Arayes
Arayes are a delicious and traditional Middle Eastern food of meat stuffed pita pockets grilled or baked until crispy on the outside and juicy inside.
Ingredients
Lamb Mixture
- 2 lb ground lamb use American Lamb
- 1 onion grated use white onion, and use onion only not the liquid
- 3 garlic cloves minced
- 1 Tablespoon Tomato Paste
- 1/4 cup Parsley minced optional: add 1 teaspoon each minced mint and dill
- 1 teaspoon salt
- 2 teaspoon black pepper
- 1 Tablespoon Aleppo pepper pul biber or red pepper
- 1 teaspoon allspice
- 1/2 teaspoon coriander
- 1/4 teaspoon cumin
- 1/4 teaspoon cinnamon
Pita Bread
- 4 pita breads
To serve:
- Hummus Tzatziki Sauce Tahini Lemon wedges Pomegranate Arils Fresh mint and parsley Feta Crumbles
Instructions
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Add the grated onions, garlic, tomato, herbs, seasoning blend into the ground lamb mixture in a large bowl.
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Mix them well until well blended.
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Set aside as you prepare the bread.
Thin Pita Arayes
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Open the pita bread into two parts by separating the top and bottom of the pita pocket.
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Use the sturdiest half as the base to spread the filling on.
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If you have a metal spatula, spread the ground lamb mixture over the pita in a thin layer.
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Take the top half of the bread and press it down to make a meat-stuffed pita.
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The thinner pita Arayes recipe is now ready to cook.
Thick Pita Arayes
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Cut each pita pocket bread in half.
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Take the half and open up the pocket to make room for the meat filling.
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Place the filling right inside the pocket.
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Use your hands to press and move around the meat mixture inside the pocket. You need an even layer of filling as best as you can.
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You can keep them as they are in halves or cut each half into two. You'll end up with quarters, or 4 Arayes pieces per pita.
Cook the Arayes
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Place the pita on the grill over medium heat.
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If you'd like an extra crisp thin pita arayes, place a heavy sheet over the pita to press it down.
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Flip the meat stuffed pita when it turns slightly golden and the bread has crisped up.
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They're ready and the meat COOKS beautifully, no need to worry!
Oven Method
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Place the Arayes in a baking sheet in a single layer. Cook at 425 degrees F for about 16-20 minutes flipping halfway.
Serving Arayes
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They are best served with endless dips, sauces and light salads. We love extra lemon wedges for squeezing lemon juice on top. Also a garnish of pomegranate arils and more fresh herbs are how they're presented.
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The USDA recommends cooking ground lamb to an internal temperature of 160 degrees F.
Recipe Video
Recipe Notes
Tips for Making Arayes
- For the tastiest Arayes, use American lamb. It's fresher, quality meat that doesn't have a gamey taste. So it's ideal for all your lamb recipes!
- You can use as little or as much fat as your tastebuds desire. However you don't need more than 20% for this recipe in general.
- Make sure you use the squeezed grated onion to avoid a soggy and watery meat mixture.
- Blend the meat and let it rest for 4-5 minutes until you prepare the bread, and preheat the grill/oven. This allows the flavors to blend in beautifully.
- Follow the instructions on stuffing the pita well--depending on the thickness of the bread.
- As a general rule, avoid OVERSTUFFING the pita, no matter how tempted you are to!
- If a side of the meat is exposed (such as the thick Pita Arayes), make sure to grill the meat too! Get all the grill marks you can for a charred look.
- This recipe is easily doubled, tripled and more!
What To Serve With Arayes?
- Dips. Garlic Sauce, Whipped Feta, Hummus, Tahini Sauce, Tzatziki Sauce.
- Salads. Tabouli , Tomato Salad, Corn And Tomato Salad.
- Lots of lemon, fresh mint, parsley, pomegranate arils & crumbled feta.
Arayes Variations:
While classically and authentically Arayes recipe is always made using lamb, you may notice some newer versions. These include using beef or a blend of beef and lamb. Also you'll notice ground chicken or ground turkey. A vegetarian alternative will be Falafel Arayes.
You can control the spice level here, and you can use finely minced jalapeno or green chillies with the meat mixture. Or remove cayenne altogether for a mild version.
How to Store Leftovers?
Leftovers Arayes are best stored in an airtight container once cooled completely. To reheat, we LOVE putting them in the air fryer at 350 degrees for 5-6 minutes, flipping half way.
Can I freeze Arayes / Make in Advance?
YES! They make the BEST freezer friendly meal. Freeze the raw meat stuffed pita breads well wrapped. You can bake from frozen, but at a lower temperature (375 degrees F ) and for about 8-10 minutes longer. Otherwise you can thaw and cook as above.
You can likewise freeze leftovers that are already cooked. Similarly to reheat, it's best to use the air fryer.
How to Avoid Soggy Arayes?
A commonly asked problem. Avoid using super high fat ratio of meat, so a 10% is enough. The extra fat will create moisture and that's not preferred here.
The cooking method makes a difference. Grilling the Arayes is BEST for crisp bread, followed by indoor grill pans. If you're oven baking, avoid using parchment paper or foil. The best option is a rack, use that to place the arayes on. If you feel the arayes aren't crisping enough in the oven, you can broil them for 1 minute per side.
Can I use Ground Chicken?
While not authentic, but could make a flavorful variation on the recipe. You can use ground chicken or ground turkey. Since they are not as fatty as beef or lamb, you should add 2 tablespoons of olive oil to the meat mixture.
How many calories are in Arayes?
Depending on the size, they can be around 250-350 calories. Make sure to read the recipe card below for full info.