Arayes • Crispy Stuffed Pita Pockets, Two Ways {video} • Two Purple Figs

Arayes are a delicious and traditional Middle Eastern food that transforms simple pantry staples into something extraordinary. These lamb stuffed pita pockets are filled with spiced ground lamb, then grilled or baked until crispy on the outside and juicy inside.

Today’s delicious recipe is in partnership with the American Lamb Board. All opinions are my own. You may notice we only use American lamb in our recipes. That’s because it’s the highest quality and freshest lamb you can get.

Today’s arayes recipe, or meat stuffed pita is just perfect as a quick dinner, on the go snack, or crowd-pleasing dish for the BBQ. If you’re unfamiliar wit Arayes, here’s what it is.

What is Arayes?

Arayes is a recipe very popular in the Levant countries of the Middle East. It’s simply a mixture of flavorful ground lamb (or beef or a mix) that is stuffed into a pita bread.

Once stuffed into that bread, the bread is grilled, baked or pan fried until crisp. In the meantime the meat fillling cooks along while the bread is crisping.

It’s a fascinatingly simply concept that’s utterly DELICIOUS!

As with many old recipes that are passed from generation to the other, expect some differences. Some cultures will have a more garlic taste compared to the other. And even within the same culture, expect some grandmas to add in a spice that distinguishes her recipe compared to others.

So this is the way my grandmother made it. In Egypt, it’s referred to as “Hawawshi” and it’s made with thin or thick pitas. Thin pitas are extra crisp and can be used as meat flavored chips. Thick pitas are more of a sandwich than a chip.

Today we’re making BOTH versions and you can choose your favorite!

Why You’ll LOVE Arayes

• SO Flavorful! The spices, the grated onions, herbs and garlic in the lamb mixture make this a tasty dish!
• Spices like cinnamon, cumin, coriander, allspice, cayenne and more are KEY to flavor here!
• It’s SO EASY! You don’t need any fussy technique or tool to make arayes.
• It cooks Super fast! Arayes need 10 minutes to prepare and maximum 25 minutes to cook. So you’ll have a quick dinner on the table.
• The texture contrast is next level! Crispy bread and a succulent juicy flavorful lamb filling.
• Arayes is a healthy and protein packed dinner.
• This recipe makes a great option for entertaining as it served plenty!
• You can make it indoors in the oven or on the stove. Similarly it’s great on the grill as we did today!
• It’s great with dips and salads! Our favorites include Tahini Sauce, tzatziki Recipe, Ultimate Hummus Dip, Garlic Sauce.

Ingredients You Need

• Ground Lamb. Always ask for American Lamb. It makes a huge difference in the taste, quality and freshness. You’ll only know this if you’ve had other types of lamb, so take it from us. Always always buy local American lamb and support your local hard working ranchers.
• Grated Onion. Make sure you grate a white onion, and let it sit for 10 minutes. Then take a kitchen towel or paper and squeeze as much water out of the onion as possible. Use only the grated onions, and avoid adding any juice.
• Minced garlic. A classic in middle eastern Koftas and kebabs.
• Herbs. A blend mostly of fresh parsley, some mint and dill.
• Tomato Paste. For a depth of flavor.
  
• Arayes Seasoning blend. A mix of cumin, coriander, cinnamon, paprika, Pul biber or Aleppo pepper, salt and black pepper.
• Pita Bread or Pita Pockets. Make sure you know the difference in how pita thickness will affect the end result of your Arayes recipe. More on that below.

How To Make Arayes Step by Step

Here’s the step by step tutorial for both types of Arayes, the thin pita and thick pita. They both start the same way but are stuffed differently and cooked differently.

Prepare the Lamb Filling

1. The very first step is to use quality American ground lamb. You can decide the amount of fat you want. We opt for a 10% fat for this recipe, however you can do it with even 5 %.
2. Add the grated onions, garlic, tomato, herbs, seasoning blend into the ground lamb mixture in a large bowl.
3. Mix them well until well blended.
   
4. Set aside as you prepare the bread.

Thin Pita Arayes

1. Open the pita bread into two parts by separating the top and bottom of the pita pocket.
2. Use the sturdiest half as the base to spread the filling on.
   
3. If you have a metal spatula, spread the ground lamb mixture over the pita in a thin layer.
4. Take the top half of the bread and press it down to make a meat-stuffed pita.
   
