Arayes are one of those meals that feel simple but deliver big flavor. Seasoned ground meat is tucked inside pita bread, then toasted in a skillet until the outside is crisp and the filling cooks through. It’s quick, satisfying, and perfect for lunch, dinner, or sharing with friends.
What makes Arayes so good is the contrast. The pita gets golden and crunchy while the inside stays juicy and full of warm spices like cumin, coriander, and allspice. Serve them with a quick tahini yogurt sauce for dipping and you’ve got a meal that feels a little different from the usual weeknight routine.
Helpful Tips
- Grate the onion instead of chopping it. This helps it blend into the meat mixture and keeps the filling juicy while it cooks.
- Spread the meat thinly. A thin, even layer ensures the meat cooks through at the same time the pita becomes crisp.
- Use medium-high heat. This gives the pita a nice toasted exterior without burning before the filling is fully cooked.
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Arayes
Ingredients
- 1 small white onion
- 1/4 cup fresh parsley minced
- 1 pound ground beef lamb, or chicken
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon sumac
- 1 teaspoon salt
- 3/4 teaspoon allspice
- 1/2 teaspoon black pepper
- 6 pitas
- olive oil for brushing
For the dipping sauce:
- 2 tablespoon Greek yogurt
- 2 tablespoon tahini
- 2 tablespoon lemon juice
- water to thin if necessary
- salt and black pepper to taste
Instructions
- Grate the onion on a cheese grater, into a bowl.
- Add the parsley, ground beef, cumin, coriander, all spice, garlic powder, sumac, salt and pepper. Mix well. Divide into about 1/4 cup pieces. Flatten with your hands until thin circles slightly smaller than the pita.
- Cut the pita halfway down the seam and open it up. Set the flattened meat into the pita and spread it out evenly. Press the pita together again.
- Heat a skillet over medium-high heat.
- Brush olive oil on both sides of the pita and place them on the skillet. Cook for 3-4 minutes on each side, until the meat is cooked through and the pita is toasted.
- Mix the yogurt, tahini, and lemon juice in a bowl. Thin as necessary with water. Season with salt and pepper to taste.
- When the arayes are done, cut them into quarters. Serve with the sauce.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.