Arayes (Middle Eastern Meat-Stuffed Pita)
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
25 mins
-
Total Time
35 mins
-
Servings
6 pita halves
-
Calories
256 kcal
-
Course
Main Course
Arayes (Middle Eastern Meat-Stuffed Pita)
Description
This recipe for Arayes uses lean ground beef mixed with grated onion and garlic, garlic and onion powders, black pepper, salt, fresh mint, basil, chili flakes, and lemon zest. The filling is divided and shaped to fit inside halved pita bread, which is then pressed flat to keep the meat evenly distributed inside. The pitas are cooked in a pan with olive oil over medium heat until golden and crisp on both sides, with the meat thoroughly cooked within.
The result is a handheld pita sandwich with a crispy exterior and savory, herbaceous meat filling inside. The fresh herbs and lemon zest contribute brightness and complexity to the filling, balancing the richness of the beef. Serving with tzatziki adds a cool, creamy element that complements the spices.
Arayes can be cut into smaller portions and served as appetizers or enjoyed as a main dish. The stuffed pita pairs well with fresh lemon wedges to squeeze over just before eating. This recipe supports variations with ground chicken and feta cheese, incorporating different herbs and a mild heat from jalapeno for another flavor profile.
Ingredients
- 3 pita bread 5-6 inches diameter, halved
For the beef filling
- 1 lb ground beef lean
- 1 yellow onion small-medium, grated
- 2 garlic cloves, grated or pressed
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp salt
- 1/2 tsp black pepper
- 6 tbsp mint fresh, minced
- 1/4 tsp chili flakes
For serving
- lemon wedges
- 1-2 tbsp parsley fresh, minced
- 1/2-1 cup tzatziki (use our easy greek tzatziki recipe)
Variation: Chicken Arayes
- 3 pita bread 5-6 inches diameter, halved
- 1 lb ground chicken
- 1/2 cup feta cheese crumbled
- 1 red onion small-medium, grated
- 4 garlic cloves, pressed
- 1 1/2 tsp salt
- 1/2 tsp black pepper ground
- 1 tbsp olive oil
- zest lemon from one lemon
- 4 tbsp mint minced, fresh
- 2 tbsp basil minced, fresh
- 1 jalapeno pepper seeds removed, minced
- lemon use our easy greek tzatziki recipe, lemon wedges; basil or mint for garnish; to serve with
- basil
- mint
- tzatziki
Instructions
- Make the meat filling: combine the beef, grated onion, grated garlic, garlic powder, onion powder, salt, pepper, olive oil, lemon zest, fresh mint, fresh basil and diced jalapeno in a bowl and mix well with your hands or a spatula to combine.
- Divide the meat filling into 6 portions. Shape each portion into a semi-circle that's just a bit smaller than half of a pita.
- Carefully open each pita half and put a flattened portion of meat into each. Close the pita and gently press to make the pita flat, the meat filling should be a half-inch thick.*Note: depending on the size of pita you use, you may have more or less portions. Simply use up the beef filling between as many pita halves as needed.
- Cook the pitas: Place a pan on medium heat and add a drizzle of olive oil. When the pan is hot add 2 pita halves and cook for 4-5 minutes per side until golden and crispy, pressing down slightly on each side as the pita halves cook. Repeat until all pita halves have been cooked, adding more olive oil to the pan as needed.
- Serve pita halves with lemon wedges for squeezing lemon juice over top, a pinch of fresh minced parsley and tzatziki sauce for dipping.
Variation: Chicken Arayes
- Make the meat filling: combine the feta, ground chicken, grated onion, grated garlic, salt, pepper, fresh mint, fresh basil and minced jalapeno in a bowl and mix well with your hands or a spatula to combine.
- Divide the meat filling into 6 portions. Shape each portion into a semi-circle that's just a bit smaller than half of a pita. Carefully open each pita half and put a flattened portion of meat into each. Close the pita and gently press to make the pita flat.
- *Note: depending on the size of pita you use, you may have more or less portions. Simply use up the beef filling between as many pita halves as needed.
- Cook the pitas: Place a pan on medium heat and add a drizzle of olive oil. When the pan is hot add 2 pita halves and cook for 4-5 minutes per side until golden and crispy, pressing down slightly on each side as the pita halves cook, cooking until the chicken is done at 165F. Repeat until all pita halves have been cooked, adding more olive oil to the pan as needed.
- Serve pita halves with lemon wedges for squeezing lemon juice over top, a pinch of fresh minced parsley and tzatziki sauce for dipping.
Notes
- The number of servings depends on pita size; distribute the filling evenly among as many halves as you have.
- Cut cooked Arayes into smaller pieces to serve as appetizers with tzatziki on the side.
- For a variation, try the chicken version with feta, fresh herbs, and jalapeno for a milder, herbaceous filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6pita halves
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 25.2g | 8% |
| Protein | 21.7g | 43% |
| Fat | 8.4g | 13% |
| Saturated Fat | 2.1g | 11% |
| Polyunsaturated Fat | 1.1g | 6% |
| Monounsaturated Fat | 4.5g | 23% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 46.4mg | 15% |
| Sodium | 1036.1mg | 43% |
| Fiber | 3.3g | 13% |
| Sugar | 1.9g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
