Meet my latest obsession – Arayes! Pita pockets stuffed with seasoned meat kofta filling, then pan fried until crispy. Think: Lebanese quesadillas / easy gozleme. Enjoy for dinner or pass them around as an appetiser. I can’t stop eating these!
Arayes – Lebanese street food!
Every now and then I happen across a recipe that really catches me by surprise. Something I’ve never heard of before that’s devilishly tasty, a little different to the usual yet easy and relatively fast to make.
Today’s Arayes is one such recipe, introduced to me by Chef JB, discovered during his globe trotting days.
Originating from the Middle East, Arayes is a pita or flatbread that’s stuffed with raw seasoned meat kofta filling then pan fried, grilled or baked until crispy. Think of it like quesadillas – but with Middle Eastern spiced filling – or an easier version of lamb gozleme.
As with many traditional recipes, there are variations between countries, including the seasoning in the meat, the type of bread used, thickness of meat etc. The Arayes I’m sharing today is a Lebanese one. It’s easy. You can get all the ingredients at any grocery store.
And it’s Outrageously Delicious. (You know I’m deadly serious when I capitalise!)
Ingredients in Arayes
Here’s what you need to make Arayes.
Spiced kofta filling
Here’s what you need for the spiced kofta filling used to stuff the pita bread.
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Protein – Lamb is a favoured protein in the Middle East and goes so well with the Lebanese spice mix we’re using today! However, beef is a very close second.
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Spice mix – No unusual players here in this Lebanese kofta spice mix! There’s a fairly generous amount – almost 3 tablespoons – which sounds like a lot. This is because the meat is spread very thinly inside each pita bread so you actually don’t end up with very much with each bite. So you want it to be heavy on the spicing!
Spice note: Mild kick, only 1/2 tsp cayenne across 10 pita bread halves. To reduce to subtle, cut down cayenne to 1/4 tsp. Or omit.
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Onion and fresh garlic – For aromatic flavour in the kofta filling.
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Parsley – Optional for nice little bits of green throughout.
Pita bread and oil
Arayes is and can be made with all sorts of pita breads – large, small, thin, thick. Have fun and experiment!
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Pita Bread – The pita bread I use is 15cm / 6″ wide. You need pita bread pockets that can be split open to stuff the meat inside. Thinner is better as it’s easier to cook the meat through. Fellow Aussies – I use Nana brand pita bread from Woolies, Coles.
Alternatives/variations – I’ve made this with the breadier, thicker pita bread pockets too (like used in this recipe) and it works great, just takes a minute or two longer for the meat to cook. Large Lebanese bread ~30cm/12″ wide also works! You need 2 to 3, spread the meat inside using a butter knife, pan fry until crisp then cut into pieces. And if you can’t find any pita pockets at all, you could even make Arayes using any flatbreads you can get your hands on, or even tortillas! Just make them like quesadillas – spread the meat filling on half then fold over.
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Olive oil spray works best for cooking, I found. Using oil in the pan makes the pita pockets a little too greasy. If you don’t have spray, just brush the surface with olive oil.
How to make Arayes
A unique step in making Arayes is that the meat is raw when stuffed inside the pita bread. So as it cooks, the meat juices flavour the inside of the pita bread while the outside goes golden and crispy. It’s sooooo good!!
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Grate the onion using a standard box grater. Why grate rather than chop? Because grated is finer than chopped so you don’t need to cook the onion separately before mixing into the meat. It will cook enough with the meat. Plus, the onion juices make the meat mixture even tastier!
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Filling – Add the meat and all the other filling ingredients, then mix well with your hands.
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Semi-circle shape – Divide into 10 portions, roll into a ball then pat into a thin semi-circle shape approximating the size of half a pita bread.
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Stuff the meat inside the pita bread. PRO TIP: If you have trouble prying the pocket open, microwave for 15 seconds on high to soften then run a butter knife inside the slit.
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Flatten – Close the pita bread then press down and out to spread the meat to the edges of the pita bread. Though – no need to be too meticulous here! You just don’t want giant areas of meat-less pita bread.
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Spray each side with oil. I prefer spraying because I found using oil in the pan makes the Arayes too greasy. Plus, you use far less oil!
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Pan fry 4 min – Then pan fry on medium high for 2 minutes on each side until crispy. The meat will cook through in this time because it’s so thin! I do 2 or 3 halves at a time. Cook as many as you can fit in a single layer.
Keep cooked Arayes warm in a low oven on a rack set over a tray (rack prevents underside from getting soggy) as you continue cooking. Or – get 2 pans going to speed things up!
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Serving – Pile Arayes onto a platter and serve with Tahini dipping sauce. Serve them whole, as they are. Or cut them into smaller pieces – it’s up to you!
