Name: Arayes (Middle Eastern Stuffed Pita) Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Middle Eastern
Ingredients: 1 lb extra lean ground beef (500g); 5 garlic cloves, peeled; 1/2 onion, peeled and quartered; 1/2 cup fresh parsley, packed; 1/2 teaspoon black pepper; 1 teaspoon salt; 1 teaspoon seven spice or substitute with allspice; 2 tablespoons pomegranate molasses; 2 tablespoons olive oil (for the meat mixture); 4 round pitas, smaller 4 inch size; 2-3 tablespoons olive oil (for brushing the pitas)

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Introduction

Arayes are a delicious Middle Eastern dish made by stuffing pita bread with a flavorful spiced ground beef mixture. Crispy on the outside and juicy on the inside, they make a perfect snack or meal that’s easy to prepare at home.

The image shows five grilled meat pies with brown, slightly crispy dough marked by black grill lines, arranged in a slightly overlapping pattern on white parchment paper over a black tray. One pie is cut open, revealing a dark brown minced meat filling inside. Small green parsley leaves are scattered on and around the pies. On the left side of the tray, there is a small pile of golden yellow fries. On the top left is a small white bowl filled with creamy yellow sauce, and on the bottom right edge of the tray, a small white bowl with thick white sauce is visible. The whole setup is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb extra lean ground beef (500g)
5 garlic cloves, peeled
1/2 onion, peeled and quartered
1/2 cup packed parsley
1/2 teaspoon black pepper
1 teaspoon salt
1 teaspoon seven spice (or substitute with allspice)
2 tablespoons pomegranate molasses
2 tablespoons olive oil (for the meat)
2-3 tablespoons olive oil (for the pitas)
4 round pitas (smaller 4-inch pitas)

Instructions

Step 1: Preheat your oven to 400°F (if baking).
Step 2: Finely chop the onions, garlic, and parsley or pulse them in a food processor until finely minced.
Step 3: In a bowl, mix the ground beef with the chopped onion, garlic, parsley, black pepper, salt, seven spice, pomegranate molasses, and 2 tablespoons of olive oil. Use your hands to combine everything thoroughly.
Step 4: Cut each pita in half and open to form pockets. Stuff each pocket with about 1.5 to 2 tablespoons of the meat mixture. Press down gently to flatten and ensure the filling reaches the edges without overfilling.
Step 5: Brush the outside of the stuffed pitas with 2-3 tablespoons of olive oil, coating all sides well.
Step 6: To grill: Heat a cast iron grill pan with some oil and cook the pitas for 3-4 minutes on each side over medium-high heat. Press down with a spatula and be sure to flip onto the exposed meat side to sear it. Lower heat if needed and check that the meat is cooked through.
Step 7: To bake: Place the stuffed pitas on a baking sheet with a rack (avoid parchment paper). Bake for about 20 minutes, turning halfway through. The rack helps keep them crispy and prevents sogginess.
Step 8: For extra crispiness, broil the pitas for a few minutes at the end, watching carefully to avoid burning.
Step 9: Serve hot with yogurt, tahini sauce, ketchup, or fries. Enjoy your homemade Arayes!

Tips & Variations

Use fresh pomegranate molasses for the best tangy flavor, or substitute with a mix of lemon juice and honey if unavailable.
Try adding chopped mint or cilantro to the meat mixture for a fresh twist.
If you prefer, swap ground beef for ground lamb to add a richer taste.
Brush pitas with a little garlic butter instead of olive oil for extra aroma.
Serving Arayes with a side of pickled vegetables enhances the meal’s balance.

Storage

Store leftover Arayes in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or oven to preserve their crispiness. Avoid microwaving if possible, as it can make the pita soggy.

How to Serve

The image shows a close-up of three stacked grilled meat pies cut in half, revealing a dark brown, juicy minced meat filling mixed with herbs and spices inside a golden-brown, slightly charred crust that has a rough, crispy texture. The pies are arranged on a white surface with a white marbled texture, with a few pieces of golden fries and green parsley leaves partially visible around them, adding color contrast. The lighting highlights the glistening meat and the warm tones of the crust, creating a cozy, appetizing look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Arayes ahead of time?

Yes, you can prepare and stuff the pitas in advance, then refrigerate them for a few hours before cooking. Cook just before serving for the best texture and flavor.

What can I serve with Arayes?

Arayes pair wonderfully with yogurt or tahini sauce, fresh salads, pickled vegetables, or fries for a satisfying meal.