How to Make Arayes

      Arayes are seriously addictive! Crispy, golden pita pockets stuffed with juicy, spiced kofta filling, like a Lebanese version of quesadillas or an easy gozleme. They’re perfect for a quick dinner or as a shareable appetizer. I totally get why you can’t stop eating them!

Arayes – Lebanese street food!

      Arayes recipe is one of those recipes! A dish that surprises you with how simple yet incredibly delicious it is. It’s not something everyone has heard of, but once you try it, you’ll wonder why it’s not more popular. Crispy, juicy, and packed with flavor, definitely a must-try!

It is one of those hidden gems that instantly wins you over! Introduced to me by Chef JB during his travels, this Middle Eastern delight is essentially pita or flatbread stuffed with a flavorful, spiced kofta filling. It’s then pan-fried, grilled, or baked until irresistibly crispy.

Think of it as a Middle Eastern take on quesadillas or an effortless version of lamb gozleme! Like many traditional dishes, Arayes vary from country to country, different seasonings, types of bread, and meat thicknesses. But today, I’m sharing a Lebanese-style Arayes that’s incredibly easy to make with ingredients you can grab at any grocery store.

And trust me, it’s Outrageously Delicious. (Yes, the capital letters are completely necessary!)

Ingredients:

Pita Bread

• 5 thin pocket pita breads (~15cm/6″ diameter, 250g/8oz pack), cut in half (See Note 1)
• Olive oil spray (or brush with olive oil)

Spiced Meat Filling

• ½ brown onion, finely grated
• 500g (1 lb) lamb or beef mince (ground meat) (See Note 2)
• 2 garlic cloves, finely grated
• 1 tbsp finely chopped parsley (optional)
• 3 tsp ground coriander
• 3 tsp ground cumin
• 1 ½ tsp smoked paprika (or substitute plain paprika)
• ¾ tsp ground allspice (or substitute mixed spice)
• ½ tsp cayenne pepper (reduce or omit for a milder version – See Note 4)
• 1 ¼ tsp cooking/kosher salt

Whipped Tahini Yogurt Sauce

• 1 cup plain yogurt
• 2 tbsp tahini (or substitute with Chinese sesame paste – See Note 5)
• 1 tbsp lemon juice
• 1 garlic clove, finely grated
• ½ tsp cooking/kosher salt

How to Make Arayes:

Prepare the Spiced Meat Filling

1. Grate the onion into a bowl using a standard box grater, keep all the juices! (See Note 4)
2. Mix the filling : Add the remaining ingredients for the spiced meat filling and mix well using your hands.
3. Portion the meat : Divide the mixture into 10 equal portions (about 55–60g or ¼ cup each). Flatten into semi-circles slightly smaller than the pita halves.
4. Stuff the pita : Gently open each pita pocket and place the meat inside. Close and press lightly to spread the filling evenly to the edges. (If your pita is tearing, see Note 5 for a helpful tip!)

Cooking the Arayes

1. Preheat the oven to 50°C (120°F) and place a rack on a tray, this will keep the cooked Arayes warm.
2. Cook : Heat a large frying pan over medium-high heat. Spray both sides of the stuffed pitas with olive oil. Place 2–3 pieces in the pan at a time (depending on space). Cook for about 2 minutes per side, pressing gently with a spatula until golden and crispy. The thin meat layer ensures fast cooking! (For a sandwich press method, see Note 7.)
3. Keep warm : Transfer the cooked Arayes onto the rack and place them in the oven while you cook the rest.
4. Serve : Cut in half if desired, then pile onto a serving platter. Serve with Whipped Tahini Sauce and enjoy!

Whipped Tahini Yogurt Dipping Sauce:

      You’re going to love this dipping sauce! It has a texture similar to soft whipped cream, making it light yet rich. Made with just tahini, yogurt, lemon, and garlic, the secret to achieving that airy consistency is to warm the mixture slightly in the microwave before whisking. This step helps it aerate as you whisk, giving it a fluffy, almost whipped-cream-like texture. A clever trick I picked up from a Fatteh recipe by Nigella Lawson!

Recipe Notes:

Note 1 : Use pita bread pockets that can be split open to hold the meat filling. Thinner pitas cook the meat through more easily, but thicker ones work too (just cook them slightly longer).

• Alternative Breads:
  • Large Lebanese bread (~30cm/12″): Spread the meat inside with a butter knife, pan-fry until crispy, then cut into pieces.
  • Tortillas or flatbreads: Smear meat in half, fold over quesadilla-style, and cook!

Note 2 : Lamb is the traditional choice in Middle Eastern cuisine and pairs beautifully with the spices. Beef is a great substitute!

Note 3 : Spiciness. The ½ tsp cayenne across 10 pita halves gives a mild kick. For less heat, reduce to ¼ tsp or omit completely.

Note 4 : Why Grated Onion? It’s finer than chopped onion, so it cooks through easily inside the meat. Plus, the juices add extra flavor!

Note 5 : Tahini is a sesame seed paste found in most grocery stores.

• Use hulled tahini (lighter in color, milder taste), avoid the unhulled (darker, more bitter).
• Alternative: Chinese sesame paste works if you have it from another recipe!

Note 6 : Trouble Opening Pita Bread? If it’s not super fresh, it can be tricky to open.

• Fix: Microwave for 30 seconds to soften, then run a butter knife inside to loosen. Warm one at a time!

Note 7: Using a Sandwich Press? It works, but the bottom won’t get as crispy since the press compresses the meat and draws out more fat. Still, it’s a quick and easy option!

Note 8 : Assemble the stuffed pitas ahead of time and refrigerate for up to 2 days. They can also be frozen for later!