Crispy & Juicy Lebanese Arayes Recipe

Introduction

Crispy and juicy Lebanese Arayes are a delicious way to enjoy spiced ground beef stuffed inside warm pita bread. This versatile dish can be grilled, baked, or pan-seared to perfection, making it an ideal savory snack or main meal. It pairs wonderfully with traditional dips and salads.

Ingredients

• ½ lb (225g) ground beef (80/20 fat ratio)
• ½ small onion, grated
• 1 garlic clove, minced
• ¼ cup chopped parsley
• ½ tsp cumin
• ½ tsp ground cinnamon
• Salt and black pepper to taste
• 2 (6-inch) pita breads, halved to form 4 pockets
• 2 tbsp olive oil (for brushing)

Optional Add-ins:

• ¼ tsp chili flakes for heat
• 1 tbsp tahini for extra flavor
• Chopped pine nuts for crunch

Instructions

1. Step 1: In a bowl, combine ground beef, grated onion, minced garlic, chopped parsley, cumin, cinnamon, salt, and black pepper until fully mixed.
2. Step 2: Cut each pita bread in half and gently open each pocket. Spoon 2–3 tablespoons of the beef mixture into each pocket and press to flatten evenly.
3. Step 3: Lightly brush both sides of each stuffed pita with olive oil and gently press to distribute the filling evenly.
4. Step 4: Choose your cooking method: Grill over medium heat for 4–5 minutes per side until crispy; or pan-sear in a dry nonstick skillet over medium heat, flipping when golden; or bake on a tray at 425°F (220°C) for 12 minutes, turning halfway through.
5. Step 5: Let the Arayes rest briefly after cooking. Slice and serve hot with your favorite dips or salads.

Tips & Variations

• Use 80/20 ground beef for juicy, flavorful filling.
• Grate onions finely to help them blend smoothly with the meat.
• Avoid overfilling the pita pockets to prevent tearing or leakage.
• Brushing the pitas with olive oil adds a delightful crispiness.
• Try adding chili flakes for a spicy kick or tahini for a creamier texture.
• Garnish with chopped pine nuts for an extra crunchy texture.
• Serve with traditional Lebanese sides like hummus, labneh, or tabbouleh for a complete meal.

Storage

Store cooked Arayes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet or oven to retain crispiness. Uncooked stuffed pitas can be frozen for up to 2 months; thaw completely before cooking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat for Arayes?

Yes, you can substitute ground lamb or turkey for beef. Just be mindful of fat content to keep the filling juicy and flavorful.

What’s the best way to prevent pita from tearing while stuffing?

Open the pita pockets gently without forcing them apart and don’t overfill. Using a spoon to evenly spread the filling helps maintain the bread’s integrity.

Crispy & Juicy Lebanese Arayes Recipe

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★★★★★

5 from 57 reviews

Enjoy a delicious twist on Lebanese street food with these Crispy & Juicy Arayes. These pita pockets are stuffed with a flavorful mixture of spiced ground beef, onion, garlic, and herbs, then cooked until golden and crisp. Perfect for a satisfying main dish, they can be grilled, baked, or pan-seared for versatile preparation options.

• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 pita halves (4 servings) 1x
• Category: Main Dish
• Method: Grilling
• Cuisine: Lebanese

Ingredients

Scale 1x2x3x

For the Filling

• ½ lb (225g) ground beef (80/20 fat ratio)
• ½ small onion, grated
• 1 garlic clove, minced
• ¼ cup chopped parsley
• ½ tsp cumin
• ½ tsp ground cinnamon
• Salt and black pepper to taste

For the Pita

• 2 (6-inch) pita breads, halved to form 4 pockets
• 2 tbsp olive oil (for brushing)

Optional Add-ins

• ¼ tsp chili flakes for heat
• 1 tbsp tahini for extra flavor
• Chopped pine nuts for crunch

Instructions

1. Prepare the filling: In a bowl, combine the ground beef, grated onion, minced garlic, chopped parsley, cumin, cinnamon, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
2. Stuff the pita: Cut each pita in half to create pockets and gently open each one. Spoon 2 to 3 tablespoons of the beef mixture into each pocket, then flatten the filling evenly inside.
3. Brush and flatten: Lightly brush both sides of each stuffed pita with olive oil. Press gently to distribute the filling evenly and help the pitas stay closed.
4. Cook: You have three cooking options—
   • Grill: Preheat a grill or grill pan to medium heat and grill the arayes for 4 to 5 minutes per side until golden and cooked through.
   • Skillet: Heat a dry nonstick pan over medium heat and cook the arayes, flipping once they are golden on one side.
   • Bake: Arrange the stuffed pitas on a baking tray and bake in a preheated oven at 425°F (220°C) for 12 minutes, flipping halfway to ensure even crispiness.
5. Serve hot: Allow the arayes to rest briefly after cooking. Then slice and serve warm alongside dips such as hummus, labneh, or a fresh salad like tabbouleh for a complete Lebanese experience.

Notes

• Use 80/20 ground beef to achieve juicy and flavorful filling.
• Grate onions finely so they blend smoothly with the meat mixture without large chunks.
• Avoid overfilling the pita pockets to prevent tearing or leaking during cooking.
• Brushing pitas with olive oil helps create extra crispiness on the outside.
• Pair with traditional Lebanese sides like hummus, labneh, or tabbouleh for an authentic meal.
• Store leftover cooked arayes in the refrigerator for up to 3 days or freeze uncooked stuffed pitas for up to 2 months.

Keywords: Arayes, Lebanese Arayes, Ground Beef Pita, Middle Eastern Street Food, Grilled Pita, Beef Pockets