Description of this recipe Arayes are Lebanese-style meat-stuffed pitas, grilled or pan-fried to crispy perfection. Imagine biting into a warm, crunchy pita pocket filled with flavorful, spiced meat. This is Arayes! It’s a popular street food in Lebanon and across the Middle East, known for its simplicity and incredible taste. This recipe provides a straightforward method for creating these delicious treats at home.
Why you will love this recipe
You will love this Arayes recipe because it’s incredibly easy to make, requiring minimal ingredients and straightforward steps. It’s a perfect quick meal or appetizer that can be prepared in under 30 minutes. The spice blend used in the meat filling is aromatic and flavorful, providing a delicious Middle Eastern taste that’s both comforting and satisfying. Plus, the whipped tahini yogurt sauce adds a creamy, tangy element that perfectly complements the crispy, savory pita. It’s a guaranteed crowd-pleaser!
Ingredients:
- 5 pita bread, the thin pocket type, ~15cm/6″ diameter (250g/8oz pack), cut in half
- Olive oil spray (or brush with olive oil)
Spiced meat filling:
- 1/2 brown onion
- 500g/ 1 lb lamb or beef mince (ground meat)
- 2 garlic cloves, finely grated
- 1 tbsp finely chopped parsley, optional
- 3 tsp ground coriander
- 3 tsp ground cumin
- 1 1/2 tsp smoked paprika (sub plain paprika)
- 3/4 tsp ground allspice (sub mixed spice)
- 1/2 tsp cayenne pepper (reduce/omit for less spicy)
- 1 1/4 tsp cooking/kosher salt
Whipped tahini yogurt sauce:
- 1 cup plain yogurt
- 2 tbsp tahini (or Chinese sesame paste)
- 1 tbsp lemon juice
- 1 garlic clove, finely grated
- 1/2 tsp cooking/kosher salt
Preparation:
Step 1: Spiced Meat Filling – Begin by grating the onion into a bowl using a box grater. It is important to grate the onion as opposed to dicing it because the juices released contribute significantly to the moisture and flavor of the meat mixture, ensuring it remains succulent during cooking.
Step 2: Combine Ingredients – Add the ground lamb or beef to the grated onion. Then, incorporate the finely grated garlic, chopped parsley (if using), ground coriander, ground cumin, smoked paprika, ground allspice, cayenne pepper, and salt.
Step 3: Mix Well – Use your hands to thoroughly mix all the ingredients together. Ensure that the spices are evenly distributed throughout the meat. This step is crucial for achieving a consistent flavor in every bite. The warmth of your hands helps to meld the flavors together more effectively.
Step 4: Divide Filling – Divide the meat mixture into 10 equal portions, roughly about 55 to 60g (or approximately 1/4 cup) per portion. Flatten each portion into a semi-circle shape. Make sure the semi-circle is slightly smaller than the pita bread half, allowing room for the pita to seal properly.
Step 5: Stuff the Pitas – Gently open a pita bread half and place one portion of the meat filling inside. Close the pita, then use your fingers to press down and spread the meat evenly to the edges. This ensures that the meat cooks evenly and that every bite is flavorful. If the pita is tearing, lightly moisten it with water before stuffing.
Step 6: Prepare to Cook – Preheat your oven to 50°C/120°F and place a rack on a baking tray. This low temperature setting is used to keep the cooked Arayes warm without overcooking them while you prepare the remaining portions.
Step 7: Cook the Arayes – Heat a large frying pan over medium-high heat. Spray both sides of the stuffed pita with olive oil spray (or brush lightly with olive oil). Olive oil helps to achieve a crispy golden crust.
Step 8: Pan-Fry – Place 2 or 3 stuffed pitas in the pan, depending on the size of your pan, ensuring not to overcrowd it. Cook for about 2 minutes on each side, pressing down lightly with a spatula to ensure even contact with the pan. This helps the meat cook through and the pita to crisp up nicely.
Step 9: Keep Warm – Once cooked, transfer the Arayes to the rack in the preheated oven to keep warm while you cook the remaining pitas.
