Cheat Arayes
Rated 3.9 stars by 512 users
Cuisine
Middle Eastern
Servings
8 cheat arayes
Arayes are one of my absolute favorite foods. Spiced ground meat gets stuffed into pita bread and then grilled or baked until the outside turns perfectly crispy while the inside stays juicy and flavorful. That contrast creates the most magical texture—a golden, crunchy pocket filled with tender meat that’s just waiting to be loaded up with sauces.
I especially love this version because it simplifies the concept and cooks in about half the time. When you eat it, it almost feels like a meat-filled pita taco. It’s also a great option for entertaining: you can prep everything ahead of time and then simply sear or grill them right when guests arrive for an effortless party meal.
Arayes are a popular Middle Eastern stuffed pita. The filling usually combines ground lamb or beef with chopped onions, garlic, parsley, and warm spices such as cumin, paprika, and allspice, which give the dish a rich, aromatic flavor. They’re often served with garlicky tahini, yogurt sauce, and fresh salads, making them a fun, quick, and delicious meal. Can’t wait for you to try this one.
Garlicky tahini, zhough, and chopped veg salad recipes can all be found in my books, TAHINI BABY and EATING OUT LOUD.
Ingredients
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4 pita breads, cut in half keeping the shape of a circle (I love angel pita for this)
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2 tbsps extra virgin olive oil
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1 lb of ground beef (can sub with ground lamb, chicken, or turkey)
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2 garlic cloves, grated
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¼ cup red onion, finely chopped
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½ tsp of ground cumin
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½ tsp of ground coriander
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¾ tsp of paprika
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pinch of cinnamon
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¼ cup of chopped parsley, plus more to garnish
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1 tsp of kosher salt
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Cracked black pepper to taste
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Garlicky Tahini (recipe in TAHINI BABY, page 59)
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Celery Zhoug (recipe in TAHINI BABY, page 30)
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Chopped Salad (recipe in TAHINI BABY, page 53)
Ground Meat Mixture
Toppings
Directions
In a bowl, add the ground beef, grated garlic, ground cumin, coriander, paprika, cinnamon, chopped parsley, and red onion. Season with the kosher salt and cracked black pepper. Mix until combined.
Slice the pita through the center of the pocket, turning it into two circles. Spread ⅓ cup of the ground meat mixture all over the inside in an even layer all the way to the edges.
Heat up a pan and add the olive oil. Sear on the meat side first until golden, around 3-4 minutes. Then, flip over for a couple minutes to toast up and cook on the other side.
Remove from the pan and top with chopped veg salad, garlicky tahini, zhoug and fresh parsley. Fold like a taco and enjoy!