Arayes (Middle Eastern Stuffed Pita) Recipe
Arayes are a delicious Middle Eastern dish featuring pita bread stuffed with a flavorful mixture of spiced ground beef, parsley, garlic, and pomegranate molasses. These savory stuffed pitas are cooked to crispy perfection by either baking or grilling, making them a perfect appetizer or main dish served with yogurt, tahini, or fries.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 pita halves (4 whole pitas stuffed and cut) 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Middle Eastern
Ingredients
Scale
Meat Mixture
- 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)
For Assembly and Cooking
- 4 round pitas, smaller 4 inch size
- 2–3 tablespoons olive oil (for brushing the pitas)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) if you plan to bake the Arayes.
- Prepare aromatics: Finely chop the onions, garlic, and parsley by hand or pulse in a food processor until finely minced.
- Mix the meat filling: In a bowl, combine 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 mix thoroughly, ensuring all ingredients and spices are well incorporated.
- Stuff the pita pockets: Cut each pita in half to form pockets. Stuff each pocket with about 1.5 to 2 tablespoons of the meat mixture. Be careful not to overfill. Press the pitas gently to flatten them and to ensure the meat spreads evenly to the edges.
- Brush with olive oil: Brush the outside of the stuffed pitas with 2-3 tablespoons of olive oil, making sure all sides are coated for a crispy finish.
- Cook the Arayes: For Grilling: Preheat a cast iron grill pan and brush it with oil. Cook the pitas on medium-high heat for 3-4 minutes on each side, pressing down with a spatula. Flip to sear the open, meat-filled side as well. Adjust heat as needed to ensure meat cooks through.
For Baking: Place the pitas on a baking sheet with a rack (avoid parchment paper). Bake for approximately 20 minutes, turning halfway through for even cooking. Broil for a couple of minutes at the end if you want extra crispiness—watch carefully to avoid burning. - Serve: Enjoy the Arayes immediately with yogurt, tahini sauce, ketchup, or fries for a perfect Middle Eastern-inspired meal.
Notes
- Pomegranate molasses adds a subtle tangy sweetness that balances the spices. If unavailable, substitute with a mix of lemon juice and a touch of honey.
- Using a rack during baking prevents sogginess and ensures crisp texture all around.
- If grilling, a cast iron pan helps to achieve the perfect sear and crispy texture.
- Ensure not to overfill the pita pockets to prevent bursting during cooking.
Keywords: Arayes, Middle Eastern stuffed pita, ground beef pita, baked stuffed pita, pomegranate molasses recipe
