Description
Arayes are a delicious Middle Eastern dish featuring thinly spiced lamb or beef mince stuffed inside pita bread, then pan-fried until crispy and golden. This Lebanese favorite is perfect as a snack or appetizer, served warm with a creamy whipped tahini sauce for dipping.
Ingredients
Pita and Meat Filling
- 5 pita bread halves (thin pocket type, ~15cm/6″ diameter, 250g/8oz pack)
- Olive oil spray (or brush with olive oil)
- 1/2 brown onion
- 500g (1 lb) lamb or beef mince (ground meat)
- 2 garlic cloves, finely grated
- 1 tbsp finely chopped parsley (optional)
- 3 tsp ground coriander
- 3 tsp ground cumin
- 1 1/2 tsp smoked paprika (substitute plain paprika if desired)
- 3/4 tsp ground allspice (or substitute mixed spice)
- 1/2 tsp cayenne pepper (reduce or omit for less spicy)
- 1 1/4 tsp cooking/kosher salt
Whipped Tahini Sauce
- 1 cup plain yogurt
- 2 tbsp tahini (or Chinese sesame paste)
- 1 tbsp lemon juice
- 1 garlic clove, finely grated
- 1/2 tsp cooking/kosher salt
Instructions
- Prepare the onion: Grate the half brown onion into a bowl using a standard box grater, keeping all the juices for extra flavor and moisture in the meat filling.
- Mix the meat filling: Add lamb or beef mince, finely grated garlic cloves, chopped parsley, ground coriander, ground cumin, smoked paprika, ground allspice, cayenne pepper, and salt to the grated onion. Mix thoroughly with your hands until well combined for an even distribution of spices and flavors.
- Portion the stuffing: Divide the meat mixture into 10 equal portions, approximately 55 to 60 grams each (about 1/4 cup). Flatten each portion into a semi-circle shape slightly smaller than the pita halves for easy stuffing.
- Stuff the pita: Gently open each pita half and place one flattened meat portion inside. Close the pita and press down firmly to spread the meat evenly to the edges and flatten it to ensure quick and even cooking. If the pita tears, refer to Note 5 for handling tips.
- Preheat oven: Set the oven to 50°C (120°F) and place a rack on a tray to keep the cooked Arayes warm while you finish cooking the rest.
- Cook the Arayes: Heat a large frying pan over medium-high heat. Spray both sides of each stuffed pita with olive oil. Place 2 or 3 pieces in the pan at once, depending on size. Cook for about 2 minutes per side, pressing lightly with a spatula, until the pita is golden and crispy and the meat inside is cooked through due to its thin spread. Alternatively, use a sandwich press for even cooking.
- Keep warm: Transfer the cooked Arayes to the prepared rack in the warm oven to keep them crisp and hot while you finish cooking the others.
- Prepare whipped tahini sauce: In a heatproof bowl, combine the plain yogurt, tahini, lemon juice, finely grated garlic, and salt. Whisk the mixture then microwave for 15 seconds on high. Whisk again until the sauce resembles soft whipped cream. Serve slightly warm or at room temperature.
- Serve: Optionally cut the Arayes in half. Arrange them on a serving platter and serve alongside the whipped tahini sauce for dipping. Enjoy this crispy, flavorful Middle Eastern treat!
Notes
- Grating the onion finely helps release its juices which keeps the meat filling moist and flavorful.
- If your pita tears when stuffing, try gently warming it briefly to soften before filling or press meat thinner.
- You can reduce or omit cayenne pepper if you prefer a milder taste.
- Using a sandwich press can speed up cooking and ensure even crispiness on both sides.
- The thin layer of meat cooks very quickly so avoid thick stuffing to ensure it cooks fully in the pan.