Step 10: Whipped Tahini Sauce – In a heatproof bowl, combine the plain yogurt, tahini (or Chinese sesame paste), lemon juice, grated garlic, and salt. Whisk to combine thoroughly.
Step 11: Heat the Sauce – Microwave the tahini sauce for 15 seconds on high. Whisk again. This process helps to create a smooth, whipped consistency, making it more palatable. The sauce should resemble soft whipped cream.
Step 12: Serve – Remove the Arayes from the oven. Cut each pita in half if desired, then pile them onto a serving platter. Serve immediately with the warm Whipped Tahini sauce.
COOKING Rating:
Easy
Serving Suggestions:
Arayes are delicious on their own as a snack or light meal. They also pair well with:
- A side salad with a lemon-herb vinaigrette
- Pickled vegetables like cucumbers or turnips
- A dollop of hummus or baba ghanoush
- A sprinkle of fresh herbs like mint or cilantro
Tips:
- Use fresh pita bread for the best results. If your pita bread is slightly dry, lightly moisten it with water before stuffing to prevent tearing.
- Don’t overstuff the pitas. Too much filling will make them difficult to cook evenly and can cause the pita to break.
- Adjust the amount of cayenne pepper to suit your spice preference.
- For a vegetarian version, substitute the meat filling with a mixture of crumbled feta cheese, spinach, and chopped vegetables like tomatoes and cucumbers.
- If you don’t have a frying pan, you can also cook Arayes in a sandwich press or grill.
Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes
Nutritional Information: (per serving, approximate) Calories: 450 Protein: 25g Sodium: 700mg
Conclusion
Crispy Lebanese Meat Stuffed Pita – Arayes, are a delightful and easy way to enjoy the rich flavors of Lebanese cuisine at home. With a perfectly spiced meat filling nestled in a crispy pita pocket and complemented by a creamy tahini yogurt sauce, this recipe is sure to become a favorite. Whether you’re looking for a quick weeknight dinner, a tasty appetizer for a party, or just a flavorful snack, Arayes are a fantastic choice. The versatility of this dish allows for customization based on your preferences, from adjusting the spice level to experimenting with different fillings. So gather your ingredients, follow these simple steps, and treat yourself to a taste of the Middle East with this delicious Arayes recipe.
Questions and Answers about this recipe
Q1: Can I use ground chicken or turkey instead of lamb or beef? A: Yes, you can definitely use ground chicken or turkey as a substitute for lamb or beef. Keep in mind that the flavor profile will be slightly different, but still delicious. Chicken and turkey tend to be leaner, so you might want to add a tablespoon of olive oil to the meat mixture to keep it moist.
Q2: What if I don’t have all the spices listed in the recipe? A: If you’re missing some of the spices, don’t worry! You can still make a tasty Arayes. The most important spices for the authentic flavor are coriander, cumin, and paprika. If you’re missing allspice, you can use a pinch of cinnamon or nutmeg as a substitute. Adjust the amounts to your liking.
Q3: Can I prepare the Arayes ahead of time? A: Yes, you can prepare the meat filling ahead of time and store it in the refrigerator for up to 24 hours. You can also stuff the pitas in advance, but it’s best to cook them just before serving to ensure they are crispy. If you’ve already cooked the Arayes, you can reheat them in the oven or a frying pan, but they might not be as crispy as freshly cooked ones.
Q4: How do I prevent the pita bread from tearing when stuffing it? A: To prevent the pita bread from tearing, make sure it’s fresh and pliable. If the pita is a bit dry, lightly moisten it with water before stuffing. Also, don’t overstuff the pitas; too much filling can cause them to break. Gently open the pita pocket and carefully spread the meat filling evenly.
Q5: Can I grill the Arayes instead of pan-frying them? A: Absolutely! Grilling the Arayes adds a wonderful smoky flavor. Preheat your grill to medium heat, lightly oil the grates, and grill the stuffed pitas for about 3-4 minutes per side, pressing down lightly with a spatula. Watch them carefully to prevent burning.
