Introduction
Lamb Arayes are a beloved Middle Eastern street food that combines spiced ground lamb with pita bread, then grilled or pan-fried to crispy perfection. Originating in Lebanon, these stuffed pitas are bursting with flavor—savory, juicy, and crispy all at once. Think of them as the perfect fusion of a meat pie and a toasted sandwich. Whether served as an appetizer or a main dish, Arayes are always a hit.
Ingredients
For the lamb filling:
- 1 lb (450g) ground lamb (or a mix of lamb and beef)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- ½ cup parsley, finely chopped
- 1 small tomato, deseeded and finely diced
- 1½ tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp paprika
- ½ tsp cayenne pepper (optional for heat)
- Salt and black pepper to taste
For assembling:
- 4 pita breads (medium-sized, halved if thick)
- Olive oil or melted ghee, for brushing
Instructions
- Prepare the meat mixture:
In a bowl, mix ground lamb with onion, garlic, parsley, tomato, and all spices. Combine thoroughly until evenly mixed (using your hands works best). - Stuff the pitas:
Cut each pita in half (if thick) or leave whole if they’re thin. Carefully open the pita pockets and evenly spread the lamb mixture inside in a thin layer. Don’t overstuff—thin and even is key for proper cooking. - Preheat grill or skillet:
Heat a grill, grill pan, or skillet over medium-high heat. Lightly brush both sides of the stuffed pitas with olive oil or ghee. - Cook:
Place stuffed pitas on the grill/skillet and cook for 3–4 minutes per side, pressing gently with a spatula, until the outside is golden and crispy and the meat is fully cooked. - Serve:
Slice into wedges and serve hot with a side of tahini sauce, yogurt, or fresh salad.
Description
Arayes are crispy on the outside and juicy on the inside. The warm, spiced lamb mixture melds beautifully with the toasted pita, delivering layers of flavor in every bite. They’re satisfying yet light, and incredibly versatile — a perfect handheld comfort food.
Tips
- Use lean lamb to avoid excess grease soaking into the bread.
- For best flavor, let the meat mixture rest 10–15 minutes before stuffing to allow spices to meld.
- To ensure even cooking, keep the meat layer thin—about ¼ inch thick.
- Use a panini press or grill weight for even crisping.
Variations
- Cheese Arayes: Add shredded mozzarella or Akkawi cheese inside with the meat for a melty twist.
- Beef or Chicken: Swap lamb for ground beef or chicken if preferred.
- Herb Boost: Add mint or cilantro to the filling for a brighter flavor.
- Mini Arayes: Use mini pitas to make appetizer-sized bites for parties.
Correction
If your Arayes turn out soggy, the meat may have been too fatty or the filling too thick. Try using leaner meat and pressing the pita gently while cooking. If the meat is undercooked, lower the heat slightly and cook longer on each side. You can also pre-cook the meat lightly before stuffing to ensure it cooks through.
Enjoy!
Serve these golden pockets of spiced lamb hot off the grill with lemon wedges, pickles, or a cooling yogurt sauce. Whether for a weekday dinner or a gathering with friends, Arayes are always a savory sensation!