My Cookbook: Souk to Table 
Arayes (Middle Eastern Stuffed Pita)
Arayes are a Lebanese classic: pita pockets stuffed with spiced ground beef and then grilled to perfection. You can also pan fry them or throw them in the oven! It’s so easy to make for a quick weeknight dinner that everyone loves! I love them dipped in tahini sauce but my kids dip them in ketchup!
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5-STAR READER REVIEW
“Currently trying to resist eating my third pita at the moment, incredibly delicious! Super easy to follow as well, thank you for the recipe!”
—Carole
My Answer to A Quick Dinner: Arayes!
Arayes are really simple to make and they’re one of my favourite ground beef recipes. I tell my kids they are pita burgers and they go to town on them. I love dipping them in yogurt, a tahini sauce or ketchup if you’re my 8-year old.
I’ve tried making them in countless different ways: using smaller thicker pitas, using the larger thin 8″ Lebanese style pita, and even using tortillas if I had some on hand. They all work! I tend to prefer the thicker smaller pitas because it yields to the crispiest arayes since the bread layer is more substantial.
Here is what you’ll need to make Arayes
You need the typical Kofta ingredients for the pita filling. I also sometimes add pomegranate molasses to the filling to give it extra depth, but this is optional. The onions and parsley are there to give it lots of moisture and flavour.
Important note on the beef: make sure you use extra lean ground beef to avoid a really greasy result. That’s because they end up getting brushed with olive oil at the end!
How to Make Arayes – Step by Step
Start by throwing the parsley, onions and garlic in a food processor. If you don’t have one, you can finely chop everything.
Add the vegetables to the ground beef along with all the spices and pomegranate molasses (if using). Mix well using your hands.
Cut your pita in half to create semicircle pockets. Place a few tablespoons of the mixture inside and spread it out evenly. Don’t make the layer too thick so they cook all the way through.
My favourite way to cook them is on a stove-top grill. Brush the arayes with olive oil on each side, then cook each side for 3-4 minutes, pressing down on them using a spatula. I also flip it onto the exposed meat side and get a nice sear on that too, which helps the meat caramelize. If you find they are browning too much, lower the heat until the meat is fully cooked (I cut into one to check).
You can do this using an outdoor BBQ as well, and continue cooking them on the grill by lowering the heat slightly after searing. They need a total of 10-12 minutes to cook all the way through. This method will result in the crispiest Arayes.
Baking method: brush with olive oil and place them on a baking sheet with an oven sheet rack, spaced evenly apart. The oven rack ensure that the liquid drips to the sheet and allows the arayes to stay nice and crispy.
The photo below is when I tested them without the oven rack and ended up with less crispy results. Bake them for approximately 20 minutes, flipping halfway. Then, broil each side for a few minutes to crisp them up.
How to Avoid Soggy Arayes!
Here are my best tips, but keep in mind that they will be crispy when served immediately but will soften as they sit!
- Use lean or extra lean ground beef to avoid too much oil making the bread soggy
- Grill them on a grill vs. baking in the oven for a crispier result
- If baking, don’t use parchment paper. I suggest laying them on a rack on top of a baking sheet which will ensure the air circulates them and the drippings fall onto the sheet.
- Broil them at the end for a few minutes on each side (watch them closely!)
If you tried these recipes, please consider leaving a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page – I’d love to hear from you! You can also hop on over to Instagram and say hello!
Arayes (Middle Eastern Stuffed Pita)
Ingredients
- 1 lb extra lean ground beef, (500g)
- 5 garlic cloves, peeled
- 1/2 onion, peeled and quartered
- 1/2 cup parsley, packed
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon seven spice, or substitute with allspice
- 2 tablespoons pomegranate molasses, see notes
- 2 tablespoons olive oil, for the meat
- 2-3 tablespoons olive oil, for the pitas
- 4 round pitas, smaller 4 inch pitas
Instructions
- Start by preheating your oven to 400F (if baking)
- Finely chop the onions, garlic and parsley or throw them in a food processor and process until fine. Use your hands or a cheesecloth and squeeze out as much moisture as you can from the vegetable mix.
- Mix the ground beef with the onion, garlic and parsley mixture, along with all the spices, pomegranate molasses and the olive oil. Mix well using your hands, ensuring all the spices are well incorporated.
- Cut pitas in half and open them to form pockets. Stuff them with about 1.5 to 2 tbsp of the meat mixture, ensuring the pita is full but without overfilling it. Press them down to flatten and ensure the filling comes all the way to the edge (check photos in post). Brush the outside of the pitas with olive oil on all sides
To Grill:
- Brush a cast iron gril with oil, then cook the pitas for 3-4 minutes on each side, on medium high heat, pressing down with a spatula. Flip onto the exposed meat side (the open side) and sear as well. Lower the heat if required, and check one piece to ensure the meat has cooked.
To Bake:
- Place on a baking sheet with a rack if you have it (don't use parchment paper) and bake in the oven for approximately 20 minutes, turning them half way through. The oven rack allows them to get more crispy and avoids sogginess.
- Ensure the pita is crispy by broiling for a few minutes if necessary. Watch them closely so they don't burn.
- Serve immediately with some yogurt, tahini sauce or ketchup and some fries. Enjoy!
Notes
- Serving suggestions: Ketchup or Yogurt tahini sauce
- If you don’t have pomegranate molasses, you can skip it
- You can also use the large 8″ pita bread and cut it into 4 quarters for stuffing (but I prefer the smaller ones because they make a perfectly sized pocket)
- If you don’t have an oven rack, bake directly on a baking sheet without parchment paper to ensure the Arayes crisp up evenly
The Costco pita breads for arayes were amazing. The bread crisped up so nicely and it was really juicy.
Really tasty, husband-approved! I halved the recipe, but kept the spice quantities the same after test-frying a little bit. We like things spicy!
I couldn’t find thick, bready pitas, so I put one half inside the other to make a double layer. This worked really well!
I’m so glad you loved it Lesley and adjusted it to your preference! Thanks so much for leaving a review 🙂
The whole family loves them, which is a miracle!
اسلام عليكم ورحمة الله وبركاته.
I have made this recipe so many times and it’s always such a big hit at home. My son requested me to freeze some to take with him to his dorm.
I used the very thin pita bread because that’s what is easily available and pan fried all the pieces. Thin pita bread is also what is used to make Arayes in UAE. Absolutely delicious!!!
Salam Syeda! I am so happy you loved it! I often used the thin pitas as well if that is all I have at home – still so delicious. Thanks so much for leaving us a review!