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Arayes are a Lebanese street food favorite made with pita bread stuffed with spiced ground meat, pan-fried until golden and crispy. The meat cooks inside the bread, releasing its juices into the pita for a flavor-packed bite. Think of them as Lebanese quesadillas—easy, quick, and outrageously delicious.

Why You’ll Love This Recipe

Arayes are incredibly versatile: serve them as an appetizer, snack, or main dish. They’re fast to make with just a handful of pantry spices, and the unique cooking method ensures both the meat and bread come out flavorful. Paired with creamy whipped tahini yogurt sauce, they’re crispy, juicy, and impossible to resist.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pita:
5 pita breads (thin pocket type, about 6” diameter), halved
Olive oil spray or brush-on olive oil

Spiced Meat Filling:
1/2 brown onion, grated with juices
500 g lamb or beef mince (ground meat)
2 garlic cloves, finely grated
1 tbsp chopped parsley (optional)
3 tsp ground coriander
3 tsp ground cumin
1 1/2 tsp smoked paprika (or regular paprika)
3/4 tsp ground allspice
1/2 tsp cayenne pepper (reduce or omit for less spice)
1 1/4 tsp kosher salt

Whipped Tahini Yogurt Sauce:
1 cup plain yogurt
2 tbsp tahini
1 tbsp lemon juice
1 garlic clove, finely grated
1/2 tsp kosher salt

Directions

1. Prepare meat filling: Grate onion into a bowl, including juices. Add ground meat, garlic, parsley, and spices. Mix thoroughly with your hands. Divide into 10 portions (~1/4 cup each) and flatten into semi-circles.

2. Stuff pita: Gently open each pita half. Insert meat mixture, pressing flat to evenly distribute.

3. Cook arayes: Heat a large skillet over medium-high heat. Spray or brush both sides of pita with olive oil. Cook 2–3 minutes per side, pressing lightly, until golden and crispy. The thin filling cooks quickly.

4. Keep warm: Transfer cooked arayes to a low oven (120°F/50°C) while finishing the rest.

5. Make tahini yogurt sauce: Whisk yogurt, tahini, lemon juice, garlic, and salt in a bowl. Microwave briefly (15 seconds) and whisk again until smooth and creamy.

6. Serve: Cut arayes into halves or quarters, arrange on a platter, and serve with tahini sauce.

Servings and timing

Servings: 10 pita halves
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Variations

• Use beef instead of lamb for a milder flavor.

• Swap the pita for tortillas or large Lebanese flatbread, folded and pan-fried.

• Add finely diced chili or fresh herbs to the meat filling for extra punch.

• Serve with hummus, baba ganoush, or a fresh tomato salad alongside the tahini sauce.

• Try grilling arayes instead of pan-frying for a smoky char.

Storage/Reheating

Arayes are best eaten fresh, but you can refrigerate leftovers for up to 2 days. Reheat in a hot skillet or oven until warmed and crisp again. Assembled but uncooked arayes can be refrigerated for 1–2 days or frozen for up to 2 months; cook directly from chilled or thawed when ready.

FAQs

What type of pita bread works best?

Thin pita with a pocket is ideal—it crisps up nicely and cooks the meat quickly.

Can I use chicken or turkey mince?

Yes, but ensure it’s not too lean to avoid dryness; add a little olive oil if needed.

How do I keep the pita from tearing when stuffing?

Warm the pita briefly in the microwave to soften, then gently separate with a butter knife.

Is lamb traditional in arayes?

Yes, lamb is the classic choice, but beef is also widely used.

Can I bake arayes instead of frying?

Yes. Brush with oil and bake at 400°F (200°C) for about 10–12 minutes per side until golden.

How thin should the meat layer be?

Spread evenly so it’s about 1/4-inch thick; thin enough to cook through quickly.

Can I make them spicier?

Increase cayenne or add chili flakes for more heat.

What goes well with arayes?

Tahini yogurt sauce is classic, but you can also serve with garlic sauce, tzatziki, or pickled vegetables.

Can I prepare these ahead for a party?

Yes, stuff the pita and refrigerate, then fry or bake just before serving.

How do I prevent greasy arayes?

Cook on medium-high heat so they crisp without soaking up too much oil.

Conclusion

Arayes are a Lebanese street food classic that deliver big flavor with minimal effort. Crispy on the outside, juicy and spiced inside, they’re perfect for sharing and dipping into creamy tahini yogurt sauce. Whether for a quick weeknight meal or a party platter, these meat-stuffed pitas will quickly become a favorite.

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