These easy to prepare Middle Eastern grilled pita sandwiches are known as "Arayes." Pita bread is stuffed with lamb kabob meat and either grilled or cooked in the oven. Serve Arayes with some Marinated Sumac Onions and a Tabouli Salad.
Why This Recipe works
Arayes are relatively easy to make and are ready in under 30 minutes. The recipe is made with simple ingredients and can even be prepared ahead of time.
Traditionally, Arayes are stuffed with ground lamb, which is how I prefer them. However, I wouldn't hold it against you if you decided to substitute the lamb with beef or ground turkey.
Another great option is to make
How to Make This Recipe
Grind lamb in a food processor and place in a bowl. Grind or grate the onion and drain out most of the liquid. Add to the bowl with the meat. Next, add the seasonings and mix until thoroughly combined. Cover and allow the flavors to come together for at least a few hours.
Now, time to make the Pita Bread. Just kidding, store-bought is fine. Divide the meat into eight equal portions. Cut pita bread in half and carefully stuff with the meat, forming a thin layer of meat in each pita pocket.
Brush both sides of the pita pockets with olive oil, and arrange on a baking sheet. Bake in a 375 F degree oven for 4 to 5 minutes on each side.
Cut each pocket into two pieces. Serve as an appetizer or a snack, or with a salad as a full meal.
Recipe FAQ's and Expert Tips
"Arayes," is an Arabic word which means "brides." It's also the name of this irresistible, Lebanese lamb-stuffed pita bread.
Arayes are pretty delicious on their own and make a perfect appetizer. If you plan on serving Arayes as a meal, Fattoush would be the perfect side dish.
Use fresh pita bread that's soft and pliable. Slice the pita in half and gently pry open. Spread a thin layer of the kabob meat filling inside the pita pockets.
- Make sure to drain the excess liquid before mixing the onion with the ground meat. If the mixture is too wet, you'll end up with a soggy pita sandwich.
- Use good quality pita bread that is not too thin or flimsy, otherwise, they may not hold up when you stuff them with the meat.
- The ground lamb should be in a thin layer so that it cooks quickly. Resist the temptation to overstuff the pita pocket.
- Another way to cook the stuffed pita pockets is on the grill.
- Add pinenuts to the filling before stuffing the Arayes for a delicious twist.
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Arayes
Ingredients
- 1 lb. ground lamb
- 1 small onion
- 1 tsp. salt
- 1 tsp. sumac powder
- 1 tsp. kubba seasoning (or ½ tsp allspice, ⅛ tsp cinnamon, ⅛ tsp. cloves)
- 1 tsp. crushed red pepper
- ½ tsp. black pepper
- ¼ cup olive oil
- 4 pita bread (cut in half)
Instructions
- Grind lamb, if using, and place in a bowl.
- Grind or grate the onion and drain out most of the liquid. Add to the bowl with the meat.
- Add the seasonings and mix until thoroughly combined. Cover and allow the flavors to come together for at least a few hours.
- Divide the meat into eight equal portions. Cut pita bread in half and carefully stuff with the meat, forming a thin layer of meat in each pita pocket.
- Brush both sides of the pita pockets with olive oil, and bake in a 375 F degree oven for 4 to 5 minutes on each side.
- Cut each pocket into two pieces. Serve as an appetizer or a snack, or with a salad as a full meal.
Notes
- Make sure to drain the excess liquid before mixing the onion with the meat. If the mixture is too wet, you'll end up with a soggy pita sandwich.
- Make sure the pita bread is not too flimsy, or they may not hold up when you stuff them with the meat.
- Speaking of the meat, it should be in a thin layer so that it cooks quickly. In other words, resist the temptation to overstuff the pita pocket.
- You may also grill the pita pockets on the barbecue instead of the oven.
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