Name: Crispy & Juicy Lebanese Arayes Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Lebanese
Ingredients: ½ lb (225g) ground beef (80/20 fat ratio); ½ small onion, grated; 1 garlic clove, minced; ¼ cup chopped parsley; ½ tsp cumin; ½ tsp ground cinnamon; Salt and black pepper to taste; 2 (6-inch) pita breads, halved to form 4 pockets; 2 tbsp olive oil (for brushing); ¼ tsp chili flakes for heat; 1 tbsp tahini for extra flavor; Chopped pine nuts for crunch

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Introduction

Crispy and juicy Lebanese Arayes are stuffed pita pockets filled with a seasoned ground beef mixture. This simple yet flavorful dish makes a perfect snack or light meal that’s easy to prepare and loved by all.

The image shows a close-up of three stuffed flatbreads stacked on a white marbled surface, with a woman's hand holding the top piece. Each flatbread has two layers: a golden brown, slightly crispy outer layer with a textured, toasted look, and a thick, meat-filled inner layer with finely ground brown beef mixed with green herbs. The flatbreads are placed on a round wooden plate, near a small white bowl of white sauce garnished with chopped green herbs. Some fresh green herbs are scattered around the plate, adding a fresh touch to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ lb (225g) ground beef (80/20 fat ratio)
½ small onion, grated
1 garlic clove, minced
¼ cup chopped parsley
½ tsp cumin
½ tsp ground cinnamon
Salt and black pepper to taste
2 (6-inch) pita breads, halved to form 4 pockets
2 tbsp olive oil (for brushing)

Optional Add-ins:

¼ tsp chili flakes for heat
1 tbsp tahini for extra flavor
Chopped pine nuts for crunch

Instructions

Step 1: In a bowl, combine ground beef, grated onion, minced garlic, chopped parsley, cumin, cinnamon, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
Step 2: Cut each pita bread in half to form pockets. Gently open each pocket and spoon in 2–3 tablespoons of the beef mixture, pressing down lightly to flatten it evenly inside.
Step 3: Lightly brush both sides of each stuffed pita with olive oil. Press them gently to distribute the filling evenly and ensure good contact for crisping.
Step 4: Choose your cooking method:
- Grill: Preheat grill or grill pan to medium heat. Cook each Arayeh for 4–5 minutes per side until browned and cooked through.
- Skillet: Use a dry nonstick pan over medium heat. Cook and flip when golden on each side.
- Bake: Place stuffed pitas on a baking tray and bake at 425°F (220°C) for 12 minutes, flipping halfway through.
Step 5: Let the Arayes rest briefly after cooking, then slice and serve warm with your favorite dips or fresh salads.

Tips & Variations

Add chili flakes to the beef mixture for a spicy kick.
Mix in tahini or pine nuts to the filling for added flavor and texture.
Use whole wheat pita for a healthier option.
Serve with yogurt sauce or a fresh cucumber salad for a refreshing contrast.

Storage

Store leftover Arayes in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or oven to maintain crispiness rather than microwaving, which can make them soggy.

How to Serve

A stack of three thick flatbread sandwiches filled with a cooked, crumbly ground beef mixture with finely chopped green herbs is shown on a round white plate. The flatbreads have a golden-brown toasted crust with a slightly crispy texture. The sandwiches are cut in half, exposing two layers of light, fluffy white dough enclosing the brown, herb-speckled meat filling. A small white bowl filled with creamy white sauce with green herb pieces sits on the plate next to the stacked sandwiches. The entire setting is on a white marbled surface, and a woman's hand is lifting the top sandwich half. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other meats for the filling?

Yes, ground lamb or a blend of beef and lamb works well and adds richness. Chicken can be used but may require additional seasoning for flavor.

How do I keep the pita from getting soggy?

Make sure to press the filling evenly inside the pita and brush the outside with olive oil before cooking. Cooking on a hot surface until crispy helps prevent sogginess.