Whipped Tahini Yogurt Dipping Sauce
I think you’ll really like the Whipped Tahini Yogurt dipping sauce too. It’s got a unique texture almost like soft whipped cream. Made with just tahini, yogurt, lemon and garlic, the trick is to warm the mixture in the microwave slightly before whisking. Then as you whisk it, it becomes almost a bit aerated like whipped cream! Neat little trick I picked up from a Fatteh recipe by Nigella Lawson.
If you’ve got any of the sauce leftover, use it as a dip or slather onto toast like you would with goats cheese, then pile on marinated mushrooms or roast vegetables for a delicious crostini. Enjoy! – Nagi x
Watch how to make it
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Crispy Lebanese Meat Stuffed Pita – Arayes
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Ingredients
- 5pita bread, the thin pocket type, ~15cm/6″ diameter (250g/8oz pack), cut in half (Note 1)
- Olive oil spray(or brush with olive oil)
Spiced meat filling:
- 1/2brown onion
- 500g/ 1 lblamb or beef mince(ground meat) (Note 2)
- 2garlic cloves, finely grated
- 1tbspfinely chopped parsley, optional
- 3tspground coriander
- 3tspground cumin
- 1 1/2tspsmoked paprika(sub plain paprika)
- 3/4tspground allspice(sub mixed spice)
- 1/2tspcayenne pepper(reduce/omit for less spicy – Note 4)
- 1 1/4tspcooking/kosher salt
Whipped tahini yogurt sauce:
- 1cupplain yogurt
- 2tbsptahini(or Chinese sesame paste – Note 5)
- 1tbsplemon juice
- 1garlic clove, finely grated
- 1/2tspcooking/kosher salt
Instructions
Spiced meat filling:
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Grate the onion in a bowl using a standard box grater. We want the juices and all! (Note 4)
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Meat filling – Add remaining meat filling ingredients. Mix well with your hands.
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Divide stuffing in 10 (about 55 to 60g per portion, 1/4 cup). Flatten into a semi-circle shape slightly smaller than the pita bread half.
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Stuff – Gently open a pita then place the meat inside. Close, then press to spread to the edge and make it fairly evenly flat. (Is your pita tearing? See Note 5 for tip!)
Cooking Arayes:
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Preheat oven to 50C/120F. Place a rack on a tray. (To keep cooked Arayes warm.)
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Cook – Heat a large frying pan over medium high heat. Spray both sides of the pita with olive oil then place 2 or 3 pieces in the pan (whatever you can fit). Cook for about 2 minutes on each side, pressing down lightly with a spatula, until golden and crispy. The meat is spread so thin it cooks really quickly! {Sandwich press – Note 7}
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Keep warm – Transfer cooked Arayes onto the rack and put in the oven to keep warm. Cook remaining pita.
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Serve – Cut in half if desired (sometimes I do, sometimes I don’t!). Pile Arayes onto a serving platter. Serve with Whipped Tahini sauce. Enjoy!
Whipped tahini sauce:
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Place ingredients in a heatproof bowl and whisk to combine. Microwave for 15 seconds on high. Whisk again – it should resemble soft whipped cream. Use slightly warm or at room temperature.
Recipe Notes:
- Large Lebanese bread ~30cm/12″ wide also works! You need 2 to 3, spread the meat inside using a butter knife, pan fry until crisp then cut into pieces.
- Tortillas or other flatbreads – Smear meat on half, fold over like a quesadilla and cook!
2. Meat – Lamb is a favoured protein in the Middle East and goes soooo well with the spicing. But beef is a close second!3. Spiciness: Mild kick, only 1/2 tsp cayenne across 10 pita bread halves. To reduce to subtle, cut down cayenne to 1/4 tsp. Or omit.4. Grated onion is finer than chopped so it doesn’t need to be cooked separately before mixing into the raw meat. It cooks through with the meat! Plus, juices adds more flavour.5. Tahini – A paste made with sesame seeds. Usually found in the health food aisle at grocery stores. Use hulled tahini (more common), not un-hulled which is darker and more bitter. The jar label will specify whether the tahini is hulled or un-hulled.Use Chinese sesame paste as a sub if you have leftovers from another recipe I’ve shared, like this one or this one!6. Trouble opening the pita bread? Can happen if it’s not super fresh! Microwave 30 sec on high to warm – this will soften it. Then insert a butter knife and run it along the pocket to loosen, then open. Warm one at a time, then do more as you get faster with stuffing!7. Sandwich press – I tried making these in a sandwich press and while it does work, the bottom is not quite as crispy as pan frying because the weight of the lid presses down on the meat more which makes more fat come out. But for convenience, it’s excellent!8. Make ahead! Assemble the pitas then keep them in the fridge for a couple of days, ready to cook on demand. Or – freeze!Serving size – I find 3 pita halves sufficient for a meal with a side salad though heartier appetites would want more. 🙂Nutrition for one piece (ie half a pita).
Nutrition Information:
Similar crispy breads with tasty things inside
Life of Dozer
This dog really will eat anything. (Well, except kale! 😂)
