Arayes (Crispy Pita Stuffed with Spiced Ground Meat)
Give your snack time a protein-packed upgrade with my flavorful and easy Arayes Recipe. These delectably juicy, meat-filled, crispy-edged pitas are a staple street food in the Middle East and I couldn’t wait to bring them to your home kitchen!
From Mexican ground beef quesadillas, beef empanadas, and ground beef burritos to Russian beef chebureki, and Nigerian meat pies, serving seasoned ground beef in starchy vessels is a global phenomenon. Arayes are the Lebanese interpretation of this comfort food pairing, though they are popular across the Levant.
How to Make Arayes
Watch the full video recipe to learn how to make this Authentic Arayes Recipe. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.
Prefer the written recipe? Scroll down to the recipe box 👇
Why You’ll Love Lebanese Arayes
- With over 395,000 views and 4,500 likes on my YouTube video recipe, it’s clear the people have spoken: homemade arayes are awesome.
- You need fewer than 10 ingredients, and if your pita bread is already baked, it takes just 15-20 minutes to make a dozen meaty pockets of snackable goodness.
- While authentic arayes are filled with beef, lamb, or a combination of both, feel free to customize your crispy pitas with different fillings—from chicken, turkey or pork to vegetarian options like mushrooms, walnuts, and tofu. Read on below for ideas!
Ingredients & Substitutions
- Pita Bread – Use medium-thick pita pockets—too thin and they’ll tear, too thick and they’ll overpower the filling. My homemade Israeli pita bread is just right, but feel free to use store-bought for convenience.
- Onion – I typically use white onions, which have a sharper flavor and retain their textural “bite” better than yellow or red onions.
- Ground Beef – Opt for a 15-20% fat blend to ensure your arayes are perfectly juicy.
- Fresh Parsley – Using fresh herbs adds a lovely brightness, but in a pinch you can use ⅓ as much dried parsley.
- Baharat, Ground Cumin, & Paprika – This trio of warming spices gives the meaty filling a cozy vibe. Feel free to use sweet, hot, or smoked paprika depending on your preferences!
- Olive Oil, Kosher Salt & Freshly Cracked Black Pepper – The basics! Make sure to choose olive oil with a higher smoke point since we’re using it for pan-frying.
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇
What is baharat?
Baharat is a staple spice blend in Middle Eastern cooking—the word baharat simply means “spices” in Arabic. It’s the region’s answer to Indian masala blends, offering layers of warmth, depth, and subtle sweetness in every pinch.
The classic version usually includes cumin, coriander, paprika, black pepper, cardamom, nutmeg, cloves, and cinnamon. But just like curry powders and chili blends, there are countless regional spins. Some versions add floral notes from rose petals, a whisper of mint, or a touch of star anise.
For authentic arayes, baharat is an essential component—it brings out the richness of the meat and adds a signature warmth. Can’t find it? Spicy garam masala can work in a pinch, or you can easily mix your own at home using pantry spices.
Which Cooking Method Is Best?
All of these methods work beautifully—choose depending on your setup and flavor preferences.
- Grill: Perfect for summer! Grilling gives arayes a deliciously smoky, charred flavor. Just be sure to oil the grates well and flip often to avoid burning. Use medium heat and cook with the lid closed to help the filling cook through.
- Oven: Ideal for indoor cooking or batch prep. Bake at 350°F (180°C) for 12–15 minutes, flipping halfway through. For extra crispiness, switch to broil during the last 2–3 minutes—just watch closely to prevent burning.
- Stovetop: No grill or oven? A cast iron skillet on the stovetop works great too—press the arayes slightly and cook over medium heat until golden and cooked through on both sides.
Optional Variations & Dietary Adaptations
While this version sticks to the classic combo of ground beef, onion, fresh parsley, and warm spices, arayes are incredibly flexible. Here are some fun ways to customize them:
- Protein Swap: Use ground lamb for richer meat arayes, or go half-and-half with beef and lamb. For a lighter version, try ground turkey or chicken.
- Add-Ins: Finely chopped garlic, pine nuts, harissa, or chili flakes can add extra punch and texture.
- Vegetarian Arayes: Swap the meat for a mix of sautéed mushrooms, finely chopped walnuts, and lentils seasoned with baharat. This hearty combo mimics the texture of ground meat and soaks up flavor beautifully.
