📝 About This Recipe
Arayes are a beloved staple of Lebanese street food and a star of the Hot Mezze table, consisting of spiced meat tucked into pita bread and grilled until golden. The magic lies in the rendering fat of the lamb, which toasts the bread to a 'shatter-crisp' finish while the interior remains succulent and aromatic. Infused with warming Middle Eastern spices and fresh herbs, every bite offers a perfect harmony of crunch and savory depth.
🥗 Ingredients
The Meat Filling
- 500 grams Ground Lamb (at least 20% fat for juiciness; can use a beef/lamb mix)
- 1 medium Red Onion (grated and squeezed of excess liquid)
- 1 large Roma Tomato (finely diced and drained)
- 1/2 cup Fresh Parsley (finely chopped)
- 3 Garlic Cloves (minced into a paste)
- 1 tablespoon Pomegranate Molasses (for a subtle tangy sweetness)
- 1.5 teaspoons Lebanese Seven Spice (Baharat) (a blend of allspice, cinnamon, cloves, etc.)
- 1/2 teaspoon Ground Cumin
- 1/2 teaspoon Aleppo Pepper or Chili Flakes (optional for a mild kick)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Pine Nuts (toasted for texture)
The Bread and Coating
- 4-6 loaves Lebanese Pita Bread (standard size, thin/fresh is best)
- 1/4 cup Extra Virgin Olive Oil (for brushing the bread)
Creamy Tahini Dipping Sauce
- 1/2 cup Tahini Paste (well-stirred)
- 3 tablespoons Lemon Juice (freshly squeezed)
- 2-4 tablespoons Cold Water (to reach desired consistency)
- 1 tablespoon Greek Yogurt (optional for extra creaminess)
👨🍳 Instructions
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1
Begin by preparing the meat filling. In a large mixing bowl, combine the ground lamb, grated onion, diced tomato, minced garlic, and chopped parsley.
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2
Add the pomegranate molasses, Lebanese Seven Spice, cumin, Aleppo pepper, salt, and black pepper to the bowl. Sprinkle in the toasted pine nuts.
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3
Using your hands, mix the ingredients thoroughly but gently. Avoid overworking the meat, which can make it tough, but ensure the spices and aromatics are evenly distributed.
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4
Divide the meat mixture into equal portions (one for each pita loaf). Let the mixture rest for 10 minutes to allow the flavors to meld.
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5
Prepare the pita bread by cutting each loaf into halves or quarters, depending on your preferred serving size. Carefully open the pockets of the bread.
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6
Using a spoon or your fingers, spread a thin, even layer of the meat mixture inside each pita pocket. Aim for about 1/2 inch thickness so the meat cooks through without burning the bread.
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7
Lightly press the pita bread to flatten the meat and ensure it reaches all the edges of the pocket.
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8
Generously brush both sides of the stuffed pita bread with extra virgin olive oil. This is the secret to that iconic golden, crispy exterior.
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9
Preheat a cast-iron grill pan or an outdoor grill over medium-low heat. You want a steady heat that will cook the raw meat inside without charring the bread too quickly.
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10
Place the arayes on the grill. Cook for about 4-5 minutes per side. Use a spatula to press down occasionally to ensure even contact with the heat.
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11
For an authentic touch, stand the pita wedges upright on their 'open' meat side for 1-2 minutes at the end to sear the exposed meat directly.
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12
While the arayes cook, whisk together the tahini, lemon juice, garlic, and yogurt. Slowly add cold water until it becomes a smooth, pourable sauce.
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13
Once the pita is deeply golden-brown and the meat registers an internal temperature of 160°F (71°C), remove from the grill.
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14
Let the arayes rest for 2-3 minutes before serving to allow the juices to settle. Serve hot with the tahini sauce on the side.
💡 Chef's Tips
Squeeze the grated onions in a paper towel to remove all moisture; this prevents the pita from becoming soggy. Use a higher fat content meat (80/20) as the fat renders into the bread, acting like a natural 'fryer' for the pita. If the bread is browning too fast, transfer the arayes to a 350°F (175°C) oven for 5 minutes to finish cooking the meat. Don't overstuff the pockets; a thin layer of meat ensures it cooks at the same rate the bread toasts. For a vegetarian twist, you can use a mixture of spiced mashed chickpeas and walnuts, though cooking times will be shorter.
🍽️ Serving Suggestions
Serve with a side of creamy Tahini sauce or a cooling Garlic Toum. Pair with a fresh Fattoush or Tabbouleh salad to cut through the richness of the meat. Accompany with a bowl of Lebanese pickles (Kabees) and salty olives. A glass of chilled Arak diluted with water and ice is the traditional beverage pairing. For a non-alcoholic option, serve with a refreshing Mint Ayran (yogurt drink).