Sink your teeth into crispy, meat-filled Arayes! These deliciously spiced meat stuffed pitas are the ultimate Middle Eastern comfort food and they’re perfect for weeknight dinners or BBQs with friends!
Imagine biting into warm, crispy pita bread stuffed with juicy spiced ground meat. Sounds amazing right? Well, let me introduce you to Arayes – an amazing Middle Eastern meat-stuffed pita recipe!
Arayes, (meaning ‘brides’) are pita bread stuffed with kafta meat mixture and then cooked until the bread is crispy and the meat is cooked through. They’re like the most delicious spiced meat-filled sandwiches!
It’s a Levantine/Middle Eastern recipe that is popular in Jordan, Palestine, Syria, and Lebanon. I grew up eating Arayes, and they’re often served at BBQs (along with shish tawook, kafta, and lamb skewers).
I’ve seen many recipes on the internet where they use super thick pita and a thick layer of meat mixture but that’s not how arayes should be. The key is to place a thin layer of meat inside thin pita bread to get the ultimate crispy flavor.
Why You’ll Love This Recipe
If you love meat-filled sandwiches with delicious Middle Eastern flavors, you’re going to go crazy for these meat-stuffed pitas. The spiced meat mixture is so easy to prepare and then you have your choice of how you want to cook the pitas (grill, stovetop, or oven). They make the perfect handheld snack to serve at a BBQ or to enjoy for a fuss-free weeknight dinner.
key ingredients
Here’s what you need to make this savory delight:
- Ground meat: Beef or lamb are the traditional choices. I used lamb. Make sure that you use meat with fat in it, I usually go for 85/15, as the fat will melt and make the Arayes very delicious. 80/20 also works.
- Vegetables: Finely diced tomato, onion, and chili. You can grate the onion if you wish, but make sure to get rid of the excess moisture. I also remove the tomato seeds and juice, otherwise, the pitas won’t get crispy.
- Spices: I use a Middle Eastern blend of cinnamon, paprika, and Baharat which is a seven-spice blend.
- Pomegranate molasses: This is a sweet and tangy syrup that comes from the juice of pomegranates. It’s optional, but a traditional ingredient that adds a great flavor. I also use it to make fattoush salad.
- Pitas: Try to find Lebanese-style pita bread (it’s usually thin compared to other pitas. You don’t want bread that’s too thin but thick bread is not great in terms of texture). The pitas that I used were 7 inches/18cm. If you’re using small pitas, do not cut them in half, just separate the pita and stuff it.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Meat Stuffed Pitas
These arayes are so quick to make. From start to finish it takes about 20 minutes. Also, I’ve given you three different options for cooking the pitas so you can choose the best option for you!
- Combine meat mixture: Grab a large bowl and add the ground meat, onion, tomato, chili, parsley, garlic, spices, and olive oil. Mix everything well to combine. You can use a spatula or your hands for this part.
- Prepare the pita: Cut the large pita rounds in half using kitchen shears and gently pull the two layers of the pita apart to create a pocket. Be careful not to completely separate the two layers.
- Stuff: Spread a small amount of the meat mixture in the pocket of each pita half. Use the back of a spoon to spread the meat into a thin layer.
- Cook: Brush both sides of the pitas with olive oil if cooking on the grill or in the oven and preheat the grill/oven/or skillet to cook.
Use one of the methods below to get crispy pitas every time!
Tip!
I only do 2 tablespoons of meat mixture per half pita as overstuffing the pitas will make them soggy and they can fall apart. Just like adding too much topping to a pizza!
Grill method:
Preheat the grill to medium-high heat (350°F/180°C), place the stuffed pitas directly on the grill grates, and cook uncovered for 2 minutes per side. Be careful not to burn the pitas, as they cook very quickly. Serve immediately while still crispy.
Stovetop method:
Heat olive oil in a skillet over medium-high heat, and cook the pitas on both sides until browned and crispy. Serve immediately while still crispy.
Oven method:
Preheat the oven to 350°F/180°C, and place the stuffed pitas on a sheet pan. Bake in the oven for 8-10 minutes or until browned and crispy. Serve immediately while still crispy.
Variations
I grew up eating traditional arayes which are made with ground beef or lamb. If you like to experiment in the kitchen, you could add some additional flavors, which would result in something a little different than the classic version, but would still taste amazing!
Here are some ideas you could try:
- Add cheese: Sprinkle some feta or shredded mozzarella over the meat mixture before grilling for a cheesy twist.
- Make it spicy: Add some red pepper flakes for a bit of heat.
