📝 About This Recipe
Arayes are the ultimate Middle Eastern comfort food, consisting of pillowy pita bread stuffed with a spiced, savory meat filling and grilled until the exterior is shatteringly crisp. Originating from the Levant, these pockets of joy marry the smoky char of a kebab with the satisfying crunch of a toasted sandwich. The secret lies in the rendering fat of the lamb which soaks into the bread, creating a juicy, flavor-packed experience that is simply irresistible.
🥗 Ingredients
The Meat Filling
- 500 grams Ground Lamb or Beef (at least 20% fat content for juiciness)
- 1 medium Yellow Onion (grated and squeezed of excess liquid)
- 1/2 cup Fresh Parsley (finely chopped)
- 3 pieces Garlic Cloves (minced)
- 1 small Roma Tomato (finely diced)
- 2 tablespoons Pine Nuts (toasted)
The Spice Blend
- 1 tablespoon Baharat (Seven Spice)
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Smoked Paprika
- 1/4 teaspoon Cinnamon
- 1.5 teaspoons Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Bread and Coating
- 4 large pieces Pita Bread (thick, Lebanese-style pitas work best)
- 1/4 cup Extra Virgin Olive Oil (for brushing)
Tahini Dipping Sauce
- 1/2 cup Tahini Paste (well-stirred)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 3-4 tablespoons Ice Cold Water (to reach desired consistency)
👨🍳 Instructions
-
1
In a large mixing bowl, combine the ground meat, grated onion, minced garlic, parsley, and diced tomato.
-
2
Add the Baharat, cumin, paprika, cinnamon, salt, black pepper, and toasted pine nuts to the meat mixture.
-
3
Mix the ingredients by hand for 2-3 minutes until the mixture is slightly tacky and well-emulsified. Do not overwork or the meat will become tough.
-
4
Cut the pita breads into halves or quarters to create pockets.
-
5
Stuff each pita pocket with the meat mixture, spreading it into a thin, even layer (about 1/2 inch thick). Avoid overstuffing so the meat cooks through before the bread burns.
-
6
Press the pita down gently to ensure the meat is flat and reaches the edges of the bread.
-
7
Generously brush both sides of the stuffed pitas with extra virgin olive oil.
-
8
Preheat a cast-iron grill pan or an outdoor grill to medium-low heat. You want a gentle sizzle, not a high sear.
-
9
Place the pitas on the grill. Cook for 5-7 minutes per side. The goal is to render the fat and cook the meat while the bread turns golden brown and crispy.
-
10
For the final touch, stand the pitas upright on their open 'meat side' for 1-2 minutes to sear the exposed meat directly against the pan.
-
11
While the meat cooks, whisk together the tahini, lemon juice, and garlic. Gradually add ice water until the sauce is smooth and creamy.
-
12
Remove the Arayes from the heat and let them rest for 2 minutes before serving to allow the juices to redistribute.
💡 Chef's Tips
Always use meat with a high fat content (20-25%); lean meat will result in dry Arayes. Squeeze the liquid out of your grated onions to prevent the pita from becoming soggy from the inside. If the bread is browning too fast but the meat is still raw, finish them in a 350°F (175°C) oven for 5 minutes. Use fresh, thick pita bread; thin 'pocketless' wraps will tear too easily. For an extra layer of flavor, add a teaspoon of pomegranate molasses to the meat mixture.
🍽️ Serving Suggestions
Serve hot with a side of creamy Tahini sauce for dipping. Pair with a fresh Fattoush or Tabbouleh salad to cut through the richness. Accompany with spicy pickled peppers or turnips (Torshi). A side of Greek yogurt or Labneh with a drizzle of olive oil works beautifully. Serve with a glass of cold Ayran (salty yogurt drink) or iced mint tea.