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Stacked arayes stuffed with seasoned ground meat and herbs inside crispy pita bread

Arayes Recipe (Lebanese Crispy Meat Stuffed Pita)

This arayes recipe makes crispy Lebanese meat stuffed pita with spiced lamb, warm herbs, and golden toasted bread. Juicy inside and crisp outside, it is an easy Middle Eastern recipe for dinner, lunch, or an appetizer. 
Recipe Developer-Estefania
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Additional time1 minute
Total Time 25 minutes

Ingredients

  • 1 yellow onion
  • 30 g parsley
  • 2 cloves garlic
  • 2 tablespoon extra virgin olive oil
  • 500 g minced lamb
  • 1 ¼ tsp salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon cinnamon powder
  • 1 teaspoon chili flakes
  • 1 teaspoon chili powder
  • 1 teaspoon cumin powder
  • 4 pocketed pita breads
  • 2 tablespoon extra virgin olive oil for brushing

Instructions

  • Cut the onion and parsley, then add them to a food processor with the garlic and 2 tablespoons of extra virgin olive oil. Pulse until you have a coarse paste.  
  • Transfer the mixture to a large bowl and add the minced lamb, salt, black pepper, cinnamon, chili flakes, chili powder, and cumin. Mix well until the meat is evenly seasoned. 
  • Heat a large skillet over medium heat and warm the pita breads for about 30 seconds on each side. Transfer them to a cutting board and cut each pita in half to make pockets.
  • Fill each pita pocket with the lamb mixture, pressing it in gently so the filling stays in an even layer. Brush the outside of each stuffed pita with the remaining olive oil.
  • Heat a grill pan or skillet over low-medium heat. Cook the stuffed pitas for 3 to 4 minutes per side, until the bread is crisp and golden and the meat is cooked through.  
  • Let them rest for 1 to 2 minutes, then serve warm. 

Notes

Keep the Filling Thin: I like to spread the meat in a thin, even layer so it cooks through before the pita gets too dark.  
Warm the Pita First: I always warm the pita before filling because it opens more easily and is less likely to tear.
Use Low-Medium Heat: This gives the bread time to crisp while the lamb cooks properly inside.  
Best Fresh, But Still Good Later: I reheat leftovers in a dry pan or hot oven so the pita stays crisp instead of soft. 

Nutrition

Calories: 618kcal | Carbohydrates: 36g | Protein: 27g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 91mg | Sodium: 1.146mg | Potassium: 188mg | Fiber: 3g | Sugar: 1g | Vitamin A: 937IU | Vitamin C: 13mg | Calcium: 90mg | Iron: 4mg