- Cheesy Twist: Add shredded mozzarella, crumbled feta, or a plant-based cheese for a hit of creamy, salty, gooey goodness.
- Herb Boost: Swap parsley for cilantro or mint, or use a mix of all three for a fresh, green lift.
Expert Tips & Tricks
- To Check For Doneness, use a meat thermometer (70-74ºC/160-165ºF) or cut in half (there should be no pink remaining). If you want to be extra safe, you can bake on a sheet pan in a 180ºC/350ºF oven for 5-7 minutes after pan-frying or grilling.
- Don’t Overfill: A thin layer of filling (about ¼ inch thick) ensures the meat cooks evenly and the pita stays crisp, not soggy. Too much filling = undercooked centers or overcooked bread.
- Preheat Your Pan or Grill: Whether you’re using a skillet, grill, or oven, make sure it’s hot before cooking. This helps the outside crisp up quickly while locking in the juices.
- Press Gently: Use a spatula or grill press to gently flatten the arayes while cooking. This creates better surface contact for even browning.
- Oil Generously: Don’t skimp on the olive oil—it helps achieve that golden, crunchy exterior and adds great flavor. Brush both sides before cooking.
- Flip Frequently: To prevent burning and ensure even cooking, flip the arayes every 2–3 minutes, especially on a grill or stovetop.
- Rest Before Serving: Let the arayes rest for a couple of minutes after cooking. This allows the juices to redistribute and prevents soggy pita.
How to Serve
- Salads: Arayes pair beautifully with fresh sides like tabbouleh (which is also originated in lebanon), coleslaw, kale salad with nuts and cranberries, or a grilled halloumi salad for extra richness.
- Dips and Sauces: Serve with classic Middle Eastern dips like tzatziki, creamy hummus, smoky baba ganoush, simple tahini sauce, or even guacamole for a fun twist.
Storage & Reheating
- Meal-Prep: You can stuff and refrigerate raw arayes up to 1 day ahead.
- Leftover pan-fried arayes will keep in the fridge for up to 3 days.
- Freezer:
- Before Cooking: Stuff the pita, brush with oil, then wrap each in foil or parchment and place in a freezer-safe bag. Freeze for up to 2 months. To cook: Let thaw in the fridge overnight.
- After Cooking: Cool completely, wrap tightly, and freeze. Reheat in the oven or air fryer until warmed through and crispy.
- Reheat in a grill pan, regular skillet or 180ºC/350ºF oven until hot and crispy again.
More Recipes
Arayes (Crispy Pita Stuffed with Spiced Ground Meat)
Equipment
Ingredients
- 4 Pita bread halved
- 1 Onion grated
- 1 lbs. (450 g) Ground beef read notes
- ¼ Parsley chopped
- 1 teaspoon Salt or to taste
- ½ teaspoon Pepper
- 1 teaspoon Paprika
- ½ teaspoon Cumin
- 1 teaspoon Baharat read notes
- 4 tablespoons Olive oil or as needed
Instructions
- 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.
- 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.
- 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.
- 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 2–4 minutes, pressing lightly with a spatula to ensure even crisping. Cook until the pita is crispy and the meat is fully cooked through.
- Serve: Serve the Arayes hot, with a side of tahini sauce, yogurt, pickles, or a fresh chopped salad for a complete meal.
Video
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:
- 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).
- Cut and check: Carefully cut one Arayes in half. The meat should be fully cooked with no pink remaining.
- 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.
Nutrition
FAQs
Arayes” (عرائس) means “brides” in Arabic. The name refers to how the pita is “stuffed” and “pressed together,” almost like a wedding of bread and meat.
Absolutely. Bake at 180°C/350°F for 15–20 minutes, flipping once. For extra crispiness, broil for the last 2–3 minutes.
Absolutely. Lamb adds richness, while chicken or turkey are leaner options. You can also mix beef and lamb for extra flavor.
Was surfing you tube and stumbled across this recipe what luck! I doubt I’ll ever eat a hamburger again these were awesome! I can see trying them with ground chicken or beef thanks so much for a easy delicious recipe
Love this recipe, making it for years!