Crispy on the outside, full of flavor on the inside
Uses simple ingredients and straightforward methods
Very versatile — you can grill, bake, or pan-fry
Great warm as a snack, appetizer, or light main
Pairs beautifully with yoghurt, tahini sauce, salad, or pickles
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the meat filling and assembly:
Ground meat (lamb, beef, or a mix)
Onion (grated or finely minced)
Garlic (minced)
Fresh parsley (chopped)
Spices: cumin, paprika, allspice, sometimes baharat (7-spice mix), cinnamon, salt, black pepper
Tomato paste (optional, for depth)
Pomegranate molasses (optional, for tang)
Olive oil (for brushing)
Pita bread (pocket style or flat pita that can be opened)
For serving (optional but common):
Yogurt or Greek yoghurt
Tahini (sesame paste)
Lemon juice
Garlic
Water
Salt
Directions
Prepare the filling. In a bowl (or using a food processor), combine onion, garlic, parsley, and the spices. If using tomato paste and/or pomegranate molasses, mix them in. Then add the ground meat and gently combine until evenly mixed (do not overwork).
Fill the pitas. Cut each pita in half (if using pocket pita) or open it up. Divide the meat mixture among the pita halves, spreading it in a thin, even layer all the way to the edges so the filling cooks evenly.
Brush with oil. Lightly brush both outer sides of each stuffed pita with olive oil (this helps them crisp up).
Cook. You have a few options:
Pan / skillet: Heat a pan or grill pan over medium heat, then cook each arayes 3–5 minutes per side (or until pita is golden and filling is cooked). Press gently with a spatula to ensure contact.
Grill: Place on a preheated grill (medium), cook each side until golden and meat cooked through.
Oven / bake: Preheat oven (e.g. ~200 °C), place the stuffed pitas on a rack or baking sheet, bake until crisp, flipping halfway. Optionally broil briefly at end for extra crisp.
Make the dipping sauce (if using). Combine yogurt, tahini, lemon juice, garlic, water, and salt to desired consistency.
Serve immediately. Cut into quarters if desired, and serve warm with sauce, fresh salad, or pickles.
Servings and timing
Servings: about 4 people (depending on pita size and how much filling)
Prep time: ~15 minutes
Cook time: ~10–20 minutes (depending on cooking method)
Total time: ~25–35 minutes
Variations
Cheese version: Mix in bits of cheese (like akkawi or mozzarella) with the meat or use only cheese for a vegetarian / cheese arayes.
Spicier version: Add chili powder, cayenne, or chopped fresh chili to the meat mix.
Herb boost: Add mint, cilantro, or dill for extra freshness.
Different meats: Use ground chicken, turkey, or even a vegetarian substitute.
Flat style (versus pocket style): Some versions spread meat directly on flat pita and bake or grill.
Add vegetables: Finely chopped bell pepper, tomato, or onion pieces can be mixed in (but don’t make it too wet).
Storage/Reheating
Storage: Let the cooked arayes cool slightly, then store in an airtight container in the refrigerator for up to 2–3 days.
Freezing: You can freeze them wrapped tightly; thaw before reheating.
Reheating: Warm in an oven or toaster oven (at moderate heat) until heated through and crisp again. You can also reheat in a skillet, turning both sides, or use an air fryer to revive crispiness.
FAQs
What is the difference between arayes and hawawshi?
Arayes is a Levantine dish made with pita bread stuffed with meat, while hawawshi is an Egyptian stuffed-bread variant (often baked within dough or layered differently). The spices and bread types used may differ.
How do I prevent soggy pita?
Use lean meat (less fat), brush only a light amount of oil, cook on a rack or flip midway, and use high heat or broiling at the end to crisp both sides.
Can I make arayes ahead of time?
You can prepare the meat filling ahead and refrigerate. Fill and cook just before serving for best texture.
What kind of bread is best?
Thin pocket pita or Lebanese-style pita is ideal, as it crisps well and allows the meat to cook through. Thick pita works but needs more cooking time.
Can I bake them instead of frying or grilling?
Yes — baking works well. Use a rack or flip midway. A final broil helps achieve better crispness.
What dipping sauces go well with arayes?
Commonly a yogurt-tahini sauce, plain yogurt with garlic, garlic sauce (toum), or even a lemon garlic sauce.
Can I use just lamb or just beef?
Yes — either works, or you can mix them. Lamb gives a richer flavor; beef is milder.
How thin should the meat layer be?
Relatively thin and even so that it cooks through without burning the pita. If too thick, it may stay undercooked.
Is there a vegetarian version?
Yes — you can omit meat and use cheese, seasoned vegetables, or plant-based ground mixtures to make a vegetarian arayes.
What side dishes pair well?
Serve with fattoush, tabbouleh, fresh salad, pickles, or rice. Also good with fresh vegetables or a simple cucumber-tomato salad.
Conclusion
Arayes is a fantastic, flavorful dish that brings together crispy bread and succulent meat in a simple, satisfying package. With flexible cooking methods and endless variation possibilities, it’s great for casual meals, gatherings, or meze spreads. Let me know if you’d like detailed measurements (in grams or cups) or a printable recipe card!
Arayes are a popular Levantine street food made by stuffing pita bread with seasoned minced meat and cooking until golden and crisp. Juicy on the inside and crispy on the outside, they’re perfect as a snack, appetizer, or light main course.
Author:Catherine
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings
Category:Main Course
Method:Baked, Grilled, or Pan-Fried
Cuisine:Middle Eastern
Diet:Halal
Ingredients
500g ground meat (lamb, beef, or a mix)
1 small onion, grated or finely minced
2 cloves garlic, minced
2 tbsp fresh parsley, chopped
1 tsp ground cumin
1 tsp paprika
1/2 tsp allspice
1/4 tsp cinnamon
Salt and black pepper, to taste
1 tbsp tomato paste (optional)
1 tbsp pomegranate molasses (optional)
2–3 tbsp olive oil (for brushing)
4 pita breads (pocket style or flat, halved if needed)
Sesame yogurt sauce (optional): 1/2 cup yogurt, 1 tbsp tahini, 1 tsp lemon juice, 1 clove garlic (minced), water to thin, salt to taste
Instructions
In a bowl or food processor, combine onion, garlic, parsley, cumin, paprika, allspice, cinnamon, salt, and pepper. Add tomato paste and pomegranate molasses if using.
Add the ground meat and mix until evenly combined, being careful not to overwork.
Cut each pita in half or open flat. Spread a thin, even layer of the meat mixture inside each piece, all the way to the edges.
Brush both outer sides of each stuffed pita with olive oil.
Choose a cooking method:
Pan: Heat a skillet over medium heat and cook arayes 3–5 minutes per side until golden and cooked through.
Grill: Preheat grill to medium and cook each side until meat is cooked and bread is crisp.
Oven: Preheat to 200°C (400°F), place arayes on a rack or baking sheet, and bake for 10–15 minutes, flipping halfway. Broil for 1–2 minutes for extra crispiness.
To make the dipping sauce: Mix yogurt, tahini, lemon juice, garlic, and salt. Add water to reach desired consistency.
Cut arayes into quarters if desired and serve warm with sauce, salad, or pickles.
Notes
Use lean meat to prevent soggy pita.Baking is the easiest method for batch cooking.Broiling at the end helps crisp the bread.Don’t overfill or the meat may not cook through.Great with garlic sauce, tahini, or plain yogurt on the side.
