If you’ve never heard of arayes, you’re in for a treat. These irresistible pita sandwiches are stuffed with spiced ground meat and pine nuts, then grilled or baked until crispy on the outside and juicy on the inside. Think of them as the Middle Eastern cousin of a grilled cheese sandwich — only meatier, crunchier, and bursting with flavor.
What Are Arayes?
Originally a popular street food in Lebanon, arayes have taken cities like Tel Aviv by storm—and for good reason. They’re quick, satisfying, and easy to customize. In Israel, they’re sometimes nicknamed “Israeli grilled cheese” because they’re essentially a stuffed sandwich that gets crisped to perfection. The only difference? Instead of gooey cheese, you get deeply flavorful meat in every bite.
Why You’ll Love This Recipe
- Beginner-friendly: No special equipment or cooking experience needed.
- Quick to prepare: Ready in under 30 minutes.
- Perfect for any occasion: Serve them as a snack, appetizer, or a light lunch.
- Delicious with dips: Garlic sauce (or try my Big Mac sauce!), tahini, or even a yogurt-based sauce will work beautifully.
How to Make Arayes (Meat-Stuffed Pita)
Here’s a step-by-step guide for making arayes at home—even if it’s your first time.
Ingredients:
- Pita bread (store-bought or homemade)
- Ground beef or ground lamb (choose one with a higher fat content for juicier results)
- Onion, garlic, fresh herbs
- Middle Eastern spices (like cumin, paprika, allspice)
- Pine nuts (for a bit of crunch and richness)
- Olive oil or butter for frying
Step 1: Prepare the Pita
Cut each pita into quarters to make smaller, easy-to-hold portions. You’ll end up with four pita “pockets” to stuff. Homemade pita is amazing here, but store-bought works great too.
Step 2: Make the Meat Filling
In a bowl, combine the ground meat with finely chopped onion, garlic, herbs, pine nuts, and spices. You want the mixture to be rich and well-seasoned—don’t be shy with the spices!
Pro tip: Use ground meat with a bit of fat (around 20%) so it stays moist and flavorful as it cooks.
Step 3: Fill and Seal the Pitas
Gently open each pita wedge and spoon in some of the meat mixture, pressing it in evenly. Don’t overfill—just enough to create a compact layer inside.
Step 4: Cook Until Crispy and Golden
Start by searing the arayes in a hot frying pan or grill pan. Place the meat side down first so the filling seals and develops a nice crust. Then flip and sear the bread side.
Next, transfer them to the oven (392°F / 200°C) and bake for about 10–12 minutes to ensure the meat is fully cooked and the pita is golden and crisp. You can also easily make them in an air fryer.
Ingredients
- 500 gram minced beef ( or beef and lamb mixture)
- 2 spring onions (finely chopped)
- 15 gram finely chopped parsley
- 1 onion (finely chopped)
- 2 cloves garlic (finely chopped)
- 1 tsp allspice
- 1 tsp coriander powder
- 1 tsp cinnamon
- ¼ tsp ground cloves
- 1 tsp cumin
- ½ tsp nutmeg
- Salt and pepper
- 25 gram pine nuts
- 4 pita bread rolls (cut into quarters)
- Olive oil
INSTRUCTIONS (how to make this recipe):
- Preheat the oven to 200 degrees Celsius/392˚F (top and bottom heat).
- In a bowl, mix the minced meat with all the spices and pine nuts.
- Cut the pita bread rolls in half, then cut each half in half again so that you have four quarters to fill. Fill the pita bread rolls with the raw minced meat mixture.
- Brush the bread rolls with olive oil, then fry them on both sides in a frying or grill pan until golden brown, searing the meat side.
- Place them on a baking sheet and bake in the oven for about 10 minutes, or until cooked through.
- Serve with a tasty sauce, such as tahini or garlic sauce. Enjoy your meal!
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