Crispy Lebanese Meat Stuffed Pita - Arayes
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Servings
10 pita halves
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Calories
226 kcal
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Course
Main Course, Appetizer
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Cuisine
Middle Eastern, Lebanese
Crispy Lebanese Meat Stuffed Pita - Arayes
Description
Crispy Lebanese Meat Stuffed Pita, or Arayes, involves grating onion into lamb or beef mince seasoned with garlic, ground coriander, cumin, smoked paprika, allspice, cayenne, and salt. The thinly spread meat is stuffed into pita halves, which are brushed with olive oil and pan-fried over medium-high heat. The quick cooking crisps the pita exterior while cooking the thin meat filling thoroughly. The result is a crispy, golden sandwich with a tender, spiced meat interior.
The accompanying whipped tahini yogurt sauce, made by combining yogurt, tahini, lemon juice, garlic, and salt, adds a creamy, nutty contrast. Arayes can be served as a snack or light meal with a side salad.
Thin, easily openable pita pockets work best for stuffing, though thicker pitas can be used with longer cooking. Grated onion releases its juice, enriching meat flavor and ensuring it cooks well without prior sautéing. Mild spiciness comes from a small amount of cayenne, adjustable per taste. Tips for softening pita and using sandwich presses are provided for convenience and texture variation. These can be prepared ahead and refrigerated or frozen before cooking.
Ingredients
- 5 pita bread , the thin pocket type, ~15cm/6" diameter (250g/8oz pack), cut in half (Note 1)
- olive oil or brush with olive oil, spray form
Spiced meat filling:
- 1/2 brown onion
- 500g/ 1 lb lamb mince ground meat) (Note 2, or beef mince
- 2 garlic finely grated, cloves
- 1 tbsp parsley optional, finely chopped
- 3 tsp ground coriander
- 3 tsp cumin ground
- 1 1/2 tsp smoked paprika (sub plain paprika)
- 3/4 tsp ground allspice (sub mixed spice)
- 1/2 tsp cayenne pepper (reduce/omit for less spicy - Note 4)
- 1 1/4 tsp kosher salt cooking salt
Whipped tahini yogurt sauce:
- 1 cup PLAIN yogurt
- 2 tbsp tahini (or Chinese sesame paste - Note 5)
- 1 tbsp lemon juice
- 1 garlic finely grated, clove
- 1/2 tsp kosher salt cooking salt
Instructions
Spiced meat filling:
- Grate the onion in a bowl using a standard box grater. We want the juices and all! (Note 4)
- Meat filling - Add remaining meat filling ingredients. Mix well with your hands.
- 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.
- 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:
- Preheat oven to 50C/120F. Place a rack on a tray. (To keep cooked Arayes warm.)
- 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}
- Keep warm - Transfer cooked Arayes onto the rack and put in the oven to keep warm. Cook remaining pita.
- 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:
- 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.
Notes
- Use thin pita bread pockets for easier stuffing and quicker cooking; warm with microwave if difficult to open.
- Lamb is traditional, but beef mince is a good alternative for the filling.
- Grated onion blends well into raw mince and cooks through with the meat, adding moisture and flavor.
- Adjust cayenne pepper to control spiciness; reduce or omit for milder flavor.
- The whipped tahini yogurt sauce pairs well, made with plain yogurt, tahini, lemon juice, garlic, and salt.
- Arayes can be assembled ahead and stored in the fridge or frozen for later cooking.
- Cooking in a sandwich press is convenient but may yield less crispy bottoms compared to pan-frying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10pita halves
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Calories | 226cal | 11% |
| Carbohydrates | 17g | 6% |
| Protein | 12g | 24% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 39mg | 13% |
| Sodium | 532mg | 22% |
| Potassium | 109mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 251IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 66mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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