Arayes – Lebanese Meat Stuffed Crispy Pita

Meet my latest obsession – Arayes! Pita pockets stuffed with seasoned meat kofta filling, then pan fried until crispy. Think – Lebanese quesadillas. Enjoy for dinner or pass them around as an appetiser. I can’t stop eating these!

Arayes – Lebanese street food!

Every now and then I happen across a recipe that really catches me by surprise. Something I’ve never heard of before that’s devilishly tasty, a little different to the usual yet easy and relatively fast to make.

Today’s Arayes is one such recipe, introduced to me by Chef JB, discovered during his globe trotting days.

Originating from the Middle East, Arayes is a pita or flabbread that’s stuffed with raw seasoned meat kofta filling then pan fried, grilled or baked until crispy. As with many traditional recipes, there are variations between countries, including the seasoning in the meat, the type of bread used, thickness of meat etc.

The Arayes I’m sharing today is a Lebanese one. It’s easy. You can get all the ingredients at any grocery store.

And it’s Outrageously delicious. (You know I’m deadly serious when I capitalise!)

Ingredients in Arayes

Here’s what you need to make Arayes.

Spiced kofta filling

Here’s what you need for the spiced kofta filing used to stuff the pita bread.

• Proein – Lamb is a favoured protein in the Middle East and goes so well with the Lebanese spice mix we’re using today! However, beef is a very close second.

• Spice mix – No unusual players here in this Lebanese kofta spice mix! There’s a fairly generous amount – almost 3 tablespoons – which sounds like a lot. This is because the meat is spread very thinly inside each pita bread so you actually don’t end up with very much with each bite. So you want it to be heavy on the spicing!

  Spice note: Mild kick, only 1/2 tsp cayenne across 10 pita bread halves. To reduce to subtle, cut down cayenne to 1/4 tsp. Or omit.

• Onion and fresh garlic – For aromatic flavour in the kofta filling.

• Parsley – Optional for nice little bits of green throughout.

Pita bread and oil

Arayes is and can be made with all sorts of pita breads – large, small, thin, thick. Have fun an experiment!

• Pita Bread – The pita bread I use is 15cm / 6″ wide. You need pita bread pockets that can be split open to stuff the meat inside. Thinner is better as it’s easier to cook the meat through. Fellow Aussies – I use Nana brand pita bread from Woolies, Coles.

  Alternatives/variations – I’ve made this with the breadier, thicker pita bread pockets too (like used in this recipe) and it works great, just takes a minute or two longer for the meat to cook. Large Lebanese bread ~30cm/12″ wide also works! You need 2 to 3, spread the meat inside using a butter knife, pan fry until crisp then cut into pieces. And if you can’t find any pita pockets at all, you could even make Arayes using any flatbreads you can get your hands on, or even tortillas! Just make them like quesadillas – spread the meat filling on half then fold over.

• Olive oil spray works best for cooking, I found. Using oil in the pan makes the pita pockets a little too greasy. If you don’t have spray, just brush the surface with olive oil.

How to make Arayes

A unique step in making Arayes is that the meat is raw when stuffed inside the pita bread. So as it cooks, the meat juices flavour the inside of the pita bread while the outside goes golden and crispy. It’s sooooo good!!

1. Grate the onion using a standard box grater. Why grate rather than chop? Because grated is finer than chopped so you don’t need to cook the onion separately before mixing into the meat. It will cook enough with the meat. Plus, the onion juices make the meat mixture even tastier!

2. Filling – Add the meat and all the other filling ingredients, then mix well with your hands.

3. Semi-circle shape – Divide into 10 portions, roll into a ball then pat into a thin semi-circle shape approximating the size of half a pita bread.

4. Stuff the meat inside the pita bread. PRO TIP: If you have trouble prying the pocket open, microwave for 15 seconds on high to soften then run a butter knife inside the slit.

5. Flatten – Close the pita bread then press down and out to spread the meat to the edges of the pita bread. Though – no need to be too meticulous here! You just don’t want giant areas of meat-less pita bread.

6. Spray each side with oil. I prefer spraying because I found using oil in the pan makes the Arayes too greasy. Plus, you use far less oil!

7. Pan fry 4 min – Then pan fry on medium high for 2 minutes on each side until crispy. The meat will cook through in this time because it’s so thin! I do 3 halves at a time. Cook as many as you can fit in a single layer.

   Keep cooked Arayes warm in a low oven on a rack set over a tray (rack prevents underside from getting soggy) as you continue cooking. Or – get 2 pans going to speed things up!

8. Serving – Pile Arayes onto a platter and serve with Tahini dipping sauce. Serve them whole, as they are. Or cut them into smaller pieces – it’s up to you!

Whipped Tahini Yogurt Dipping Sauce

I think you’ll really like the Whipped Tahini Yogurt dipping sauce too. It’s got a unique texture almost like soft whipped cream. Made with just tahini, yogurt, lemon and garlic, the trick is to warm the mixture in the microwave slightly before whisking. Then as you whisk it, it becomes almost a bit aerated like whipped cream! Neat little trick I picked up from a Fatteh recipe by Nigella Lawson.

If you’ve got any of the sauce leftover, use it as a dip or slather onto toast like you would goats cheese, then pile on marinated mushrooms or roast vegetables for a delicious crostini. Enjoy! – Nagi x

Watch how to make it

Life of Dozer

This dog really will eat anything. (Well, except kale! 😂)