Description
Classic Lebanese Crispy Meat Stuffed Pita, known as Arayes, features spiced lamb or beef mince stuffed into thin pita pockets, pan-fried to golden perfection. Served with a creamy whipped tahini yogurt sauce, this savory Middle Eastern treat is quick to prepare and packed with bold flavors.
Ingredients
Units
Scale
Spiced Meat Filling
- 1/2 brown onion, grated
- 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 (or plain paprika)
- 3/4 tsp ground allspice (or mixed spice)
- 1/2 tsp cayenne pepper (reduce or omit for less spicy)
- 1 1/4 tsp cooking/kosher salt
Pita Bread
- 5 thin pocket pita breads (~15cm/6" diameter), cut in half (10 halves total)
- Olive oil spray or brush, for frying
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
Instructions
- Prepare the Meat Filling: Grate the brown onion using a box grater directly into a bowl to capture all the juices. Add the lamb or beef mince, finely grated garlic cloves, chopped parsley (if using), ground coriander, cumin, smoked paprika, allspice, cayenne pepper, and salt. Mix thoroughly with your hands until evenly combined.
- Portion and Shape the Filling: Divide the meat mixture into 10 equal portions, roughly 55 to 60 grams (about 1/4 cup) each. Flatten each portion into a semi-circle shape that is slightly smaller than the pita bread halves to facilitate stuffing.
- Stuff the Pita Breads: Gently open each pita half to create a pocket. Place one portion of the meat filling inside. Close the pita and press firmly to spread the filling evenly to the edges, making the stuffed pita flat. If the pita tears, warm it in the microwave for 30 seconds to soften before stuffing.
- Preheat and Prepare for Cooking: Preheat your oven to 50°C (120°F) and place a rack on a tray; this is to keep the cooked Arayes warm while you finish frying the rest.
- Cook the Arayes: Heat a large frying pan over medium-high heat. Spray or brush both sides of the stuffed pita with olive oil. Place 2-3 pita halves in the pan, pressing down lightly with a spatula. Cook for about 2 minutes on each side until golden brown and crispy, ensuring the meat cooks through due to its thin layer.
- Keep Warm: Transfer cooked Arayes onto the rack in the preheated oven to keep them warm while finishing the rest.
- Prepare the Whipped Tahini Yogurt Sauce: In a heatproof bowl, whisk together plain yogurt, tahini, lemon juice, finely grated garlic, and salt until smooth. Microwave the mixture on high for 15 seconds, then whisk again until it resembles soft whipped cream. Serve slightly warm or at room temperature.
- Serve: Optionally cut the Arayes in half. Arrange on a serving platter and serve with the whipped tahini yogurt sauce. Enjoy immediately for best texture and flavor.
Notes
- Pita bread: Use thin pocket pita breads that can be split open easily for stuffing. Thicker pita breads can also be used but may require slightly longer cooking time.
- Meat choice: Lamb is traditional and flavorful, but beef is an excellent alternative.
- Spiciness: The recipe uses 1/2 teaspoon cayenne pepper; reduce to 1/4 teaspoon or omit for milder flavor.
- Grated onion adds moisture and flavor without needing pre-cooking.
- Tahini: Use hulled tahini which is milder; Chinese sesame paste can be substituted if available.
- If pita is difficult to open, warm it in the microwave for 30 seconds then gently separate with a butter knife.
- Sandwich press can be used for convenience but pan frying results in a crispier crust.
- You can assemble Arayes ahead of time and store in the fridge or freeze ready to cook on demand.
- Serving suggestion: 3 pita halves per person with a side salad makes a satisfying meal.
Nutrition
- Serving Size: 1 pita half
- Calories: 226
- Sugar: 1g
- Sodium: 532mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 1g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 39mg
