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Arayes- Meat Stuffed Pita

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Arayes is pita bread stuffed with spiced ground meat, a popular Middle Eastern dish. The stuffed pita is then grilled or baked until the bread is crispy and the filling is cooked through. We love eating it while dipping in tahini sauce with fresh chopped salad on the side.

Arayes- Meat Stuffed Pita on a brown plate

I absolutely love Arayes, and the easiest thing for me is to make them in the toaster grill. They’re a huge hit in my household—we go nuts for them! Honestly, I could probably eat them every day. I tell the kids it is like an Arabic burger, and the bite of crunchy pita with juicy meat in tahini sauce is amazing.

Ingredients Overview

Ground Meat: Traditionally, lamb or beef. For a standard recipe, you’ll need around 1 pound (450 grams). Use lean ground beef to avoid too much oil, which can make the bread soggy.

Pita Bread: Use thick pita pockets that are easy to stuff. High-quality pita can be found at Whole Foods, kosher stores, and Middle Eastern markets. Homemade pita is also a great option!

Pro-Tips for Making Arayes

Keep them moist: Brush the outside of the pita with a little olive oil before baking/grilling to keep them from drying out.

Serve with fresh sides: Pair Arayes with fresh salads, pickles, and dipping sauce to complement the flavors.

Rest before serving: Let the arayes rest for a few minutes after grilling to let the juices settle and make them easier to cut.

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Arayes- Meat Stuffed Pita on a brown plate

Arayes- Meat Stuffed Pita

Author Rachel
Prep Time 10 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Yield 6 servings
Print Pin Recipe

Description

Savory Middle Eastern Trear with a crispy exterior and a juicy, well-seasoned meat filling.
Kosher, Meat

Ingredients

  • 3 Pitas ideally thick, halved

The meat filling:

  • 1 pound (450g) ground beef use lean ground beef to avoid too much oil making the bread soggy
  • 1 small onion white/yellow finely chopped
  • 2 garlic cloves crushed
  • ½ cup chopped parsley
  • ½ cup chopped cilantro
  • ½ Teaspoon ground cumin
  • ½ Teaspoon paprika
  • Optional ½ Teaspoon baharat, or Jerusalem grill spice
  • Salt and black pepper to taste
  • 2 Tablespoons olive oil

For brushing:

  • 1 Teaspoon paprika
  • 1 Teaspoon garlic powder
  • 1 Teaspoon ground chili optional
  • ½ Teaspoon cumin
  • ½ Teaspoon salt
  • cup (80ml) olive oil

For serving (optional)

  • Chopped parsley and tahini sauce

Instructions

Prepare the Filling:

  • Heat two tablespoons of olive oil in a large skillet over medium heat.
  • Add the chopped onion and cook, stirring occasionally, until the onion is caramelized and golden brown, about 10-15 minutes.
  • Allow the caramelized onion to cool slightly before adding it to the meat.
  • In a large bowl, mix all the filling ingredients until well incorporated. Cover the bowl tightly with plastic wrap and let the mixture rest in the refrigerator for an hour up to overnight.
  • Stuff the beef mixture into the pita pockets, dividing evenly for 6 Arayes. Press it down to ensure it's well-packed.

Brush with Olive Oil:

  • Mix the olive oil with all the brushing spices. Brush the outer side of each pita to help them crisp up.
  • Preheat your oven to 400°F (200°C) and place the stuffed pitas on a baking sheet. If baking, do not use parchment paper; lay them on a rack on top of a baking sheet to ensure air circulates around them and the drippings fall onto the sheet.
  • Bake for approximately 15-20 minutes, or until the meat is cooked and the bread is crispy.

Serve:

  • Once cooked, remove the Arayes from the oven.
  • Optional: Sprinkle chopped parsley on top and serve with tahini sauce on the side.
Tried this recipe? Tag@mamalivingabroad
5 from 2 votes
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Tina
Tina
3 months ago

Oh my god! My family loved it5 stars

Etty
Etty
3 months ago

Added Shawarma spice! so good5 stars

Tammy
Tammy
3 months ago

simple delicious!