Irresistibly Crispy Lebanese Arayes Recipe

Introduction

Arayes are delicious Lebanese pita pockets stuffed with spiced ground meat and grilled to crispy perfection. This recipe combines fragrant lamb with fresh herbs and warming spices for a flavorful and satisfying meal that’s easy to prepare. Perfect as a snack or a hearty appetizer, these crispy arayes will quickly become a favorite.

Ingredients

• 1 lb ground lamb or mix of lamb and beef (Halal-friendly cuts are ideal)
• 1 small red onion (finely chopped)
• 2 cloves garlic (minced)
• 1/2 cup flat-leaf parsley (finely chopped)
• 1 medium tomato (grated or minced)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon allspice
• 1/2 teaspoon cinnamon
• Salt and black pepper (to taste)
• 1 tablespoon olive oil (to keep filling moist)
• 4 large Lebanese-style pita breads (thin, pocket-style)
• Olive oil for brushing (as needed)
• 1/2 cup grated Gruyere cheese (optional)
• 1 spoonful Rao’s Sauce (optional)

Instructions

1. Step 1: In a large bowl, combine the ground lamb (or lamb and beef mix), minced garlic, finely chopped red onion, grated tomato, parsley, and all the spices. Add the olive oil and mix gently until everything is well incorporated.
2. Step 2: Cut each pita bread in half to create pockets. Spoon a few tablespoons of the meat mixture into each pita pocket, pressing the filling gently to distribute it evenly.
3. Step 3: Lightly brush the outside of each stuffed pita with olive oil. This helps achieve a crispy, golden crust when grilled.
4. Step 4: Preheat a grill or grill pan over medium heat. Grill each stuffed pita for 3 to 4 minutes on each side, pressing gently to brown the bread evenly and cook the filling through.
5. Step 5: Remove from the grill and let cool for a minute. Cut in half for easier sharing and serve warm. Optionally, sprinkle with grated Gruyere cheese or serve with Rao’s Sauce for extra flavor.

Tips & Variations

• For a milder flavor, use all beef instead of lamb or adjust spices to taste.
• Add a handful of finely chopped mint leaves to the filling for a refreshing twist.
• If you don’t have a grill pan, you can cook arayes in a regular skillet or bake them in the oven at 375°F (190°C) until golden and cooked through.
• Use pita bread fresh on the day of purchase to avoid cracking when stuffing and grilling.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or oven to regain the crispy texture. Avoid microwaving if possible, as it can make the bread soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make arayes ahead of time?

You can prepare the meat filling and stuff the pita pockets in advance, then refrigerate them for a few hours before grilling. This makes for a quick, fresh-cooked snack or meal.

What can I serve with arayes?

Arayes pair wonderfully with fresh salads, yogurt-based dips like tzatziki, or simple tahini sauce. Pickled vegetables and fresh herbs also complement their rich flavor nicely.

Irresistibly Crispy Lebanese Arayes Recipe

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Irresistibly Crispy Lebanese Arayes are grilled pita pockets stuffed with a flavorful mixture of ground lamb or beef, aromatic spices, fresh herbs, and optional cheese. This savory Middle Eastern street food is perfect as a delicious appetizer or snack that boasts crispy exterior and juicy, spiced meat filling inside.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 23 minutes
• Yield: 8 Arayes halves (4 pita breads stuffed and cut in half) 1x
• Category: Snack
• Method: Grilling
• Cuisine: Middle Eastern
• Diet: Halal

Ingredients

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Meat Filling

• 1 lb ground lamb or mix of lamb and beef (Halal-friendly cuts are ideal)
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup flat-leaf parsley, finely chopped
• 1 medium tomato, grated or minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon allspice
• 1/2 teaspoon cinnamon
• Salt and black pepper, to taste
• 1 tablespoon olive oil (to keep filling moist)

Assembly and Cooking

• 4 large Lebanese-style pita breads (thin, pocket-style)
• Olive oil for brushing, as needed
• 1/2 cup grated Gruyere cheese (optional)
• 1 spoonful Rao’s Sauce (optional)

Instructions

1. Prepare the Meat Mixture: In a large bowl, combine the ground lamb or the lamb and beef mix with the minced garlic, finely chopped red onion, grated tomato, chopped parsley, and all the spices — cumin, coriander, paprika, allspice, cinnamon, salt, and black pepper. Add the tablespoon of olive oil to keep the filling moist and gently mix everything together until evenly combined.
2. Stuff the Pita Pockets: Cut each of the Lebanese-style pita breads in half to create four pockets. Spoon a few tablespoons of the prepared meat mixture into each pita pocket, pressing gently to secure the filling inside. Optionally, sprinkle some grated Gruyere cheese inside for added richness and flavor.
3. Brush with Olive Oil: Lightly coat the outside of each stuffed pita pocket with olive oil. This step helps achieve a golden, crispy crust when grilled.
4. Grill the Arayes: Preheat a grill or grill pan over medium heat. Place the stuffed pittas on the grill and cook for about 3 to 4 minutes on each side. Use a spatula or tongs to press gently on the pockets while grilling to ensure even browning and crispiness on the outside and thorough cooking of the meat inside.
5. Serve Warm: Remove the grilled Arayes from the heat and let them cool briefly. Cut each sandwich in half for easy sharing. Serve warm, optionally with Rao’s Sauce or your favorite condiment on the side.

Notes

• Ground lamb gives the most authentic flavor, but you can use beef or a mix if preferred.
• The grated tomato adds moisture and subtle acidity to the filling; do not omit for best flavor.
• Grilling creates the signature crispy exterior; you can also use a grill pan or even a cast iron skillet if an outdoor grill is unavailable.
• Adding Gruyere cheese is optional but recommended for a deliciously melty texture and added richness.
• Serve with a side of yogurt, tahini sauce, or Rao’s Sauce for dipping.
• If you want a milder flavor, reduce the amount of cinnamon and allspice accordingly.

Keywords: Lebanese Arayes, Grilled Pita Sandwich, Middle Eastern Snack, Lamb Pita Pocket, Crispy Arayes