- Change the protein: For a leaner option, try ground chicken or turkey. For a meat-free option, you can try making the filling with soy crumbles or textured vegetable protein (TVP).
- Different spices: Customize your meat filling with your favorite blend of spices.
Recipe Tips
- 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.
Storing Tips
Arayes are best eaten when they’re freshly made and still crispy. If you do have some leftovers, you can safely store them in the fridge in an airtight container or ziptop bag for up to 3 days.
They also freeze well if kept in a freezer-safe container or zip top bag for up to 3 months. Let the stuffed pitas thaw in the fridge overnight before reheating.
To reheat them, you have a couple of options to make them crispy again. The first way is to bake them on a baking sheet in a 375°F/190°C oven for 10 – 12 minutes until heated through. Another option is to reheat your meat stuffed pitas on the stovetop in a skillet over medium heat.
You can use a microwave if you don’t mind the pita not being crispy.
What To Serve With Meat Stuffed Pitas
You can serve these meat stuffed pitas as an appetizer, snack, or main dish. I love to serve them hot off the grill with some homemade garlic sauce or yogurt for dipping.
Of course, you can never go wrong with serving them alongside a fresh green salad or with a side of crispy French fries and some homemade hummus for a heartier meal.
Recipe FAQs
How can I make it easier to pull the layers of my pita apart?
If you’re having trouble making the pocket in your pita, try putting it on a microwavable plate and covering it with a damp paper towel. Microwave for 15-20 seconds to create some steam which should make it easier to separate the layers.
How do I prevent the filling from leaking out when cooking?
The key is to not overfill the pitas. A thin layer of the meat mixture is the way to go to prevent leaking.
Can I make meat-stuffed pitas in advance?
It would be ok to make the meat mixture in advance and store it in the fridge for up to 24 hours. When you’re ready to assemble the arayes, bring the meat back out of the fridge and continue to follow the instructions.
You can also store cooked arayes to reheat later.
More Middle Eastern Recipes To Try
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Meat Stuffed Pitas (Arayes)
Prep Time: 15 minutes mins
Cook Time: 15 minutes mins
Total Time: 30 minutes mins
Author: Diana
Print Rate Recipe
Meat-filled Arayes are Middle Eastern comfort food made with spiced and juicy beef stuffed inside a crispy pita and are a hit with everyone!
4 servings
Meat-filled Arayes are Middle Eastern comfort food made with spiced and juicy beef stuffed inside a crispy pita and are a hit with everyone!
Ingredients
- 1 pound (450 g) ground beef or lamb, 85%, I used lamb
- 1 small yellow onion finely diced
- 1 medium tomato seeds removed then finely diced
- 1 chili deseeded and finely diced
- ¼ cup chopped parsley
- 2 cloves garlic minced, optional
- 1 tablespoon baharat
- ½ teaspoon ground cinnamon
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 3 tablespoons olive oil divided
- 2 tablespoons pomegranate molasses optional
- 4-5 pitas
Instructions
In a large bowl, combine ground meat with onion, tomato, chili, parsley, garlic, baharat, cinnamon, paprika, salt, pepper, and 1 tablespoon of olive oil. And pomegranate molasses if using.
Mix the mixture to combine (use a spatula, or your hands).
Cut the large pita rounds in half using kitchen shears and gently pull the two layers of the pita apart to create a pocket. Be careful not to completely separate the two layers.
Add 2 tablespoons of the meat mixture to each half of pita and spread it with a back of a spoon. You want a thin layer of meat.
Brush the pitas with olive oil if cooking on the grill or in the oven, and preheat the grill/oven/or skillet to cook.
Grill method:
Preheat the grill to medium high heat (350°F/180°C), and place the stuffed pitas directly on the grill grates and cook uncovered for 2 minutes per side. Be careful not to burn the pitas, they cook very quickly. Serve immediately while still crispy.
Stovetop method:
Heat olive oil in a skillet over medium-high heat, and cook the pitas on both sides until browned and crispy. Serve immediately while still crispy.
Oven method:
Preheat the oven to 350°F/180°C, and place the stuffed pitas on a sheet pan. Bake in the oven for 8-10 minutes or until browned and crispy. Serve immediately while still crispy.
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.
Nutrition Information
Calories: 583kcal, Carbohydrates: 41g, Protein: 26g, Fat: 34g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 18g, Trans Fat: 1g, Cholesterol: 81mg, Sodium: 965mg, Potassium: 551mg, Fiber: 3g, Sugar: 6g, Vitamin A: 928IU, Vitamin C: 27mg, Calcium: 90mg, Iron: 4mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
