These easy to prepare Middle Eastern grilled pita bread sandwiches are known as "Arayes." Pita bread is stuffed with lamb or beef kabob meat and either grilled or cooked in the oven. Serve this delicious Arayes recipe with Marinated Sumac Onions and a Tabouli Salad.
Arayes are prepared by various cultures throughout the Middle East. This includes Syria, Israel, Lebanon, and Egypt. The Egyptian version is called Hawawshi.
Why This Recipe works
Arayes are relatively easy to make and ready in under 30 minutes. The recipe is made with simple ingredients and can even be prepared ahead of time.
The versatile recipe allows you to cook the pita sandwiches in the oven, on the grill, cast-iron skillet, or an air fryer.
Recipe Ingredients and Substitutions
- Meat: Traditionally, Arayes are stuffed with ground lamb, which is how I prefer them. However, you can also substitute beef, ground chicken, or turkey.
- Spices: I like to add sumac, kubba seasoning (or allspice), salt, black pepper, and crushed red pepper flakes. However, you may also add a few cloves of fresh garlic, ¼ teaspoon cumin, and a touch of cinnamon.
- Herbs: Although my recipe doesn't call for any herbs you can add a few tablespoons of chopped fresh parsley or mint to the kabob meat mixture.
How to Make Arayes
STEP 1: Place ground beef or lamb into a large bowl. Grind the onion in a food processor. Drain the liquid from the onion, then add the onion to the bowl. Add the spices to the meat mixture and mix to combine.
STEP 2: Cover the bowl and place it in the fridge to allow the flavors to come together for at least a few hours.
STEP 3: Divide the meat into eight equal portions. Cut each pita bread in half and carefully stuff them with the meat mixture forming a layer of meat into each pita pocket.
Preheat oven to 375 degree F
STEP 4: Brush both sides of the stuffed pitas with olive oil; arrange on a baking sheet. For easier cleanup, line the baking sheet with foil or parchment paper. Bake for 5 minutes on each side or until the meat is cooked and the pita is crispy.
PRO TIP: The best way to heat Arayes leftovers is in a toaster oven or an air fryer.
Recipe FAQs
"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 or Tabouli would be the perfect side dishes. You can also drizzle the pita sandwiches with tahini sauce.
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.
Recipe Pro Tips
- Cut each pita bread sandwich in two to serve as appetizers.
- 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.
- Optionally, Mix pinenuts into the filling before stuffing the Arayes.
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Arayes | Meat-Filled Pita Pockets
Ingredients
- 1 lb. ground lamb
- 1 small onion
- 1 teaspoon salt
- 1 teaspoon sumac powder
- 1 teaspoon kubba seasoning (or ½ teaspoon allspice, ⅛ teaspoon cinnamon, ⅛ tsp. cloves)
- 1 teaspoon crushed red pepper
- ½ teaspoon black pepper
- ¼ cup olive oil
- 4 pita bread (cut in half)
Instructions
- Place ground beef or lamb into a large bowl. Grind the onion in a food processor. Drain the liquid from the onion, then add the onion to the bowl. Add the spices to the meat mixture and mix to combine.
- Cover the bowl and place it in the fridge to allow the flavors to come together for at least a few hours.
- Divide the meat into eight equal portions. Cut each pita bread in half and carefully stuff them with the meat mixture forming a layer of meat into each pita pocket.
Preheat oven to 375° F
- Brush both sides of the stuffed pitas with olive oil; arrange on a baking sheet. For easier cleanup, line the baking sheet with foil or parchment paper. Bake for 5 minutes on each side or until the meat is cooked and the pita is crispy.
Notes
- Cut each pita bread sandwich in two to serve as appetizers.
- 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.
- Optionally, Mix pinenuts into the filling before stuffing the Arayes.
- The best way to heat Arayes leftovers is in a toaster oven or an air fryer.
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