Arayes Recipe (Crispy Meat-Stuffed Pita) | How to Make Arayes

Wed, 11 Jun 2025 19:36:05 +0000

Crispy on the outside, juicy on the inside—these Lebanese Arayes are the ultimate meat-stuffed pita snack! In this video, I’ll show you how to make authentic arayes at home using simple ingredients and three easy cooking methods: grill, oven, or stovetop. Perfect for lunch, dinner, picnics, or BBQs.

►Full written recipe: https://thecookingfoodie.com/r....ecipe/arayes-pita-st

►Homemade pita bread recipe (full guide + important tips): https://youtu.be/PXlo1L_p42U

► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie

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Ingredients
4 Pita bread, halved
1 Onion, grated
1 lbs. (450g) Ground beef
1/4 Parsley, chopped
1 teaspoon Salt (or to taste)
1/2 teaspoon Pepper
1 teaspoon Paprika
1/2 teaspoon Cumin
1 teaspoon Baharat
Olive oil

Instructions:
1. Prepare the Meat Filling: In a large bowl, combine the ground beef, grated onion (including its juices), chopped parsley, salt, pepper, paprika, cumin, and Baharat. Mix well until fully combined. For the best texture, gently knead the mixture by hand until it holds together but avoid overworking.
2. Fill the Pitas: Cut each pita bread in half to create pockets. Carefully open each pocket slightly without tearing it. Stuff each pita half with an even layer of the meat mixture, pressing it gently to spread the filling uniformly all the way to the edges. Avoid overstuffing to ensure even cooking.
3. Brush with Olive Oil: Lightly brush both sides of each stuffed pita with olive oil. This step helps achieve a crispy, golden exterior during cooking.
4. Grill: Preheat a grill or grill pan over medium heat. Start by placing the Arayes cut side down and grill for 2–3 minutes until nicely charred. Then flip and grill each flat side for 3–4 minutes, pressing lightly with a spatula to ensure even crisping. Cook until the pita is crispy and the meat is fully cooked through.
5. Serve: Serve the Arayes hot, with a side of tahini sauce, yogurt, pickles, or a fresh chopped salad for a complete meal.
Notes:
• Meat Selection: Choose meat with some fat (at least 15–20%) for juicy and flavorful Arayes. You can substitute ground lamb, a mix of lamb and beef, or even ground chicken, adjusting cooking times slightly.
• Doneness: Since the meat is raw inside the pita, it’s crucial to ensure the Arayes are fully cooked for both safety and flavor. Here are three ways to check for doneness:
o Use a meat thermometer: Insert it into the center of the Arayes. The internal temperature should reach at least 70°C–74°C (160°F–165°F).
o Cut and check: Carefully cut one Arayes in half. The meat should be fully cooked with no pink remaining.
o Finish in the oven: If you’re unsure or want to be extra safe, after grilling or pan-frying, transfer the Arayes to a preheated oven at 180°C (350°F) and bake for an additional 5–7 minutes until fully cooked through.
• Make-Ahead and Storage: You can stuff and assemble the Arayes up to 1 day in advance. Store them uncooked in an airtight container in the refrigerator. Leftover cooked Arayes can be refrigerated for up to 3 days. Reheat on a grill pan, regular pan, or in a 180°C (350°F) oven for a few minutes until hot and crispy again.
• Spice Tips: Adjust spices according to your taste. Add a pinch of chili flakes if you prefer it spicy. No Baharat? Use garam masala or substitute with a simple mix of cinnamon, allspice, and a pinch of nutmeg.
• Pita Tips: Use medium-thick pita: Too thin and it may tear; too thick and the pita may overpower the filling.