Crispy Lebanese Arayes Delight (View Print Version)

Golden pita pockets filled with spiced meat, grilled or baked until crispy and juicy inside.

# What You'll Need:

→ Meat Filling

01 - 1 lb ground lamb or beef
02 - 1 small onion, finely grated or minced
03 - 2 garlic cloves, minced
04 - 1/4 cup fresh parsley, finely chopped
05 - 1 tsp ground cumin
06 - 1/2 tsp ground cinnamon
07 - 1/4 tsp ground allspice
08 - 3/4 tsp salt
09 - 1/2 tsp black pepper
10 - Pinch of chili flakes

→ For Assembling

11 - 4 small pita breads, thin and pliable
12 - 2 tbsp olive oil or softened butter
13 - 1 small garlic clove, crushed
14 - 1 tsp sumac

# Method:

01 - In a large bowl, combine ground meat, onion, garlic, parsley, cumin, cinnamon, allspice, salt, pepper, and chili flakes. Mix thoroughly with your hands until well incorporated. Test seasoning by cooking a teaspoon of mixture in a pan, taste, and adjust salt or spices as needed.
02 - Cut each pita in half to make two semi-circles. Gently open each half to form a pocket. Stuff about 2 tablespoons of the meat mixture into each pocket, spreading the meat in a thin, even layer. Press lightly to seal edges.
03 - In a small bowl, mix olive oil or butter with optional crushed garlic or sumac. Lightly brush both sides of each stuffed pita with the mixture.
04 - For grilling: preheat grill or grill pan to medium-high and cook arayes 3–4 minutes per side until golden and crispy. For pan-frying: heat a large skillet over medium and cook arayes 4–5 minutes per side, pressing gently with a spatula, until crisp and cooked through. For baking: preheat oven to 400°F, place arayes on a baking sheet and bake for 10–12 minutes, flipping halfway, until crisp and golden.
05 - Slice each arayes half in two for appetizers, or serve whole. Best enjoyed immediately while crispy.

# Expert Advice:

01 -
  • The whole thing comes together in 30 minutes, yet tastes like you've been laboring over a hot stove.
  • One batch disappears instantly whether you're feeding hungry kids, hosting friends, or meal-prepping for the week.
  • You can grill, pan-fry, or bake them depending on your mood and what's clean in your kitchen.
  • The spice blend is warm and grounding without being aggressive, so even cautious eaters come back for seconds.
02 -
  • Overstuffing is the quickest way to ruin a batch—a thin, even layer of meat cooks through and stays juicy, while a thick stuffing turns the outside crispy before the inside finishes cooking.
  • Don't skip the taste test of your raw filling; seasoning is personal and adjusting it now saves regret later.
03 -
  • If you're making these ahead, assemble everything but don't cook until you're ready to serve—they're best enjoyed within an hour of cooking, but can be frozen after assembly and reheated in a hot oven.
  • Press gently with a spatula while pan-frying to ensure even contact with the heat and a more uniform crispy exterior.
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