Arayes is one of those things that will have you wondering, “why didn’t I think of that?” Well, I did, sort of. I vaguely remember that a long time ago, probably very late in the evening, I made a cheeseburger by stuffing a pita, and pan-frying it to a perfect, crispy golden-brown. Or, at least that’s how I assume it came out, but anyway, that exercise was mostly about soaking up alcohol, whereas this is about sharing what I think might become your new favorite sandwich.
These really were great made as shown, but of course, this type of technique begs for customization. Any ground meat, along with any spices and seasonings will work out just about the same, as long as you don’t overstuff. We want the filling to be cooked through at the same time our pita bread is golden-brown and crispy. The same goes for what sauce to serve with these, although I thought the tahini yogurt was a perfect pairing. But, no matter how you adjust, Arayes need to be added to your hot sandwich rotation, which is why I really do hope you give them a try soon. Enjoy!
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Arayes (Lebanese Crispy Meat Stuffed Pita)
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Ingredients
Filling:
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12 ounces ground lamb, beef, or turkey
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1/4 cup chopped parsley
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3 cloves garlic, finely minced
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3 tablespoons grated yellow onion
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1 1/2 teaspoons ground cumin
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1 1/2 teaspoons ground coriander
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1 teaspoon smoked paprika
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1/4 teaspoon ground allspice
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1/8 teaspoon cayenne pepper
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1 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
Tahini Yogurt Sauce:
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1 rounded tablespoon tahini
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1 tablespoon lemon juice
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1 tablespoon water
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1/2 cup plain Greek yogurt
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1 clove garlic, finely grated
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1 pinch cayenne pepper
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1/4 teaspoon kosher salt, or to taste
Arayes:
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2 pita breads
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3 tablespoons olive oil for pan-frying
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lemon wedges (optional)
Directions
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Add meat to a bowl and sprinkle with parsley, minced garlic, onion, cumin, coriander, smoked paprika, allspice, 1 teaspoon cayenne, 1 teaspoon salt, and black pepper. Use a fork or your hands to mix everything evenly. Cover and chill at least 1 hour and up to 12 hours.
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For the sauce, add tahini, lemon juice, and water to a microwave-safe bowl and cook on High until very hot, about 30 seconds. Add to a bowl with yogurt, grated garlic, pinch cayenne, and 1/4 teaspoon salt. Whisk until smooth and light. Chill until needed.
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Cut each pita in half and carefully open up without tearing the edges. Pitas can be warmed in a dry pan to soften them, which can make opening easier.
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Divide meat into 4 equal portions, and transfer into each pita half. Press and squeeze pita gently to distribute meat in an even layer that comes all the way to the cut side.
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Heat olive oil over medium heat. Cook each stuffed pita until meat is cooked through and bread is nicely browned and crispy, 3 to 4 minutes per side. Serve hot with sauce on the side.
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John Mitzewich
Chef's Note:
Since there is not a lot of filling, it is very aggressively seasoned. All spice measurements are “to taste” and should be adjusted as desired. A small amount of filling can be cooked and tested to make sure.
Nutrition Facts (per serving)
| 553 | Calories |
| 30g | Fat |
| 39g | Carbs |
| 31g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 553 | |
| % Daily Value * | |
| Total Fat 30g | 39% |
| Saturated Fat 9g | 44% |
| Cholesterol 84mg | 28% |
| Sodium 801mg | 35% |
| Total Carbohydrate 39g | 14% |
| Dietary Fiber 3g | 9% |
| Total Sugars 2g | |
| Protein 31g | 62% |
| Vitamin C 7mg | 8% |
| Calcium 136mg | 10% |
| Iron 4mg | 25% |
| Potassium 514mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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