Arayes (Lebanese Crispy Meat Stuffed Pita) Recipe

Arayes is one of those dishes that will leave you thinking, why didnt I think of that? Its simple yet delicious, and the concept is surprisingly easy to recreate. Imagine a crispy, golden-brown pita filled with perfectly seasoned meat. This recipe is perfect for experimenting with different flavors, as you can adjust the type of meat, spices, and sauces to your liking. While tahini yogurt sauce pairs wonderfully with these sandwiches, you can opt for other sauces or dips of your choice. Lets dive into how to make these tasty Arayes!

Ingredients

Filling:

• 12 ounces ground lamb, beef, or turkey
• 1/4 cup chopped parsley
• 3 cloves garlic, finely minced
• 3 tablespoons grated yellow onion
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1 teaspoon smoked paprika
• 1/4 teaspoon ground allspice
• 1/8 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Tahini Yogurt Sauce:

• 1 rounded tablespoon tahini
• 1 tablespoon lemon juice
• 1 tablespoon water
• 1/2 cup plain Greek yogurt
• 1 clove garlic, finely grated
• 1 pinch cayenne pepper
• 1/4 teaspoon kosher salt, or to taste

Arayes:

• 2 pita breads
• 3 tablespoons olive oil for pan-frying
• Lemon wedges (optional)

Directions

1. Start by adding the ground meat to a mixing bowl. Sprinkle in the chopped parsley, minced garlic, grated onion, cumin, coriander, smoked paprika, allspice, cayenne pepper, kosher salt, and black pepper. Use your hands or a fork to mix the ingredients evenly.
2. Cover the bowl and let the mixture chill in the refrigerator for at least 1 hour, or up to 12 hours for better flavor.
3. While the meat is chilling, prepare the tahini yogurt sauce. In a microwave-safe bowl, combine tahini, lemon juice, and water. Heat on High for about 30 seconds, or until very hot.
4. Transfer the tahini mixture into a larger bowl. Add the Greek yogurt, grated garlic, a pinch of cayenne pepper, and 1/4 teaspoon salt. Whisk everything together until smooth and creamy. Chill the sauce until youre ready to serve.
5. Next, cut each pita in half and gently open each half without tearing the edges. If you find it difficult to open the pitas, you can warm them in a dry pan to soften them, which will make the process easier.
6. Divide the meat mixture into 4 equal portions. Stuff each pita half with one portion of the meat. Gently press the pita to spread the meat evenly, making sure it reaches all the way to the cut side of the pita.
7. Heat olive oil over medium heat in a large skillet. Once hot, place the stuffed pitas in the pan. Cook each pita for 3 to 4 minutes per side, until the meat is cooked through and the pita bread is golden-brown and crispy.
8. Once cooked, remove the pitas from the skillet and serve immediately with the tahini yogurt sauce on the side. Optionally, garnish with lemon wedges for a fresh, tangy kick.

Chef's Note:

The filling is very boldly seasoned, so feel free to adjust the spices to your taste. You can test the seasoning by cooking a small portion of the filling first. This will help ensure the flavor is just right before you stuff the pitas.

Nutrition Facts (per serving)

• Calories: 553
• Total Fat: 30g (39% Daily Value)
• Saturated Fat: 9g (44% Daily Value)
• Cholesterol: 84mg (28% Daily Value)
• Sodium: 801mg (35% Daily Value)
• Total Carbohydrate: 39g (14% Daily Value)
• Dietary Fiber: 3g (9% Daily Value)
• Total Sugars: 2g
• Protein: 31g (62% Daily Value)
• Vitamin C: 7mg (8% Daily Value)
• Calcium: 136mg (10% Daily Value)
• Iron: 4mg (25% Daily Value)
• Potassium: 514mg (11% Daily Value)