Meat Stuffed Pitas (Arayes)
Lebanese-style meat-stuffed pita pockets (arayes) filled with seasoned ground beef or lamb. Cook on a grill, in a skillet, or bake until browned and crispy.
Servings: 4 servings
Ingredients
Ingredients
- ?1 pound 450 gground beefor lamb, 85%, I used lamb
- ?1 smallyellow onionfinely diced
- ?1 mediumtomatoseeds removed then finely diced
- ?1 chilideseeded and finely diced
- ?1/4 cupchopped parsley
- ?2 clovesgarlicminced optional
- ?1 tablespoonbaharat
- ?1/2 teaspoonground cinnamon
- ?1 teaspoonpaprika
- ?1 teaspoonsalt
- ?1/2 teaspoonground black pepper
- ?3 tablespoonsolive oildivided
- ?2 tablespoonspomegranate molassesoptional
- ?4-5 pitas
Instructions
Instructions
- In a large bowl combine 1 pound (450 g) ground beef or lamb, 1 small yellow onion (finely diced), 1 medium tomato (seeds removed, finely diced), 1 chili (seeded and finely diced), 1/4 cup chopped parsley, 2 cloves garlic (minced, optional), 1 tablespoon baharat, 1/2 teaspoon ground cinnamon, 1 teaspoon paprika, 1 teaspoon salt, 1/2 teaspoon ground black pepper, 1 tablespoon olive oil, and 2 tablespoons pomegranate molasses (optional).
- Mix the ingredients until evenly combined, using a spatula or your hands.
- Cut each pita round in half with kitchen shears. Gently pull the two layers apart to create a pocket in each half, being careful not to separate the layers completely.
- Divide the meat mixture into portions of about 2 tablespoons per pita half. Place the portion inside a pita half and spread it into a thin, even layer against the inner surface using the back of a spoon. Repeat for all pita halves.
- Reserve the remaining 2 tablespoons olive oil for cooking. If grilling or baking, brush both sides of each stuffed pita lightly with the reserved oil. If pan-frying, heat the reserved oil in a skillet over medium-high heat until shimmering.
- To cook on a grill: preheat the grill to medium-high, place the stuffed pitas directly on the grates, and cook uncovered about 2 minutes per side, watching carefully to avoid burning.
- To cook in a skillet: with the skillet and oil hot, cook the stuffed pitas 2–4 minutes per side, or until both sides are browned and crispy.
- To cook in the oven: preheat the oven to 350°F (180°C), arrange the stuffed pitas on a sheet pan in a single layer, and bake 8–10 minutes, or until browned and crispy.
- Serve the arayes immediately while still hot and crispy.
Equipment
- Large Bowl
- Spatula
- kitchen shears
- Skillet
- Grill
- Oven
- Sheet Pan
- Pastry Brush
Notes
Don’t overstuff the pita.A thin layer of meat is the way to go, so the arayes hold together and get nice and crispy.
Remove excess moisture.Take the seeds out of the tomatoes and blot the chopped onion with paper towel before adding it to the meat mixture to ensure a crispy texture.
Let the pitas rest.Give it a couple of minutes after you remove the pitas from the grill before you serve them. This resting time makes them easier to handle and they’ll be less likely to fall apart.
Remove excess moisture.Take the seeds out of the tomatoes and blot the chopped onion with paper towel before adding it to the meat mixture to ensure a crispy texture.
Let the pitas rest.Give it a couple of minutes after you remove the pitas from the grill before you serve them. This resting time makes them easier to handle and they’ll be less likely to fall apart.