5. The thinner pita Arayes recipe is now ready to cook.

Thick Pita Arayes

1. Cut each pita pocket bread in half.
   
2. Take the half and open up the pocket to make room for the meat filling.
   
3. Place the filling right inside the pocket.
4. Use your hands to press and move around the meat mixture inside the pocket. You need an even layer of filling as best as you can.
   
5. You can keep them as they are in halves or cut each half into two. You’ll end up with quarters, or 4 Arayes pieces per pita.
6. We prefer this as you’ll have more area to grill and char. But it’s totally optional.

Cook the Arayes

1. While some may brush each stuffed pita with olive oil before cooking, we found this un necessary.
   
2. Place the pita on the grill over medium heat.
   
3. If you’d like an extra crisp thin pita arayes, place a heavy sheet over the pita to press it down.
4. Flip the meat stuffed pita when it turns slightly golden and the bread has crisped up.
   
5. They’re ready and the meat COOKS beautifully, no need to worry!
   

Oven Method

1. Place the Arayes in a baking sheet in a single layer. Cook at 425 degrees F for about 16-20 minutes flipping halfway.

Serving Arayes

They are best served with endless dips, sauces and light salads. We love extra lemon wedges for squeezing lemon juice on top. Also a garnish of pomegranate arils and more fresh herbs are how they’re presented.

This arayes recipe is like the heart of Middle Eastern food brining together bold flavrs and simple dishes. Whether you’re pan-frying, baking, or grilling, the result is always crispy, juicy, and loaded with flavor.

Tips for Making Arayes

1. For the tastiest Arayes, use American lamb. It’s fresher, quality meat that doesn’t have a gamey taste. So it’s ideal for all your lamb recipes!
2. You can use as little or as much fat as your tastebuds desire. However you don’t need more than 20% for this recipe in general.
3. Make sure you use the squeezed grated onion to avoid a soggy and watery meat mixture.
4. Blend the meat and let it rest for 4-5 minutes until you prepare the bread, and preheat the grill/oven. This allows the flavors to blend in beautifully.
5. Follow the instructions on stuffing the pita well–depending on the thickness of the bread.
6. As a general rule, avoid OVERSTUFFING the pita, no matter how tempted you are to!
7. If a side of the meat is exposed (such as the thick Pita Arayes), make sure to grill the meat too! Get all the grill marks you can for a charred look.
8. This recipe is easily doubled, tripled and more!
   

What To Serve With Arayes?

Arayes Variations:

While classically and authentically Arayes recipe is always made using lamb, you may notice some newer versions. These include using beef or a blend of beef and lamb. Also you’ll notice ground chicken or ground turkey. A vegetarian alternative will be Falafel Arayes.

You can control the spice level here, and you can use finely minced jalapeno or green chillies with the meat mixture. Or remove cayenne altogether for a mild version.

How to Store Leftovers?

Leftovers Arayes are best stored in an airtight container once cooled completely. To reheat, we LOVE putting them in the air fryer at 350 degrees for 5-6 minutes, flipping half way.

Can I freeze Arayes / Make in Advance?

YES! They make the BEST freezer friendly meal. Freeze the raw meat stuffed pita breads well wrapped. You can bake from frozen, but at a lower temperature (375 degrees F ) and for about 8-10 minutes longer. Otherwise you can thaw and cook as above.

You can likewise freeze leftovers that are already cooked. Similarly to reheat, it’s best to use the air fryer.

How to Avoid Soggy Arayes?

A commonly asked problem. Avoid using super high fat ratio of meat, so a 10% is enough. The extra fat will create moisture and that’s not preferred here.

The cooking method makes a difference. Grilling the Arayes is BEST for crisp bread, followed by indoor grill pans. If you’re oven baking, avoid using parchment paper or foil. The best option is a rack, use that to place the arayes on. If you feel the arayes aren’t crisping enough in the oven, you can broil them for 1 minute per side.

Can I use Ground Chicken?

While not authentic, but could make a flavorful variation on the recipe. You can use ground chicken or ground turkey. Since they are not as fatty as beef or lamb, you should add 2 tablespoons of olive oil to the meat mixture.

How many calories are in Arayes?

Depending on the size, they can be around 250-350 calories. Make sure to read the recipe card below for full info.

Ground Lamb Recipes

Lamb Tacos
Juicy Spicy Turkish Meatballs
Turkish Pizza Lahmacun
Pita Bowl
Lamb Meatball Subs On The Grill
Moroccan Lentil Soup
Lamb Sausage