Name: Crispy & Juicy Lebanese Arayes Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Middle Eastern
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); ¼ tsp chili flakes for heat; 1 tbsp tahini for extra flavor; Chopped pine nuts for crunch

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Introduction

Arayes are crispy, juicy Lebanese pita pockets stuffed with a flavorful spiced ground beef mixture. This dish is simple to prepare and perfect for a satisfying snack or light meal. With its crispy exterior and tender filling, arayes bring the taste of Middle Eastern street food right to your kitchen.

The image shows three thick, half-moon-shaped stuffed flatbreads stacked on a round wooden board. Each flatbread has a golden-brown, slightly crispy outer layer with some charred spots, and inside is a dense, crumbly ground meat filling mixed with green herbs, spread evenly in one thick layer. A small white bowl with white sauce topped with small green herb pieces sits next to the flatbreads on the board. A woman's hand is holding the top flatbread, lifting it slightly to reveal the filling inside. The surface underneath is a white marbled texture, and some green herb leaves are scattered around for garnish. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a bowl, combine ground beef, grated onion, minced garlic, chopped parsley, cumin, cinnamon, salt, and black pepper. Mix thoroughly until well blended.
Step 2: Cut each pita bread in half and gently open the pockets. Spoon 2–3 tablespoons of the beef mixture into each pocket, flattening the filling evenly.
Step 3: Lightly brush both sides of each stuffed pita with olive oil. Press gently to distribute the filling evenly across the pita.
Step 4: Choose your cooking method:
- Grill: Preheat a grill or grill pan to medium heat. Grill each araye for 4–5 minutes per side until crispy and cooked through.
- Skillet: Heat a dry nonstick pan over medium heat. Cook each side until golden brown and cooked through, flipping once.
- Bake: Place arayes on a baking tray and bake at 425°F (220°C) for 12 minutes, flipping halfway through cooking.
Step 5: Let the arayes rest briefly after cooking. Slice and serve hot, accompanied by your favorite dips or fresh salads.

Tips & Variations

Add chili flakes to the filling for a spicy kick.
Mix tahini into the meat for richer flavor and creaminess.
Sprinkle chopped pine nuts into the filling for added crunch.
Use a press or heavy pan to flatten the arayes evenly while cooking for extra crispness.

Storage

Store leftover arayes in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet or oven to maintain their crisp texture rather than using a microwave.

How to Serve

The image shows a stack of three stuffed bread pieces on a wooden round board, each cut in half to reveal three layers: a soft, golden-brown toasted outer bread layer, a thick inner layer of cooked ground beef mixed with green herbs, and another bread layer below the meat. The top piece is held by a woman's hand, lifting it from the stack. A small white bowl with a creamy white sauce topped with chopped herbs sits in the front on the board. Green herb leaves are scattered on the board and the white marbled surface beneath it. The background is softly blurred, featuring a white bowl with pink contents. Photo taken with an iphone --ar 4:5 --v 7

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 a beef-lamb mix for a richer flavor. Turkey or chicken can also be used but may need a little extra fat or oil to keep the filling juicy.

How do I keep the pita from getting soggy?

Be careful not to overstuff the pita pockets and brush both sides with olive oil before cooking. Cooking on higher heat will help crisp the bread quickly and prevent sogginess.