Arayes (Lebanese Crispy Meat Stuffed Pita)
This recipe details the preparation of Arayes, a popular Lebanese street food. It involves stuffing pita bread with a savory mixture of ground meat, fresh herbs, and aromatic spices. The stuffed pitas are then cooked until beautifully golden and crispy on the outside, with the seasoned meat cooked through. Arayes offer a delightful textural contrast and a rich, spiced flavor profile, perfect as an appetizer or a light meal.
Equipment
- 1 Mixing Bowl
- 1 Grater For yellow onion
- 1 Chef's Knife and Cutting Board
- 1 Large Skillet or Grill Pan For cooking the pita
- 1 Spatula For pressing and flipping
Ingredients
Main
- 12 ounces ground lamb beef or turkey
- 1/4 cup finely chopped parsley
- 3 garlic cloves 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
Instructions
- In a mixing bowl, combine the ground lamb (or beef/turkey), finely chopped parsley, minced garlic, grated yellow onion, cumin, coriander, smoked paprika, allspice, cayenne pepper, kosher salt, and black pepper.
- Mix thoroughly until all ingredients are evenly distributed, being careful not to overwork the meat. Allow the mixture to rest for 15-20 minutes for flavors to meld.
- Carefully open each pita bread to create a pocket.
- Evenly spread a thin layer of the seasoned meat mixture inside each pita pocket, ensuring it covers the entire inner surface.
- Brush the exterior of both sides of the stuffed pita bread generously with olive oil (not listed in original ingredients, but essential for crispness).
- Heat a large skillet or grill pan over medium heat.
- Place the stuffed pitas in the hot skillet or on the grill.
- Cook for 4-6 minutes per side, pressing gently with a spatula, until the pita is golden brown and crispy, and the meat filling is thoroughly cooked.
- Remove the Arayes from the heat and let them rest for a minute or two.
- Cut each Arayes into wedges and serve immediately with desired accompaniments.
Notes
For optimal flavor development, prepare the meat mixture and allow it to rest in the refrigerator for at least 30 minutes. This allows the spices to fully meld with the meat. When stuffing the pita, ensure an even, thin layer of meat to promote even cooking and crispness. Avoid overstuffing, which can lead to soggy pita or undercooked meat. Brushing the exterior of the pita with a good quality olive oil before cooking is crucial for achieving that characteristic golden-brown, crispy texture. Cook over medium heat, applying gentle pressure to ensure contact with the cooking surface. Serve immediately with a side of plain yogurt or a simple fresh salad to cut through the richness.