Arayes (Middle Eastern Stuffed Pitas)

Arayes are crispy Middle Eastern stuffed pitas filled with spiced ground meat, then grilled or baked until golden brown and juicy inside. This easy arayes recipe delivers bold flavor, a perfectly crisp exterior, and a tender, well-seasoned filling every time.

Course Appetizer, dinner, lunch, Main Course

Cuisine Arab, Mediterranean, Middle Eastern

Keyword arayes, comfort food, grilled, meat-filled, middle eastern stuffed pitas, spicy, stuffed

Prep Time 15

Cook Time 10

Servings Servings

Calories 232kcal

Author Bon Appeteach

Ingredients

For the Meat Filling

1 lb Ground Beef or Lamb 85/15 recommended
1/2 Onion grated and liquid pressed out
3 Garlic Cloves minced
4 tbsp Parsley minced
1 tsp Kosher Salt
1 tsp Cumin
1 tsp Paprika
1/2 tsp Allspice
1/2 tsp Coriander
1/2 tsp Black Pepper
1 tbsp Red Pepper Paste optional

For Assembly

3 Pita Breads halved
2 tbsp Olive Oil for brushing
2 tsp Red Pepper Paste

Instructions

Make the Filling

In a large bowl, combine the ground meat, grated onion (press out excess liquid), garlic, parsley, salt, cumin, paprika, allspice, coriander, black pepper, and olive oil.
Mix gently until just combined, but do not overmix, or the filling will become dense.

Assemble the Arayes

Carefully open each pita half to create a pocket.
Spread a thin, even layer of the meat mixture inside each pita, pressing it gently so it adheres to the bread without overfilling.
Mix the red pepper paste and olive oil together. Then lightly brush the outside of each stuffed pita with the mixture.

Cooking Instructions

Grill Method (Preferred): Preheat a grill or grill pan to medium-high heat. Grill arayes for 3–4 minutes per side, pressing gently, until the pita is crisp and the meat is fully cooked and reaches an internal temperature of 165 F.
Oven Method: Preheat oven to 425°F. Place arayes on a baking sheet and bake for 10–12 minutes, flipping halfway, until crisp and cooked through and reaches an internal temperature of 165 F.
Serve with garlic sauce, pickled onions, and a side salad and enjoy.

Notes

Sub ground beef for ground lamb as an alternative

Nutrition