for the best Arayes I’ve ever made, and completely changed my hundbands mind!! I can’t recommend this version enough!
I’ve also used your Lime Crema with a sprinkle of coriander when I haven’t had Tahini on hand and wow it works just as well!!
Thank you, Nagi, for your incredible recipes, they have made so many of our meals so much better!
You are soooooooooo intelligent Nagi!!!! I haven’t try it yet, but you just gave me an idea about how to make the chinese style beef bread without making a dough by myself! Love you
Absolutely amazing!!! Huge hit in the house, even with fussy kids!
Even better the next day for lunch!
I tried this and it was a big hit with my friends. I live in the Middle East, where arrayes is available in pretty much any restaurant and this turned out better than what’s available! So easy to make too!
Thank you for this! I’m a super inexperienced cook but I tried this out today and it turned out great despite that. And the whipped tahini sauce complements it perfectly!