Meat-stuffed pita, also known as lamb arayes, are a popular Lebanese street food โ crispy on the outside, juicy and flavorful on the inside.
Ingredients: 13 | Prep Time: 30 minutes | Cook Time: 10 minutes | Servings: 4 | Difficulty: Easy
This lamb arayes recipe is one you really have to try โ itโs quick, easy, and something the whole family will love. The Middle Eastern arayes are made by stuffing pita bread with a thin layer of spiced ground meat, then cooking it in a pan or on the grill until perfectly crisp.
I like to serve them with a simple yogurt dip, some black olives, and fresh veggies โ itโs the kind of summer meal youโll want to make again and again. Try this Chicken Shawarma Plate, too.
Recipe ingredients
Ground lamb is the most traditional choice, and itโs my favorite one too. But you can definitely make this arayes recipe with ground beef or ground turkey. Check out Lamb and Rice, too.
The best bread for arayes is thin pita bread that can be easily opened and filled without tearing, and that crisps up nicely when grilled or pan-fried. Thin Arabic-style pita is perfect. Look for medium or small-sized pitas, around 6 to 7 inches/ 15-18 cm in diameter. Theyโre easier to handle, cook more evenly, and are great for serving as individual portions.
- Other options: You can also use other types of flatbread or tortillas (See the Recipe Card).
- Try to avoid thick or pocketless pita, like Greek pita, which tends to be too doughy and wonโt crisp up the same way. They will work, though, you might just want to cook them a bit longer to make sure that the meat is cooked through.
Pomegranate molasses: If you donโt have it, use 1 tablespoon of balsamic glaze or thick balsamic vinegar. It has a similar sweet-tart flavor and syrupy texture. Another option is 1 tablespoon of lemon juice mixed with 1 tablespoon of honey or molasses to get that same sweet and tangy balance.
Other filling ingredients: Onion, garlic, tomato paste, parsley, and spices.
Dip ingredients: Greek yogurt, tahini, garlic, mint, lemon juice, and seasoning. You can also serve the lamb arayes with this Sour Cream Garlic Sauce.
See the recipe card for full information on ingredients and quantities.
How to make lamb arayes?
Step #1: Grate the onion and garlic. Place them in a bowl with the other filling ingredients.
Step #2: Mix the arayes filling and divide it into 4 portions. If your pitas are smaller, you might get 6.
Tip: Grating onions can be a hassle, but itโs important to do. Otherwise, the onions will stay too crunchy after the short cooking time. Plus, the juice released while grating helps keep the filling juicy.
Step #3: Carefully open the pitas and fill them with the mixture. Press gently to distribute the filling evenly. Brush the bread with oil.
Step #4: Cook in a pan for 2โ3 minutes per side, or until golden brown, depending on the thickness of the bread.
Step #5: Meanwhile, mix all the dip ingredients in a bowl.
Step #6: Halve the arayes if desired, and serve with the yogurt dip, olives, pickled hot peppers, or fresh vegetables. The Shopska Salad goes very well with the arayes.
Make ahead and store
Make ahead: You can fill the arayes with the lamb mixture a day ahead. Place them on a large plate, cover them with plastic wrap, and keep them refrigerated until ready to cook. You can also freeze the uncooked arayes for 2-3 months. Make sure that they are all well wrapped to avoid freezer burn.
Store leftovers: Let them cool completely, then store them in an airtight container in the fridge for up to 2 days.
To reheat, warm the lamb arayes in a pan or oven until crispy and heated through - this helps keep the bread crunchy. Microwaving will make them lose their crispiness.
Crispy Lamb Arayes
Equipment
- Large nonstick pan
- Bowl
Ingredients
- 4 pita bread mine were 7 inches/ 18 cm wide, Notes 1,2,3
Ingredients for the filling:
- 1 lb ground lamb Note 4
- 1 medium to large onion
- 4 garlic cloves
- ยผ teaspoon red pepper flakes
- 1 teaspoon allspice
- ยพ teaspoon fine sea salt
- ยผ teaspoon ground black pepper
- 2 tablespoons pomegranate molasses Note 5
- small bunch of parsley finely chopped
- 1-2 tablespoons olive oil
Ingredients for the dip:
- 1 cup Greek yogurt
- 1 tablespoon tahini
- 2 garlic cloves grated
- 1 teaspoon mint
- juice of ยฝ lemon
- ยผ - ยฝ teaspoon fine sea salt to taste
- ยผ teaspoon ground black pepper
Instructions
- Make arayes filling: Grate the onion and the garlic on the box grater. Place them in a bowl and mix them with the remaining filling ingredients. Divide the filling into 4 portions. If your bread pieces are smaller, you might be able to fill 5 or 6 of them. 1 lb ground lamb + 1 medium to large onion + 4 garlic cloves + ยผ teaspoon red pepper flakes + 1 teaspoon allspice + ยพ teaspoon fine sea salt + ยผ teaspoon ground black pepper + 2 tablespoons pomegranate molasses + small bunch of parsley
- Fill the arayes: Carefully open each pita pocket without tearing. Fill it evenly with one portion of the mixture, pressing gently to spread it inside. Donโt overfill to avoid breaking. Brush the outside of the pita lightly with oil to help it crisp during cooking.4 pita bread + 1-2 tablespoons olive oil
- Cook the arayes in a pan over medium heat for 2โ3 minutes on each side, or until they turn golden brown and crispy. The cooking time may vary depending on the thickness of the bread.
- Make yogurt dip: Mix all the dip ingredients in a bowl.1 cup Greek yogurt + 1 tablespoon tahini + 2 garlic cloves + 1 teaspoon mint + juice of ยฝ lemon + ยผ - ยฝ teaspoon fine sea salt to taste + ยผ teaspoon ground black pepper
- Serve lamb arayes: Halve the arayes if you wish. Serve them with dip, black olives, pickled hot peppers, other pickles, or fresh vegetables.
Notes
- Bread: The best bread for arayes is thin pita that opens easily without tearing and crisps up well when grilled or fried. Thin Arabic-style pita works perfectly. Choose medium or small pitas, about 6 to 7 inches (15โ18 cm) wide. Theyโre easier to handle, cook evenly, and make ideal individual servings.
- Smaller pita: If your bread is smaller than mine, you can probably be able to fill 5 or 6 pieces, depending on how thick you want your filling to be.
- You can also fill tortillas or similar flatbreads. Spread the filling on half of the bread and fold over like a quesadilla.
- Ground meat: You can also make arayes with ground beef, turkey, or chicken.
- No pomegranate molasses? Use 1 tablespoon balsamic glaze or mix 1 tablespoon lemon juice with 1 teaspoon honey โ both give a similar sweet-tangy flavor.
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